Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout
Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout
Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout
Hoya Natto is a well-known natto brand produced by Hoya Natto Co., Ltd., located in Nishi-Tokyo City (near Higashi-Murayama City), Tokyo, Japan. With over 70 years of natto manufacturing history, it is one of the largest natto manufacturers in Tokyo.
Hoya Natto (保谷納豆) is a renowned natto brand produced by Hoya Natto Co., Ltd., based in Nishitokyo City (near Higashimurayama), Tokyo. With over 70 years of history dedicated exclusively to natto production, it is one of the largest natto manufacturers in the Tokyo metropolitan area.
The standout feature of Hoya Natto is its patented "Sumibi-zukuri" (Charcoal Fire Brewing) method. Unlike conventional natto production that maintains stable temperature and humidity for fermentation, Hoya Natto employs a unique process: the natto bacteria (Bacillus subtilis) are first allowed to enter a dormant state, then activated by a sudden surge of oxygen using charcoal fire from Iwate Prefecture's nara oak charcoal. This vigorous activation results in natto with richer flavor, balanced stickiness, and a distinctive chewy, firm texture (歯ごたえ / hagotae).
Hoya Natto uses carefully selected domestic Japanese soybeans (including premium extra-large Hokkaido soybeans and organic small-grain varieties), high-quality deep underground water from 150 meters below ground, and superior natto strains. The product lineup is extensive — ranging from classic small-grain and medium-grain natto to the popular extra-large "Tsurunomai" (鶴之舞 / Dancing Crane), organic options, and even dried natto powder — catering to various tastes and uses.
Committed to "safety, reliability, and deliciousness," Hoya Natto has received multiple awards at the National Natto Evaluation Competition. It represents a blend of traditional craftsmanship and modern health-conscious Japanese fermented food.
We will deliver safe and secure foods that are attracting attention in the modern society where health consciousness is increasing,such as organic and food additive-free, as much as possible to the dining table not only in Japan but also around the world.
✈️ We deliver carefully selected Japanese ingredients to local health-conscious people through local supermarkets and shops as well as overseas Japanese food specialty stores and Japanese restaurants. In addition to processed foods, we will guide you to fresh fruits and vegetables, meat and seafood in a form that meets local needs.
Natto is a common traditional fermented food in Japan. It is a soybean product made from soybeans that have been fermented by Bacillus subtilis natto (one of the subspecies of Bacillus subtilis) and converted into nutrients by cooking the soybeans using enzymes released by bacterial fermentation. It has a strong smell. It is sticky, not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which have the health-care function of dissolving fibrin in the body and regulating physiological functions. .
