A Taste of Kyushu, Made by Kyushu People
Genki Natto – Kyushu Honjikomi is packed with attention to detail in the soybeans, sauce, and packaging.
When it comes to making delicious natto, soybeans are essential.
We use soybeans grown through sustainable farming methods that protect farmland, the natural environment, and the farmers themselves.
The sweet-and-savory soy sauce-based sauce, "Amakatare", was carefully crafted to be a flavor that you never tire of, even when eaten daily. After its release, we continued to refine it, and in September 2022, we relaunched it with even more richness and flavor, making "Amakatare" even more beloved.
There are various theories about why soy sauce in Kyushu is sweeter, but it is believed to date back to the Edo period when sugar, a rare commodity, started to be produced in Kyushu. Adding sugar to soy sauce was considered a luxury—“sugar, a precious ingredient, means the finest treat.” This became the foundation for the sweet soy sauce flavor that is characteristic of Kyushu.
This is truly "A Taste of Kyushu, Made by Kyushu People."
Friendly life support declaration
“Yasemen” is konjac noodles with no carbohydrates that support a healthy lifestyle.
In addition, we are also particular about the container, adopting an “ECO lid” that is easy to open and has little waste, and a “rounded container” that is easy to hold and mix. Compared to general lids, the "ECO Lid" has reduced plastic consumption by approximately 56 tons annually, and a cumulative total of 1,250 tons since its launch.
Customer's voice
Customer's Voice
I really love this natto. I’ve tried many different kinds, but the softness and flavor of this one are unlike any other—it’s truly delicious.
I eat it every morning and feel good. I live alone, so it's a little lonely to eat alone, but I'm eating the same natto as my family living far away, so I can do my best!
I’ve been eating Marukin natto since I was young. The texture of the soybeans is so soft, and it tastes absolutely delicious.
I absolutely love natto! Marukin Natto is the best. The softness of the soybeans and the white stringiness are unlike any other! I can't go a day without having at least one.
I’m writing this email because the Kyushu Honshigomi Natto was so incredibly delicious with an amazing texture.Please continue the great work! I truly appreciate it.
I absolutely love Kyushu Honjikomi Natto! The lid is made of plastic, which is eco-friendly and great!
About sauce
I’ve been eating natto every day without fail since I was young. Among all the options out there, Marukin Foods’ Amakatari is the most delicious.
After returning home from Aomori, where I got married, I was impressed by the taste, which was completely different from the natto with mustard that I had been eating there for 3 years!
When I eat Honjikomi Natto, my daughter is always nearby, tasting the sauce.
* The following are excerpts from customer feedback we have received.
Award history of the National Natto Appraisal
Awards
The National Natto Appraisal Competition is an annual event organized by the National Federation of Natto Cooperative Associations, aimed at improving natto production techniques and enhancing quality. It is a competition to determine the best natto in Japan, a country known for its world-renowned superfood, natto.
Judges evaluate natto based on three criteria: appearance, aroma, and taste/texture. Each natto is scored on a 5-point scale, and the most outstanding entry is awarded the Minister of Agriculture, Forestry and Fisheries Award.
National Natto Cooperative Union Chairman's Award
5th (1999)
Ministry of Agriculture, Forestry and Fisheries General Food Bureau Director's Award
13th (2007)
