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Natto Q&A

Q: What kinds of Itohiki Sticky Natto are there?

Itohiki Sticky Natto can be categorized into three: “Marudaizu Whole-Soybeans Natto,” “Hikiwari Ground Natto,” and “Goto In-Barrel Natto.”

“Marudaizu Whole-Soybeans Natto” is the most popular one, which is made by boiling the whole soybeans and fermenting them.

“Hikiwari Ground Natto” is typically made by roasting soybeans, grinding them roughly, removing the peel, and boiling them. It has been made in Aomori, Akita, Iwate and others since before the Edo era.

“Goto In-Barrel Natto” is the local food in the Yonezawa region of Yamagata prefecture. It is made by mixing malted rice and salt with ground natto, puttig them in the barrel, and maturing them.

Nowadays, it is sold under the name of “Yukiwari Snow-Breaking Natto” after having been changed to be made with less salt.


Soji IWATARE, “Miso/natto/tofu kenkoho (Staying healthy with miso bean paste, natto, and tofu bean curd),” The Yomiuri Shimbun
“Aidea kukkingu 20 hinmoku za natto (Idea cooking 20 items: The Natto),” The Yomiuri Shimbun

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