Mizkan Kin no Tsubu Natto Series 2 Popular Products
Mizkan (ミツカン) is an Aichi, Handa-based food company that started its business in 1804. It now mainly produces and sells seasonings and natto, boasting a top market share.
In their seasoning line-up, Ajipon is one of the best-recognized, while speaking of natto, what comes to many people’s minds would be Kin no Tsubu (金のつぶ: meaning golden grain).
Mizkan Kin no Tsubu Natto
Based on the article ミツカン on Japanese Wikipedia, Mizkan entered the market of natto in 1997 and adopted a fermentation method of vinegar for Kin no Tsubu to suppress the characteristic smell of natto.
Even after that, the maker put much effort (originality and creativity) into Kin no Tsubu Natto, and now, the series holds the second largest share, after Takano Foods’ Okame Natto.
These two products are from its rich line-up. Both have features not seen in other natto brands and are popular because of their delicious taste.
The beans of this Toro Mame (とろっ豆: melty bean) natto (Price: 98 yen) are so tender that they melt in your mouth. Even though they look slimy, the consistency is thin, and the smell doesn’t bother you.
On the other hand, this Tamago Shoyu Tare (たまご醤油たれ: egg soy sauce) natto (Price: 98 yen) is also soft enough, and the best part here is the egg-flavored soy sauce.
The seasoning liquid is mellow, unlike any other, making the fermented soybeans taste milder and much easier to eat. I feel the evolution of natto from these products, and yes, they are definitely worth trying!
[Natto] Whole soybeans (from the United States or Canada), Bacillus natto, [Tare] High-fructose corn syrup, Salt, Soy sauce, Hydrolysed vegetable protein, Brewed vinegar, Sugar, Shiitake dashi, Katsuo (bonito) dashi, Kombu dashi/Seasoning (amino acid), Polysaccharide thickener, Alcohol, Vitamin B1
|– Sugars||3.7 g|
|– Dietary fibers||3.2 g|
|Salt equivalents||0.55 g|
[Natto] Whole soybeans (from the United States or Canada), Bacillus natto, [Tare] Sugar mixed high-fructose corn syrup, Soy sauce, Salt, Egg yolk, Brewed vinegar, Egg yolk enzyme decomposition product/Seasoning (amino acid), Flavoring
|– Sugars||3.6 g|
|– Dietary fibers||2.8 g|
|Salt equivalents||0.79 g|