Commitment to Soybeans

SAFETY & SECURITY OF
KIN NO TSUBU™ NATTO SOYBEAN

We ensure the safety and security of our soybeans through three key measures: Cultivation Assurance, Identity Preservation (IP) Handling, and our own Inspection Guarantee.

*GMO Testing: By detecting proteins contained in genetically modified soybeans, we assess the degree of contamination, if any. GMO stands for Genetically Modified Organism.
*Safety Testing: We conduct thorough tests for residual pesticides, heavy metals, and mycotoxins (toxins produced by mold) to ensure complete safety.
*This above information is provided in accordance with Japanese laws and standards.

Frequently Asked Questions

• What is natto?

  

  Natto is a traditional Japanese fermented food made primarily by fermenting soybeans and other beans with natto bacteria. It contains probiotics and various nutrients produced through fermentation. For centuries, Japanese people have incorporated natto into their diets as a superfood to support a healthy lifestyle.

• What is the shelf life of natto?

  

  The shelf lives for each natto variety are as follows:
  
  ・All products: 1 year when frozen
  
  ・Mild Aroma Natto and Soft & Fluffy Natto: 6 days after thawing
  
  ・Egg-Flavored Soy Sauce Natto, 100% Hokkaido Soybeans Natto, and Sweet & Sour Ume Natto: 8 days after thawing

• Is it okay to use a microwave to thaw natto?

  

  To enjoy the best taste, please thaw natto naturally. We recommend transferring it to the refrigerator the day before you plan to eat it and allowing it to thaw gradually.
  *Please note that the product’s tray container is not microwave-safe. Do not use a microwave to thaw, as the container may melt and the sauce might burst.

• Is it okay to refreeze natto once it has been thawed?

  

  We do not recommend refreezing natto as it will diminish its quality and taste.

• What is the white, fibrous substance on natto?

  

  The white, fibrous film on the surface of natto is the bacterial membrane formed by the natto bacteria. This indicates that the fermentation process has proceeded normally, so you can safely enjoy the product. Since each serving is fermented individually in its tray container, the appearance of the surface may vary. Some may have a uniformly white coating, others only partially white, and some may have a slightly brownish color. These differences are due to variations in the bacterial membrane’s formation and coloration.

• What are the white grainy specks found in natto?

  

  The white grainy specks are crystals of an amino acid called tyrosine. These can form when natto is stored for extended periods at temperatures above 10°C or after the expiration date, as fermentation progresses. Since tyrosine does not dissolve well in water, it may create a slightly gritty texture when eaten. However, tyrosine is a harmless amino acid and safe to consume, so please rest assured.

• Why does the color of natto vary slightly from pack to pack?

  

  Since soybeans are agricultural products, their color can differ depending on the variety and region where they are grown. Additionally, soybeans contain sugars and proteins, which undergo the Maillard reaction (also called the amino-carbonyl reaction). This reaction occurs during boiling, fermentation, and storage, causing the color to change from yellow to brown. The intensity of this reaction varies with each individual natto pack, resulting in slight differences in color.

• Why are there pink-colored spots on some of the beans?

  

  The pink areas are likely the sprouting parts of the beans. Because the pigment composition differs between the sprout and the rest of the bean, the sprouting area can appear pink. Please be assured that this is harmless and safe to eat.