U.S. soybeans shine as natto manufacturers honored in Japan

Natto, a food made from fermented soybeans, is a staple in Japanese cuisine. So much so, it has its own judging competition each year. The 28th annual National Natto Tasting Competition culminated in an awards ceremony on May 9, following the initial judging in November. 

Selected from 187 items produced by 70 manufacturers, prizes were awarded for several categories, including an award for the best natto made with U.S. soybeans, presented on behalf of Specialty Soya and Grains Alliance (SSGA), the U.S. Identity Preserved Alliance. SSGA and its predecessor organization, the Northern Food Grade Soybean Association, has presented the award since 2011. This year’s award was presented to Miura Shoten.  

SGA and its predecessor organization, the Northern Food Grade Soybean Association, has presented an award for the best natto sourced from the U.S. since 2011.

The ceremony was led by Kentaro Hasegawa, president of the Federation of Japan Natto Cooperative Society Federation (JNCSF). Erik Hansen, Director, Agricultural Trade Office at the U.S. Embassy in Tokyo was among the presenters. SSGA Executive Director Randy Duckworth also participated, bringing the U.S. trophy featuring the U.S. Identity Preserved logo. The trophy, SSGA’s participation and other natto activities are supported by the North Dakota Soybean Council and Minnesota Soybean Research & Promotion Council. 

The grand prize entry, “Minori Natto Honoka,” was created by Midoriya Co., Ltd.  

The event was hosted by JNCSF with organizational support from the U.S. Soybean Export Council (USSEC). USSEC also presented an award for natto manufactured with sustainable U.S. soybeans.