Product Details Product Name: Miyagino Natto Bacteria Name: Natto Manufacturing Bacteria Ingredients: Sterilized water, Natto bacteria Content: 50ml Expiration Date: 1 year from the 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, making it easy even for beginners. Like commercially packaged natto, it produces about 20kg of natto with one 50ml bottle, which does not generate plastic waste per serving, making it environmentally friendly.
(Equivalent to approximately 400 packs of commercially packaged natto) Established in Taisho 9 (1920).
Trusted and proven
We have continued to refine with the aim of protecting and nurturing the taste of Japan.
Features of Miyagino Natto Bacteria "Unchanged quality since the first generation" It is the natto bacteria extracted from rice straw by the first generation, Jiro Miura, and cultivated, passed down to the present.
It is a clear, odorless liquid type.
With one bottle of natto bacteria (50ml) for 10kg of dried soybeans, about 20kg of natto can be produced.
(Equivalent to approximately 400 packs of commercially packaged natto) There is no concern about genetic modification or ultraviolet irradiation.
"Traditional rustic flavor" You can enjoy the taste and aroma of old-fashioned 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" Since it does not produce waste like commercially available plastic-packaged natto, it is environmentally friendly.
You can make a large amount and freeze it for storage.
Please enjoy the differences in sweetness and aroma of soybeans by using your preferred type (large, small, black soybeans, etc.).
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, soybeans were inoculated with natto bacteria, 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 Taisho 10 (1921).
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 occurred.
One day, a hint was gained when a piece of snow covered with compost on a farm road was pierced, 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, error, and evolution In 1939 (Showa 14), the first president became a director of the National Natto Union.
Just when things seemed to be going well, war struck Japan, and natto production was suspended from 1944 to 1951 (Showa 19-27).
Natto production resumed in 1953 (Showa 28).
The second generation, Kazuo Miura, worked on developing a pressure-type rotary kettle.
In 1967 (Showa 42), the sale of natto in PSP containers began, and continuous trial, error, and evolution carried through the Showa era.
A historic and valuable factory Built in the early Showa period / registered as a tangible cultural property by the Agency for Cultural Affairs.
The process, which was entirely manual, began to incorporate partial mechanization.
By integrating modern technology with the wisdom and thoughts accumulated by previous generations, we deliver natto bacteria.
Includes a helpful manual / detailed steps for making about 400g of natto using 200g of dried soybeans.
Enjoy your daily meals with handmade natto that is gentle on the body.
Try making your own natto with recipes! * While natto is delicious simply with soy sauce or salt as a side dish... Natto can also be a main dish. For example, a simple "Tonpēyaki" sandwich with cabbage and pork.
Adding cheese also sounds delicious.
* While topping toast with natto and eating it with rice is a classic, "Natto Toast" is also very tasty. Try topping with shirasu, cheese, green onions, seaweed, etc., and toast until crispy.
* How about trying "Natto Pasta"?
A Japanese-style pasta loaded with ingredients like okra, shirasu, green onions, pork, kimchi, seaweed, and more, offers great satisfaction.
Please enjoy a variety of natto recipes that go well with different ingredients, and add color to your daily dining table.
Manufacturer: Miyagino Natto Manufacturing Co., Ltd. Address: 4-29 Ginnancho, Miyagino-ku, Sendai, Miyagi Prefecture, Japan Country of Manufacture: Japan
"Easy to use even for beginners" A new mini size that can produce about 20kg of natto using 10kg of dried soybeans.
"High safety" A safe natto bacteria that does not involve genetic modification or ultraviolet irradiation.
"One of Japan's top three manufacturers" Natto bacteria from Miyagino Natto Manufacturing Co., Ltd., with over 100 years of tradition and history.
"Easy even abroad" Enjoy delicious Japanese natto anytime and anywhere, even when purchased overseas where it is expensive.
"Includes a making manual" Comes with a secret manual to help even beginners easily make natto.
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