Products

豆乃香MAMENOKA

As a well-known healthy food, Natto has also been known for its unique smell and texture, we can hear explains of its unpleasant smell (like old cheese, hot garbage, etc.).

To change this, we developed Mamenoka, which has less sticky threads and odor. Materials of “MAMENOKA” are carefully selected, the flavor of Natto left intact while the unique odor and stickiness are being reduced without impair the attractiveness of fermented food.

**Easy to eat**

enefited from the newly developed bacillus, we make this nutritious fermented food much easier to eat for more people.

**Rich in Vitamin K**

Rich in both types of Vitamin K, especially for vitamin K2, which have the function of reduce bone loss in post-menopausal women by as much as 80%.

**Ideal ingredient for cooking**

Suitable for variety of dishes, you can use it for seasoning, ornament, or even as a main ingredient.

雪静（業務用とトレータイプ）YUKISHIZUKA (Tray-type for business use)

YUKISHIZUKA It is the large capacity type of Mamenoka for business use. It has 700g Natto inside, which per corresponds to 20 packs of Mamenoka.

There is no waste as you can take only what you need each time.
Additionally, it can be stored for 1 year by freezing, or 2 weeks in refrigerator.

Natto is highly evaluated as a health food, but due to the unique fermentation odor and stickiness, it is hard to be accepted abroad. However, owing to a newly discovered bacillus Natto by Industrial Technology Institute of Ibaraki Prefecture, this product received considerable media attention for it reduced the unique odor and stickiness without impair the attractiveness of fermented food.

和っふるHAPPY HITACHINO WAFFLE

HAPPY HITACHINO WAFFLE Make full use of the tastiness of soybeans while reducing the unique odor of Natto, we have made Natto-contained waffle, with the use of Ibaraki Natto.

Well-cooked healthy waffle made from soymilk-based dough and Ibaraki Natto, has moderated-sugar. And added a little soybean flavor to the original taste of waffle.

You can enjoy the collaboration of various tastes with Natto, such as citron, cocoa, melon, sweet potato, powdered tea (green tea), etc.

粢納豆小粒SMALL GRAIN NATTO SHITOGI

Using the manufacturing technology that we have developed over years since our foundation, we began to manufacture and sell the premier Natto series "SHITOGI ".

**THE WONDER 500**

The Wonder 500 project is a regionally-driven Cool Japan project designed to discover "local products that are the pride and joy of Japan but not yet known outside of Japan," and then promote them around the world.

**FOOD ACTION NIPPON AWARD**

It is an award which recognizes the excellent efforts made by enterprises/organizations that contribute to expanding consumption of domestically produced agricultural, forestry and fishery products.

NO MSG — **Chemical seasoning** **& synthetic preservatives non-useIn sauce (tare)**

粢納豆SHITOGI

OMOTENASHI SELECTION We are focusing on SHITOGI as our key product.
The item “SHITOGI” is mainly used in the sense of “Processed goods mainly made of rice”, but it also means “Cereals offering to Deity”.

First of all, what is necessary to make delicious Natto?

Next, what is truly delicious sauce·mustard for soybean and fermentation process?

Lastly, what is the most suitable fermentation method for a better material?

We conducted a survey on the basis of the above questions, based on the questionnaire result and food tasting by all employees of Kanasago Foods Co.,Ltd., we developed SHITOGI Natto, which we treat as offerings to Deity.

粢薬膳SHITOGI YAKUZEN

おいしい麦DECILIOUS NATTO WITH WHEAT INSIDE MINI3

DECILIOUS NATTO WITH WHEAT INSIDE MINI3 100-unit soybean mixed with 15-unit domestic wheat and fermented together.

Soybeans contain abundant amount of protein, but relatively less dietary fiber. So we mixed wheat which has abundant dietary fiber into soybeans and make it a nutritionally balanced Natto product.

おいしい北海道DELICIOUS HOKKAIDO

For "Delicious Hokkaido", we only use domestic little grain soybeans cultivated in Hokkaido. Using the traditional fermentation ripening to hold the original taste of soybean. It is very popular in sale for more than 26 years of history.