“Nattō” Manufacturers Target Foreign Palates with Reduced Smell and Stickiness

Nattō in its traditional, sticky form. (Photo by Pixta)

Spraying nattō bacteria over steamed soybeans.

Traditional nattō for export: organic (left), small-grain (center), and coarsely ground (right).

Acting plant manager Ōhashi Shigeru talks about the challenges of expanding the foreign market.

Nattō: now easier to eat with spoons.

Mamenoka with butter, sliced in the foreground, goes well with bread.

Mamenoka (left), alongside a dip sauce consisting of 20% organic Mamenoka.

Mamenoka in various combinations.