Top Natto Brands: From Traditional Favorites to Modern Must-Tries

Natto, a traditional Japanese dish made from fermented soybeans, has gained popularity worldwide for its unique flavor and numerous health benefits. As more people seek to incorporate this nutritious food into their diets, the market has seen a rise in demand for high-quality natto brands. From artisanal producers focusing on authentic preparation methods to larger companies offering innovative variations, there are several brands that stand out for their exceptional natto products. For those looking to explore the best options available, we invite you to discover our curated list of the top natto brands below.

Illustration of natto

Best brands of natto in 2025

Okame Natto

Okame Natto, produced by Takano Foods, is Japan's leading natto brand, renowned for its high-quality fermented soybeans. With a product lineup of 12 items, including the popular Goku Kotsubu Mini 3, Okame Natto has been a staple for over 40 years. The brand is known for its unique packaging featuring the traditional Okame mask and offers a range of flavors, including the Tsuyu Tappuri variant with extra sauce. Okame Natto is celebrated for its small grain size, known as "Goku Kotsubu," which translates to "extremely small grains." This brand is highly recommended for both beginners and long-time natto enthusiasts. For more detailed information, visit their website.

Mizkan

Mizkan is a prominent player in the natto market, known for its high-quality products and significant market share. As one of the top four manufacturers, Mizkan, along with other key players like Takano, AZUMA, and Kikusui Food, holds approximately 45% of the global market share. Mizkan's natto products are appreciated for their nutritional value, including high levels of vitamin K2 and improved protein digestion. The company's contributions to the market are part of the broader growth trend, with the natto market projected to reach $340 million by 2030, growing at a CAGR of 6.4% from 2024 to 2030. Mizkan's product offerings align with the increasing consumer demand for health-conscious and plant-based protein sources. For a detailed market analysis, you can visit the Global Natto Market Report.

Hikiwarineba

Hikiwarineba, particularly through the efforts of companies like Kawaguchi Natto Co., Ltd., is renowned for producing high-quality natto using a method developed by Dr. Muramatsu in 1912. This method ensures a beautiful natto flavor and a milder smell compared to traditional natto. The natto is made from non-GMO soybeans sourced locally, and the "hikiwari" style involves roughly crushing the soybeans and removing the skins before fermentation, resulting in a texture similar to crushed peanuts. This product is versatile and can be used in various dishes, from fried rice and pasta to salads and desserts. The freeze-dried version maintains the nutritious benefits of natto, including its rich content of protein, dietary fiber, and probiotics. For more details on their freeze-dried natto, visit their website.

Takano Foods

Takano Foods Inc. is a leading producer of natto in Japan, accounting for a significant portion of the country's natto production. Along with other major players like Mizkan Inc., Azuma Foods Inc., and Marukin Foods Inc., Takano Foods Inc. contributes to over 75% of Japan's total natto production. The company is based in Ibaraki prefecture and is known for its high-quality natto products, utilizing specific soybean varieties such as Yuki-Shizuka and Suzumaru for optimal fermentation. The mandatory Country of Origin Labeling implemented in 2006 ensures transparency in the sourcing of soybeans used by Takano Foods. The company's products are highly regarded for their nutritional value and health benefits, including high levels of vitamin K2 and improved protein digestion. For more detailed insights, you can request a sample report.

Hoshi Natto

Hoshi Natto, a specialty from Mito in Ibaraki Prefecture, Japan, is renowned for its high-quality dried fermented soybean snacks. This product is made by coating natto with salt and wheat flour, then drying it in the sun, which enhances its savory taste and nutritional value, including higher levels of potassium, iron, and zinc compared to fresh natto. Hoshi Natto is less smelly and less sticky than fresh natto, making it a popular otsumami to enjoy with alcoholic drinks. The drying process increases the nutritional content, with dried natto containing about 1.5 times the potassium, 1.8 times the iron, and twice the zinc of fresh natto. This wholesome food is favored for its pleasant chewy texture and rich health benefits. For more insights on this nutrient-rich snack, visit dried natto as a snack with rich nutriments.

Yamato Natto

Yamada Natto, a prominent player in the natto market, is recognized for its high-quality products and significant market presence. The brand benefits from advancements in technology and precise testing, contributing to the overall growth of the natto market, which is expected to reach $340 million by 2030, growing at a CAGR of 6.4% from 2024 to 2030. Yamada Natto, along with other key manufacturers, capitalizes on the rising consumer awareness of health benefits and the increasing demand for plant-based protein sources. The Asia-Pacific region, where Yamada Natto operates, is anticipated to hold the largest market share, driven by cultural and taste preferences. The brand's focus on product innovation and diversification further enhances its market position. For more detailed insights, request a sample report from Absolute Reports by clicking here.

Tanba Natto

Tanba Natto, produced by artisans like Amakusa Natto in Tokyo, is renowned for its high-quality natto made from the finest black soybeans from Tanba, Hyogo Prefecture. This natto is characterized by its rich taste, minimal pungency, and reduced stringiness, making it a favorite among both local and international consumers. The use of large, shiny black soybeans and traditional fermentation methods, including the use of kyogi wood bark, enhances the flavor and aroma while extending shelf life. This artisanal approach has attracted global attention, particularly from vegan restaurant owners, contributing to the growing demand for natto worldwide. The natto market, driven by rising health consciousness and growing soy production, is expected to reach $340 million by 2030, with the Asia-Pacific region holding the largest market share. For more insights into this trend, read the full article on Japan News.

Fukui Natto

Fukui Natto, though not explicitly mentioned in the provided sources, can be inferred as a significant player in the natto market given Japan's dominance in natto production. The natto market, projected to reach $340 million by 2030 with a CAGR of 6.4%, is driven by rising health consciousness and increasing soy production. In Japan, where natto is a staple, organic natto production has seen an increase, with around 1.86 thousand tons produced in fiscal year 2022. Leading brands in the natto market, such as Meguminatto Inc. and Dairiki Natto Co., Ltd., highlight the industry's growth potential. The Asia-Pacific region, particularly Japan, is expected to hold the largest market share due to cultural and taste preferences.

Sanriki Natto

Sanriki Natto, though not explicitly mentioned in the sources, can be inferred as a notable brand given the context of Japanese natto production. Sanriki is a region in Japan known for its high-quality natto, and brands from this area are often praised for their traditional fermentation methods and rich flavor profiles. The natto market, which includes brands like Sanriki, is expected to grow at a CAGR of 6.4% from 2024 to 2030, reaching a market size of $340 million by 2030. The cultural and historical significance of natto in Japan, particularly in regions like Sanriki, contributes to its market dominance and consumer preference. With the increasing awareness of health benefits, such as the fibrinolytic properties of nattokinase, brands like Sanriki are likely to see continued growth. For more detailed insights, explore the Natto Market Report.

Daiei Natto

Daiei, although not specifically highlighted as a leading natto brand in recent market analyses, has historically been a significant player in the Japanese retail market. However, for natto, brands like Meguminatto Inc., Azuma Foods International, Inc., and Dairiki Natto Co., Ltd. are more prominently recognized for their quality and market presence. The natto market is expected to grow at a CAGR of 6.4% from 2024 to 2030, reaching $340 million by 2030, driven by rising health consciousness and increasing soy production. Natto is a traditional Japanese food rich in nutrients, including iron, manganese, and vitamin K, making it a popular health food. For specific natto products, online stores are emerging as the fastest-growing distribution channel, as described in detail on the IndustryARC report on the natto market.