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 renowned 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 producers in Tokyo.
Hoya Natto's most distinctive feature lies in its exclusive patented "charcoal-fired" method (charcoal-fired manufacturing method, patent number 6278364). Unlike conventional natto fermentation methods that control temperature and humidity, Hoya Natto first induces dormancy in the natto bacteria, then uses a large amount of oxygen supplied in one go via Narayama charcoal (oak charcoal) from Iwate Prefecture to stimulate the bacteria's activity, resulting in a richer flavor, moderate stickiness, and a chewy texture (歯ごたえ).
Regarding raw materials, Hoya Natto insists on using domestically produced soybeans (including Hokkaido extra-large soybeans and organic small-grain soybeans), high-quality groundwater from 150 meters deep, and carefully selected superior natto bacteria. With a wide variety of products, from traditional small and medium-sized natto to the extra-large "Tsuru no Mai" (Dance of the Cranes), as well as organic and dried natto powder, Hoya Natto caters to different preferences and uses.
Hoya Natto adheres to the philosophy of "safety, security, and deliciousness," and has won numerous awards at national natto competitions, being regarded as a representative of high-quality Japanese natto that emphasizes traditional craftsmanship and modern healthy eating.
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. .
