Natto (Fermented Soybeans)

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

A traditional Okinawan fermented food. Island tofu is aged in awamori and red koji for months to over half a year. A Ryukyu royal court delicacy with rich, cheese-like flavor.

A soy fermented food originating from Indonesia. Tempeh mold (Rhizopus genus) binds soybeans into a firm cake with white mycelium. Gaining attention as a health food in Japan, with domestically produced tempeh using Japanese soybeans.

Natto fermented after splitting soybeans. The larger surface area promotes fermentation, producing stronger stickiness than whole-bean natto. A traditional natto of the Tohoku region (especially Akita), also used as an ingredient in miso soup.

Natto fermented after splitting soybeans. The larger surface area promotes fermentation, producing stronger stickiness than whole-bean natto. A traditional natto of the Tohoku region (especially Akita), also used as an ingredient in miso soup.

Soy sauce made primarily from soybeans and salt with little to no wheat. Mainly produced in the Chubu region (Aichi, Mie, Gifu). Rich umami and deep color make it favored for sashimi. Also valued as a gluten-free soy sauce option.

A soy fermented food originating from Indonesia. Tempeh mold (Rhizopus genus) binds soybeans into a firm cake with white mycelium. Gaining attention as a health food in Japan, with domestically produced tempeh using Japanese soybeans.

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

A traditional Okinawan fermented food. Island tofu is aged in awamori and red koji for months to over half a year. A Ryukyu royal court delicacy with rich, cheese-like flavor.

A type of 'name-miso' (eating miso) made by adding koji to soybeans, rice, and barley, mixed with vegetables like eggplant, shiso, and ginger, then aged. Eaten as a side dish, also known as the origin of soy sauce.