Kikusui Foods, a Hitachi-natto shop established 76 years ago Mild-tasting "Kioku Natto" steamed in a wooden vat is now available for pre-sale on CAMPFIRE until October 31!

2024.10.28 12:00

有限会社菊水食品

Kikusui Shokuhin Ltd. (4-29-11 Higashi-Onuma-cho, Hitachi City, Ibaraki Prefecture, President: Keiji Kikuchi), a manufacturer and seller of natto (fermented soybeans), is currently conducting an advance sales campaign on the crowdfunding site "CAMPFIRE" until October 31, 2024 (Thursday).

Crowdfunding site "CAMPFIRE

http://camp-fire.jp/projects/799918/view?utm_campaign=cp_po_share_c_msg_mypage_projects_show

Background

A natto (fermented soybeans) craftsman with 43 years of experience in natto making is challenging the ultimate "Mokke Natto" (fermented soybeans in a wooden bucket).

The process of steaming soybeans in a wooden bucket that I used to watch as a child. He and his successor will realize their wish to reproduce the sweet and tasty taste of soybeans.

We would like to pass on the traditional method of making natto, a fermented food that is the pride of Japan, to the next generation and make a new start for a natto shop that will last for 100 years.

Kikusui Foods staff assembled

The 3rd and 4th generations in front of the wooden vat facility

Features

What is "Mokkeko-natto"?

Normally, soybeans are steamed in a large pressure cooker at high temperature for a short time. Steaming soybeans in a wooden bucket is an inefficient process that requires a lot of time, fuel, and time-consuming adjustments, but it slowly brings out the flavor of the soybeans, resulting in a mellower-tasting natto. Furthermore, the use of wooden vats also adds to the quality of the fermentation process.

Image of finished wooden vat natto

*The Strengths of Kikusui Foods

Kikusui Foods is a natto specialist that has won the Minister of Agriculture, Forestry and Fisheries Award and seven other awards at national competitions. We produce natto that is fully fermented but does not taste like natto through meticulous craftsmanship, which is not possible with major manufacturers. Natto lovers and even those who do not like natto say, "I can eat natto here.

Warato natto is a popular product.

*What a small natto shop can do

We hold natto-making workshops at our factory on Saturdays and Sundays. We teach our customers the goodness of natto, a traditional food, by having them experience the natto making process from unloading the kiln, inoculating the natto bacillus, to hand-rolling the natto.