SHIZUOKA, Apr 27 (News On Japan) –
Soybeans steamed to a young end in a stress cooker — that is the inspiration of ‘Izu Natto,’ created from domestically grown soybeans and the water of Izu.
Marusa Foods, based 72 years in the past as of 2025, is the one natto producer within the Izu area. The firm has earned nationwide recognition, successful awards thrice at a contest the place about 100 natto makers from throughout Japan compete. Its signature product, the “Medium-Sized Soybean Natto,” is very praised for its high quality.
Each soybean within the natto is agency, and the wealthy umami spreads throughout the palate with each chew, making a deeply satisfying taste that pairs nicely with rice. Kyoaki Saito, the third-generation head of Marusa Foods, explains that the feel is deliberately agency, permitting the style of the soybeans to deepen with every chew. Saito inherited the enterprise from his grandfather and father, sustaining the corporate’s dedication to fastidiously chosen elements. For their foremost product, they use a wide range of soybeans often known as “Fukuyutaka,” harvested inside Shizuoka Prefecture.
Another key component of their manufacturing is water. Water is significant in lots of steps, together with washing the soybeans and making ready the seasoning, and Saito emphasizes that each soybeans and water are crucial components in making good natto. The underground water flowing from the wealthy pure surroundings of Izu, together with Mount Amagi, performs an important position. High-quality water helps tighten the flavour of the soybeans, making a deeper, extra refined style. Seeking such superb water, Saito’s father, Ryuichi, relocated the manufacturing facility to its present web site.
Care is taken from the very starting of the method, as fermentation is delicate to the cleanliness of the soybeans. After a meticulous washing, the soybeans are soaked in a single day in underground water. They are then steamed slowly for about an hour in giant kettles. Once softened, they’re sprayed with water combined with natto micro organism, shortly packed, and allowed to ferment in a single day in a specialised room.
On a typical day, Marusa Foods produces between 1000 and 2000 packs of natto, however throughout busy durations, manufacturing can rise to 4000 to 5000 packs. Saito stated he desires to proceed creating distinctive natto by utilizing fastidiously chosen beans, providing a wide range of flavors to clients. Marusa Foods additionally offers domestically made natto for varsity lunches within the jap a part of Shizuoka Prefecture, and Saito hopes their merchandise will encourage a brand new technology of youngsters to develop a love for natto.