Product Details Product Name: Miyagino Bacillus Natto Name: Bacteria for Natto Production Ingredients: Sterilized water, Bacillus natto Volume: 50ml Expiration Date: 1 year from the date of manufacture (indicated on the outer bag label) Storage Method for Bacillus Natto: Room temperature before opening / Inside refrigerator after opening / Do not freeze Manufacturer: Miyagino Natto Seizosho Co., Ltd. Includes a production manual from Miyagino Natto Seizosho, making it easy for beginners to start. Unlike commercially available pre-packaged natto, it does not produce plastic waste for every meal, making it environmentally friendly. One 50ml bottle of Bacillus natto can produce approximately 20kg of natto.
(Equivalent to approximately 400 packs of commercially available pre-packaged natto)
Founded in 1920.
"Miyagino Bacillus Natto" with high reliability and a proven track record
As a high-quality Bacillus natto manufacturer, we supply bacteria to natto producers nationwide.
We have consistently continued our research with the goal of protecting and nurturing Japanese flavors.


Characteristics of Miyagino Bacillus Natto
"Quality unchanged since the first generation"
This is the Bacillus natto that the first-generation Jiro Miura extracted from rice straw and cultivated, passing it down to the present day.
It is a smooth, odorless liquid type.

One bottle of Bacillus natto (50ml) for 10kg of dried soybeans produces approximately 20kg of natto.
(Equivalent to approximately 400 packs of commercially available pre-packaged natto)
There are no concerns regarding genetic modification or ultraviolet irradiation.


"Traditional and simple flavor"
You can enjoy the traditional taste and aroma.

Because it is a simple flavor without unnecessary additions or subtractions, it has been loved by many customers for many years.


"Kind to both the body and the environment"
Unlike commercially available plastic-packed natto, it does not produce waste every time, making it environmentally friendly.

You can make a large amount and store it in the freezer.
Please enjoy the differences in the sweetness and aroma of soybeans by using your favorite soybeans (large, small, black soybeans, etc.).


History of Miyagino Natto Seizosho
Discovery of Bacillus Natto
Until the early Taisho era, natto was made using straw, but it was unhygienic and the quality was unstable.

During the Meiji era, Professor Jun Hanzawa of what is now Hokkaido University discovered that natto could be produced using bacteria successfully isolated in a laboratory.

His research paved the way for stable mass production by attaching Bacillus natto to boiled soybeans and managing temperature and air intake/exhaust.


The Hanzawa Method
The first president of Miyagino Natto Seizosho received instruction from Professor Hanzawa and began developing the company's own Bacillus natto in 1921.

He had a strong interest in helping Japanese people build physical strength comparable to Westerners and focused on the high nutritional value of natto.

He devoted his efforts to manufacturing hygienic natto using Bacillus natto, but failed many times with temperature adjustment and struggled to create a room suitable for natto production.

One day, he got a hint from seeing a hole in a piece of snow covering compost on a farm road, with steam rising from it.

"That's it, a ventilation hole."
From that, a culture room suitable for temperature regulation in natto production was developed.


Trial and Error and Evolution
In 1939, the first president was appointed as a director of the National Natto Association.

Just when things seemed to be going smoothly, war hit Japan, and natto production was suspended between 1944 and 1952.

In 1953, natto production resumed.
The second generation, Kazuo Miura, worked on developing a steam-pressure rotary kettle.

In 1967, the company began selling natto in PSP containers, constantly continuing trial and error and evolution throughout the Showa era.


A valuable factory with history
A factory built in the early Showa era /
It was registered as a Tangible Cultural Property by the Council for Cultural Affairs of the Ministry of Education, Culture, Sports, Science and Technology.

The company began using machinery for parts of the process that were previously all done by hand.

We deliver Bacillus natto by fusing modern technology with the wisdom and passion accumulated by our predecessors.


Comes with a helpful manual /
It contains detailed steps for making approximately 400g of natto using 200g of dried soybeans.

Please enjoy your daily dining time with handmade natto that is kind to the body.

Why not try arrangement recipes with "homemade natto"?
* Also for side dishes
Natto is delicious when eaten simply with just soy sauce or salt, but...
Natto can also play a leading role as a side dish.
This is a simple "Tonpeiyaki" made by just sandwiching it with cabbage and pork.
It looks like it would be delicious with cheese in it too.


* On toast
Natto on rice is a classic, but "Natto Toast" is actually very delicious too.
Try toasting it until crispy with your favorite toppings like whitebait, cheese, green onions, or seaweed.


* Also for pasta
How about "Natto Pasta"?

A Japanese-style pasta filled with your favorite ingredients such as okra, whitebait, green onions, pork, kimchi, and seaweed is very satisfying.


Please try many arrangements of natto recipes that go well with various ingredients and enjoy the variety on your daily dining table.


Manufacturer: Miyagino Natto Seizosho Co., Ltd.
4-29 Ginko-cho, Miyagino-ku, Sendai-shi, Miyagi-ken
Country of Manufacture: Japan
・"Easy to use even for the first time" A new mini size is now available that can make approximately 20kg of natto from 10kg of dried soybeans
・"High safety" Safe Bacillus natto with no concerns about genetic modification or ultraviolet irradiation
・"One of Japan's top 3 manufacturers" Bacillus natto from Miyagino Natto Seizosho, boasting over 100 years of tradition and history
・"Easy even overseas" You can enjoy delicious Japanese natto, which is expensive to buy overseas, anytime and anywhere
・"Includes production manual" A secret manual is included so that even beginners can easily make natto

Precautions for use: To prevent the Bacillus natto from settling, shake the bottle well before each use to ensure uniform concentration.
Be sure to thoroughly disinfect your hands and tools during all steps of natto production.
Temperature management is very important in natto production.
Also, the activity of Bacillus natto requires oxygen.
If you are making it for the first time, please read and refer to the manual carefully.
If the natto does not form strings or emits an abnormal odor, there is a possibility of bacterial growth, so please refrain from eating it.
Store Bacillus natto in the refrigerator after opening.

2025/01/31 17:26:57#a594e15117f7fdae3945595c1aa0404650fc2030