Product contents Product name: Miyagino Natto Bacteria Name: Natto production bacteria Raw materials: Sterilized water, Natto bacteria Content volume: 100ml Expiration date: 1 year from manufacturing date (listed on the label of the outer bag) Storage method for Natto bacteria: Before opening at room temperature / After opening in the refrigerator / Do not freeze Manufacturer: Miyagino Natto Manufacturing Co., Ltd. Comes with a manual on how to make natto from Miyagino Natto Manufacturing, making it easy for anyone to produce. One bottle of 100ml natto bacteria can produce approximately 100kg of natto.
Enjoy your daily meals with gentle homemade natto that is easy on the body.
Founded in the 9th year of Taisho era.
Trusted and proven high-quality "Miyagino Natto Bacteria" As a high-quality natto bacteria manufacturer, we supply bacteria to natto producers nationwide.
We have continuously refined our techniques with the aim of preserving and nurturing the taste of Japan.
"Unchanging quality since the first generation" This is the natto bacteria extracted from rice straw by the first generation, Jiro Miura, and cultivated, passed down to the present.
It is a smooth, odorless liquid type.
With one 100ml bottle of natto bacteria for 50kg of dried soybeans, about 100kg of natto can be produced.
There is no concern about genetic modification or ultraviolet irradiation.
"Traditional rustic flavor" You can enjoy the taste and aroma of traditional natto.
Because it has a simple flavor without unnecessary additions or subtractions, it has been loved by many customers over the years.
"Gentle on the body and the environment" Like commercially available plastic-packaged natto, it produces no waste each time, making it environmentally friendly.
You can make a lot and freeze it for storage.
Use your preferred soybeans (large, small, black soybeans, etc.) and enjoy the differences in sweetness and aroma of the soybeans.
History of Miyagino Natto Manufacturing Co., Ltd. Discovery of natto bacteria Until the early Taisho era, natto was made using straw, but it was unhygienic and the quality was unstable.
In the Meiji era, Professor Jun Hansawa of present-day Hokkaido University succeeded in isolating bacteria in the laboratory that could produce natto.
Thanks to his research, natto bacteria could be attached to boiled soybeans, and by managing temperature and air exchange, a path to stable large-scale production was opened.
Hanzawa's method Miyagino Natto Manufacturing Co., Ltd.'s first president learned from Professor Hansawa and began developing their own natto bacteria from the 10th year of Taisho.
Strong interest in Japanese people building stamina comparable to Westerners, focusing on the high nutritional value of natto.
Efforts were made to produce hygienic natto using natto bacteria, but repeated failures in temperature control and difficulties in creating suitable rooms for natto production.
One day, a hint was gained when a piece of snow covered with compost on a farm road had a hole, and steam was rising from it.
"That's it, a ventilation hole." From there, a culture room suitable for temperature regulation in natto production was developed.
Trial and error and evolution In 1939, the first president became a director of the National Natto Association.
Just when things seemed to be going smoothly, war struck Japan, and natto production was suspended from 1944 to 1951.
Natto production resumed in 1953.
The second generation, Kazuo Miura, worked on developing a pressure-type rotary kettle.
In 1967, the sale of natto in PSP containers began, and continuous trial, error, and evolution have carried through the Showa era.
A historic and valuable factory Built in the early Showa period / Registered as an tangible cultural property by the Agency for Cultural Affairs.
The process, which was entirely manual, began to incorporate partial machine use.
By integrating modern technology with the accumulated wisdom and thoughts of previous generations, we deliver natto bacteria.
Includes a helpful manual / Using 500g of dried soybeans, detailed steps to produce about 1kg of natto are provided.
You can make a lot and freeze it for storage.
Please enjoy your daily meals with homemade natto.
Why not try making homemade natto with creative recipes? * While natto alone with soy sauce or salt is delicious, natto can also be the main dish... For example, a simple "Tonpye-yaki" sandwich with cabbage and pork.
Adding cheese also sounds delicious.
* While topping toast with natto for a classic breakfast is common, "natto toast" is actually very tasty.
Why not change your usual morning routine a little?
Try topping with shirasu, cheese, green onions, seaweed, etc., and enjoy crispy, fluffy, delicious natto toast.
* How about "natto pasta"?
A Japanese-style pasta loaded with ingredients like okra, shirasu, green onions, pork, kimchi, seaweed, etc., offers great satisfaction.
Enjoy a variety of natto recipes that go well with many ingredients, and add color to your daily dining table.
Manufacturer: Miyagino Natto Manufacturing Co., Ltd. Address: 4-29 Ginnancho, Miyagino-ku, Sendai City, Miyagi Prefecture, Japan Country of manufacture: Japan
"Great value large capacity" Can produce natto from 50kg of dried soybeans.
"High safety" Safe natto bacteria with no concerns about genetic modification or ultraviolet irradiation.
"One of Japan's top three manufacturers" Natto bacteria from Miyagino Natto Manufacturing, with over 100 years of tradition and history.
"Easily enjoy natto overseas" You can enjoy Japanese natto abroad, which is often expensive to buy in Japan.
"Includes a making manual" Comes with a secret manual so even beginners can easily make natto.
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