Marukin Foods is a renowned natto manufacturer, proudly honored with a total of 15 awards at the National Natto Appraisal.
This year, we are proud to receive a Special Award!
At the 29th National Natto Appraisal, Genki Natto (Finely Chopped, Made with Japanese Soybeans, with Reduced-Sodium amakattare) received the Special Award (Noushinkai Chairman’s Award).
— Special Award, Finely Chopped Soybean Category —
Kokusan HIkiwari
with Reduced-Sodium Amakatere
Our 15th Award Overall!
Most awarded Natto company
On November 21, 2025, at the 29th National Natto Appraisal held in Fukushima Prefecture, our product Genki Natto (Finely Chopped Japanese Soybeans with Reduced-Sodium Sweet Soy Sauce) was honored with the Special Award (Nattoshinkai Chairman’s Award).
At the National Natto Appraisal, our company has previously received the Minister of Agriculture, Forestry and Fisheries Award—the highest honor—three times, as well as five Excellence Awards, two Merit Awards, and four Special Awards. With this latest achievement, we are proud to mark our 15th award overall.
We will continue to refine our natto-making techniques and strive for even higher quality, so that we may consistently deliver delicious natto to our customers.
We sincerely appreciate your continued support.
What is the National Natto Appraisal?
About National Natto Appraisal
The National Natto Appraisal is an annual judging event organized by the Japan Natto Cooperative Federation, with the aim of improving manufacturing techniques and enhancing the overall quality of natto.
Held every year as a nationwide competition, the appraisal determines Japan’s finest natto—one of the country’s most celebrated and nutritionally complete traditional foods.
A panel of expert judges evaluates each entry based on three criteria: appearance, aroma, and flavor & texture. Each category is scored on a five-point scale using whole numbers, and the highest-rated product is awarded the Minister of Agriculture, Forestry and Fisheries Award, the competition’s top honor.
**In the “appearance” category, judges assess factors such as the growth of natto bacteria on the surface of the soybeans and the condition of the characteristic strings.
