ABSTRACT
Natto is a popular soybean fermented food in the Japanese diet. Similar products are called “tu-su” by the Chinese and “tao-si” by the Philippinos. It is eaten with boiled rice and often used as a flavoring agent in cooked meats, vegetables, and seafoods. There are three major types of natto produced in Japan and each has its own method of preparation. They are Itohiki-natto, Yukiwari-natto, and Hama-natto. The method for commercial preparation of Itohiki-natto will be described with some reference to the less common Hikiwari-natto. Whole soybeans are used for preparing Itohiki-natto. The packages containing fermented natto are moved from the fermentation room to a refrigerated storage room for cooling and maturation. Ama-natto is another type natto, but it is not a fermented food. This product is prepared from cooked adzuki-beans, kidney beans, cowpea, pea, and broad beans with sugar. Hamma-natto contains about 38% moisture, 25% protein, 25% carbohydrates, and 11 to 13% salt. Kiuchi et al.
