Made with Carefully Selected Japanese-grown Soybeans

Natto bacteria and water from Tokyo are combined with high quality soybeans from around Japan to create fragrant kyogi natto (fermented soybeans wrapped in paper-thin sheets of wood). In addition to natto, you can also enjoy the unique umami of fermented soybeans in Raw Tempeh (a fermented soy product originating from Indonesia), created using Japanese tempeh bacteria and fermentation techniques of Tokyo, and tempeh potage made with tempeh as an ingredient.