Japanese Food Guides

In Japan, few traditional foods are as iconic — or as nutritionally impressive — as Natto. Made by fermenting soybeans with Bacillus subtilis (natto bacteria), natto has been enjoyed for centuries as a daily source of nourishment and wellness. Its sticky texture and rich umami flavor may surprise first-time eaters, but behind that distinctive character is a remarkable combination of plant protein, vitamins, minerals, and unique fermented compounds that support everyday health. What Makes Natto So Special? Unlike ordinary soybeans, natto gains additional nutrients and enzymes during the fermentation process. This means you get both the natural goodness of soybeans and the benefits created by fermentation. A single pack of natto (about 45g) contains: High-quality plant protein Dietary fiber Vitamins B2, B6, E, and K Calcium, iron, magnesium, and potassium Natto-specific compounds such as nattokinase and vitamin K2 It’s a small food packed with an impressive nutritional profile. Rich in High-Quality Plant Protein Natto contains about 7.4g of protein per pack, comparable to roughly 54g of beef chuck roast. Protein is one of the body’s essential nutrients. It helps build muscles, skin, hair, organs, hormones, and antibodies. Because natto is made from soybeans, it provides a high-quality plant-based protein source that fits naturally into balanced diets. For people looking for more plant-forward meals, natto is an easy and satisfying option. A Great Source of Dietary Fiber Modern diets often lack enough fiber, but natto naturally contains both: Soluble fiber — supports fullness and digestive balance Insoluble fiber — helps maintain healthy digestion and gut movement One pack contains about 3g of dietary fiber, roughly comparable to several small carrots. This combination makes natto especially popular among people interested in gut health and everyday wellness. Vitamin B2: A Key Benefit of Fermentation One of natto’s standout nutrients is Vitamin B2 (riboflavin). Soybeans themselves contain relatively little B2, but fermentation dramatically increases it. Vitamin B2 helps the body convert carbohydrates, proteins, and fats into energy and supports healthy skin, hair, and nails. This is one reason fermented foods are so valued in traditional Japanese food culture. Vitamins That Support Everyday Wellness Vitamin B6 Vitamin B6 plays an important role in enzyme function, nervous system health, and red blood cell production. It also supports healthy skin and daily vitality. Vitamin E Known for its antioxidant properties, Vitamin E helps protect cells and supports healthy circulation. Vitamin K Natto is especially famous for its high Vitamin K content — particularly Vitamin K2, which is produced during fermentation. Vitamin K helps support normal blood clotting and healthy bones by helping the body utilize calcium properly. Important Minerals in Natto Natto also provides a variety of essential minerals: With just: Calcium— supports bones and teeth Iron— helps transport oxygen throughout the body Magnesium— involved in hundreds of enzyme reactions Potassium— helps balance sodium levels in the body Even in small servings, natto offers a surprisingly broad range of nutrients. Unique Compounds Found Only in Natto Nattokinase One of natto’s most talked-about compounds is nattokinase, an enzyme created during fermentation. It does not exist in plain soybeans. Nattokinase is widely known in Japan as a component that supports healthy circulation and overall wellness. Soy Isoflavones Soy isoflavones resemble the hormone estrogen in structure and are often associated with beauty and wellness support, especially for women. Lecithin Lecithin is a phospholipid connected to brain and nerve function and is often associated with memory and cognitive health. Polyamines Polyamines are compounds involved in cellular activity and healthy aging, making natto a food often associated with long-term vitality. The Power of Soybeans + Fermentation What makes natto truly fascinating is how fermentation transforms an already nutritious ingredient into something even more beneficial. Soybeans already contain protein, minerals, and beneficial plant compounds. But when fermented into natto, they gain additional nutrients like Vitamin K2 and nattokinase — nutrients not naturally present in soybeans alone. This combination of: Traditional Japanese fermentation Plant-based nutrition Convenient everyday eating is why natto continues to be loved across generations in Japan. A Simple Traditional Food with Modern Appeal As more people around the world explore fermented foods and plant-based nutrition, natto is gaining attention far beyond Japan. Whether enjoyed over rice, mixed into bowls, paired with noodles, or incorporated into modern recipes, natto is one of the easiest ways to add traditional Japanese wellness foods into everyday life. Sticky, flavorful, and incredibly nutrient-dense — natto truly is one of Japan’s hidden superfoods. Explore Our Natto Collection Discover traditional Japanese natto products crafted for everyday wellness, nutrition, and authentic flavor. Dried Natto Natto Fermented Soybean Powder Natto Furikake Seasoning Explore All Natto Products

Discover the essence of Japanese superfoods with Yamasan Kyoto Uji. Our selection includes nutrient-rich staples like natto, koji, and miso, each offering unique flavors and versatility in the kitchen. Explore our Healthy Choices collection to find these traditional foods and incorporate them into your daily cooking. 🌿 Natto: A Fermented Tradition Natto, made from fermented soybeans, is renowned for its distinctive texture and long history in Japanese cuisine. It's traditionally enjoyed over rice or mixed into rice bowls, and offers a good source of plant-based protein and fiber. Our Natto Fermented Soybean products offer a convenient way to enjoy this traditional food at home. Explore Our Natto Series 🍶 Koji: The Fermentation Catalyst Koji, a fermentation starter made from rice inoculated with Aspergillus oryzae, is fundamental in producing various Japanese condiments, including miso, soy sauce, and shio koji. It's the foundation of umami flavor in traditional Japanese cooking. Incorporate koji-based products into your meals to enhance flavor and depth. Explore Our Koji Series 🍲 Miso: The Umami-Rich Paste Miso, a fermented soybean paste, is a staple in Japanese cuisine known for its savory, umami-rich flavor. It has been a cornerstone of Japanese home cooking for centuries. Try our full and varied range of both Miso Pastes and Miso Powders to add depth to your soups, marinades, and sauces. Explore Our Miso Collection 🛒 Explore Our Healthy Choices At Yamasan Kyoto Uji, we're committed to offering products that align with a health-conscious lifestyle. Our Healthy Choices collection features vegan-friendly, non-GMO, and additive-free options, allowing you to enjoy authentic Japanese flavors while supporting your well-being. View Healthy Choices Collection Embrace the tradition and rich flavors of Japanese superfoods with Yamasan Kyoto Uji. Visit our online store to discover these and other wholesome products crafted with care and authenticity.