10 Best Natto Brands Selected by Top Japanese Chefs

Packed with lots of nutrients, “Natto (納豆)” is a superfood that represents Japan. In recent years, because of its health benefits, the fermented soybean is well recognized even outside of Japan and has gained wide popularity.

In Japan, a large variety of natto can be seen at supermarkets, and from various types, as I listed in this article, you can choose a product according to your preference.

10 Best High-Quality Natto Brands

Natto Pack

But don’t you want to know what products are delicious and recommended? For people who answer yes to this question, today let me introduce natto rankings decided by top Japanese chefs on a TV program. 

Now, here are the rankings.

#10. Kin no Tsubu Toromame (金のつぶ とろっ豆) from Mitsukan (ミツカン)

According to the official website of Mitsukan, the natto from their “Kin no Tsubu (金のつぶ)” line, “Toromame (とろっ豆)” has a distinctive melt-in-the-mouth texture and goes perfectly with white rice. 

  • Gokusho Natto made with Non-GMO soybeans from the United States or Canada
  • Tare sauce using shiitake, katsuo (bonito), and kombu (seaweed) (including amino acid seasoning)

#9. Kin no Tsubu Ume Kurozu Tare (金のつぶ 梅風味黒酢たれ) from Mitsukan (ミツカン)

According to the official website of Mitsukan, this natto is especially characterized by its pleasantly sour-sweet tare sauce using ume plum flesh and black rice vinegar.

  • Kotsubu Natto made with Non-GMO soybeans from the United States or Canada
  • Tare sauce using ume plum flesh, black rice vinegar, and kombu (including amino acid seasoning)

#8. Kin no Tsubu Nama-Shoga Tare Umai Natto (生生姜タレ 旨い 納豆) from Mitsukan (ミツカン)

Based on the official website of Mitsukan, replaced with different flavors, now this product is unavailable.

#7. Maru-Cup Natto (丸カップ納豆) from Tengu Natto (天狗納豆)

Founded in 1910, “Tengu Natto (天狗納豆)” is a famous, well-established natto brand from the city of Mito famed for producing natto. The detailed information and online store of the natto are here.

  • Natto made with carefully selected, domestic Non-GMO soybeans

#6. Okame Natto Marudaizu Natto (おかめ納豆 国産丸大豆納豆) from Takano Foods (タカノフーズ)

Okame Natto Kokusan Maru-Daizu Natto

“Okame Natto (おかめ納豆)” from Takano Foods is Japan’s No.1 natto brand with the largest market share and this product is sold at almost any supermarket.

  • Chutsubu Natto made with domestic Non-GMO soybeans
  • Tare sauce using a flavorful dashi blend of katsuobushi (dried bonito shavings), niboshi (dried young sardine), and kombu (including amino acid seasoning)

#5. Yuuki Kotsubu Natto (有機認証 国産小粒) from Hoya Natto (保谷納豆)

Awarded the Mito Mayor’s Prize in the 2015 National Natto Kanpyokai (competition), the Yuuki Kotsubu Natto from Hoya Natto is a high-grade organic natto product, which (price: 160 yen) can be bought on the maker’s official website.

  • Kotsubu Natto made with carefully selected, domestic Non-GMO soybeans
  • Tare sauce and karashi free from chemical seasonings, preservatives, and colors

#4. Kin no Tsubu Tamago Shoyu Tare Natto (金のつぶ たまご醤油たれ) from Mitsukan (ミツカン)

According to the official website of Mitsukan, accompanied by a rich soy sauce-based tare sauce using egg yolk, this natto pairs perfectly with white rice.

  • Gokusho Natto made with Non-GMO soybeans from the United States or Canada
  • Tare sauce using egg yolk (including amino acid seasoning)

#3. Aosa Nori Tare Natto (アオサのりたれ) from Azuma Foods (あづま食品)

Based on the official website of Azuma Foods, this natto is easy to eat with rice and its soy sauce-based tare sauce has plenty of umami from the Aosa nori.

  • Gokusho Natto made with Non-GMO soybeans from the United States
  • Tare sauce using the seaweed Aosa nori (including amino acid seasoning)

#2. Okame Natto Goku-Kotsubu (おかめ納豆 極小粒) from Takano Foods (タカノフーズ)

Okame Natto Goku Kotsubu

The Goku-Kotsubu Natto from Takano Foods’ Okame Natto line is a long-selling product introduced in the 1980s and today widely enjoyed in Japan.

  • Gokusho Natto made with Non-GMO soybeans from the United States
  • Tare sauce using katsuobushi (including amino acid seasoning)

#1. Kokusan Hikiwari (国産ひきわり) from Hoya Natto (保谷納豆)

With a delightful chew, this Hikiwari Natto from Hoya Natto tastes great with high natural sugar content. This product (price: 130 yen) can be bought on the maker’s official website.

  • Hikiwari Natto made with domestic Non-GMO soybeans
  • Tare sauce made from soy sauce, katsuobushi extract, mirin, sugar, and brewed vinegar

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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