Made with 100% Hokkaido-grown soybeans
Made with 100% soybeans grown in the rich natural environment of Hokkaido.
Nurtured by clean air, pure water, and fertile soil, these soybeans are safe, reliable, and full of delicious flavor.
Yukishizuka soybeans
“Yukishizuka” soybeans are perfect for making natto, with a naturally high sugar content and low fat.
They are a "small-sized" variety—voted as the most preferred size for natto beans.*
*According to the National Federation of Natto Cooperative Associations
"Low-salt sweet sauce"
"Amakatare" is made using sweet Kyushu soy sauce. It has 30% less salt while still retaining its delicious taste. It is thick and does not splash easily, allowing you to fully enjoy the deliciousness of the sauce that coats the natto.
Made with 100% domestically grown soybeans.
To ensure delicious natto all year round, we use carefully selected domestically grown soybeans. With their mild flavor and smooth texture, they're perfect even for children trying natto for the first time.
Freshness You Can Taste!!
The soybeans used in Genki Natto hikiwari (crushed) natto are all processed in-house at our own factory and used while still fresh.
Reduced-Sodium Amaka Tare
“Amaka Tare” is made with sweet soy sauce from Kyushu. It contains 30% less sodium without sacrificing flavor. Its slightly thick texture prevents splattering and helps it cling perfectly to natto, letting you fully enjoy the sauce’s rich umami.
Made with 100% Hokkaido-grown soybeans
Made from 100% soybeans grown in the great outdoors of Hokkaido. These safe, secure and delicious soybeans are grown in the clear air, pure water and fertile soil of Hokkaido.
Yukishizuka soybeans
“Yukishizuka” soybeans are ideal for making natto, with a naturally high sugar content and low fat. They are a small-sized variety, selected as the most preferred bean size for natto.*
*According to the National Federation of Natto Cooperative Associations
Our Original “Amaka Tare”
We use a kuromitsu-style soy sauce that has less sodium than regular dark soy sauce but offers a richer umami flavor. This adds depth, sweetness, and a well-rounded taste to the tare.
