Marukin Foods is a natto maker that boasts the most awards (14 times) at the National Natto Appraisal.
Awarded for Excellence this time!
Genki Natto – Wasabi (3-Pack) Wins Excellence Award at the 28th National Natto Appraisal Competition!
（Director-General’s Award from the MAFF Secretariat）
- Award for Excellence in Large/Medium Grain Category -
Kokusan Yama-Wasabi natto
Awarded for the 14th Time!
Most awarded Natto company
On November 22, 2024, at the 28th National Natto Appraisal Competition held in Osaka Prefecture, our Genki Natto – Wasabi (3-pack) was honored with the Excellence Award (Director-General’s Award from the Ministry of Agriculture, Forestry and Fisheries Secretariat).
To date, Marukin Foods has received numerous honors at the National Natto Appraisal Competition, including the Grand Prize (Minister’s Award) three times, the Excellence Award four times, the Merit Award twice, and the Special Award four times.
With this latest recognition, we are proud to celebrate our 14th award in total.
We will continue to refine our natto-making techniques and strive for even greater quality so we can deliver delicious natto to all our customers.
Thank you as always for your continued support!
What is the National Natto Appraisal?
About National Natto Appraisal
The National Natto Appraisal Competition is an annual event organized by the National Federation of Natto Cooperative Associations.
It serves as a prestigious judging competition aimed at improving natto production techniques and enhancing overall quality.
Recognized as a contest to determine the best natto in Japan—a superfood Japan proudly offers to the world—the competition evaluates entries based on three criteria: appearance, aroma, and taste/texture.
Each product is scored on a 5-point scale in whole numbers by expert judges. The most outstanding entry is awarded the Minister of Agriculture, Forestry and Fisheries Award.
In the “appearance” category, judges assess factors such as the growth of natto bacteria on the surface of the soybeans and the quality of the stringiness.
