Natto (gooey, sticky fermented soybeans) is a traditional fermented Japanese food that on its own can be an acquired taste. To make this unique snack, natto is fried at a low temperature to preserve its natural nutrition but results in a milder flavor, light crunchy texture and no stringy goo or odor. It’s then seasoned with soy sauce and salt for extra umami flavor. Kikusui Shokuhin was founded in 1948 after the grandfather and father of the current owner, Keiji Kikuchi, escaped the Great Tokyo Air Raid on March 10, 1945 and settled in the city of Hitachi in Ibaraki Prefecture. They started a natto shop and in 1982, Keiji-san left his construction sales job to take over the family business after his father fell ill. Since that time, Kikusui Shokuhin has won numerous awards from the Natto Appraisal Committee, which seeks to uncover the best natto based on appearance, aroma, and taste/texture. The company is also working to revitalize northern Ibaraki, which was devastated by the great earthquake, with natto.
Suggested uses: Enjoy as is.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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