It is made in a factory in Uto City, Kumamoto Prefecture. There is also a Natto Museum on the premises where you can learn about the history of natto, various cooking methods, and the nutritional content of natto in an easy-to-understand way.

This is natto bacteria. The more natto bacteria are evenly distributed on the surface, the more delicious the natto is.

These are crystals of the amino acid tyrosine. As natto matures, small white spots appear on the surface of the soybeans. These are crystals of the amino acid tyrosine and have a gritty, sand-like texture. Please rest assured that they are not harmful to the body.

"Glutamic acid" and "fructan" are what make natto sticky. Natto is made by fermenting soybeans with the help of natto bacteria. The sticky properties of natto come from "glutamic acid" and "fructan" that are produced when natto bacteria break down protein. "Fructan" is a type of sugar, and "glutamic acid" is a umami component. Natto is delicious because it contains "glutamic acid" and other ingredients.

Natto can be frozen. Once frozen, it can be stored for approximately six months. However, in order to maintain the best possible quality, we recommend freezing natto when it is still fresh. When thawing, thaw in the refrigerator (approximately six hours). After thawing, store in the freezer and consume within three days. Also, please avoid freezing thawed items again.

Ground natto is made from whole soybeans that have been coarsely ground and have had their skins removed. Ground natto is easy to digest, making it perfect for baby food.

Please store natto in the refrigerator after purchase. Bacteria natto are living organisms, just like bifidobacteria. If natto is left at room temperature, it will ferment and become prone to producing an ammonia odor. It is not harmful to the body, but to enjoy the best taste, please store natto in the refrigerator after purchase.

It is high in protein, thins the blood, and is good for the body. ①Soybeans, the raw material for natto, contain a lot of protein that builds blood and muscles. ②Since the soybeans are fermented, the nutrients are easily absorbed by the body. ③Natto bacteria produce an enzyme called nattokinase that dissolves blood clots. ④Natto bacteria produce vitamins not found in soybeans through fermentation and are said to help the protein that deposits calcium in the bones. ⑤Natto bacteria help the good bacteria in the intestines and reduce the bad bacteria.

It is made in Nishihara Village, Aso District, Kumamoto Prefecture. Marukin's Genki Tofu uses groundwater from the Aso outer rim water system. The water, polished by the majestic nature of Aso, brings out the sweetness of the soybeans, resulting in smooth, rich tofu.

Marukin Foods' tofu is called "filled tofu." This "ten tofu" is made by mixing soy milk and nigari in a container, sealing it, and then heating and solidifying it. Filled tofu is not exposed to water, so the flavor does not escape and you can enjoy the full soy flavor. It also has a smooth texture similar to silken tofu.

Marukin Foods' tofu is "filled tofu," meaning that the contents are not touched by human hands, making it hygienic. After the soy milk and nigari are packed into containers, they are heated at high temperatures to coagulate and sterilize, and then cooled to prevent the growth of bacteria. Furthermore, specialized quality control personnel conduct bacterial tests on the soy milk and the products to ensure proper management. As it is manufactured in a hygienic environment, it has a long shelf life. Another important point is to keep the temperature below 10 degrees during the logistics stage.

These are air bubbles that look like holes. In rare cases, holes may be found on the surface of tofu. These are air bubbles that look like holes, and can only be seen because we do not use any additives known as antifoaming agents. This does not affect the quality of the tofu, so please enjoy it with peace of mind.

Anti-aging, intestinal environment regulation, and menopausal disorder prevention. Soy protein regulates cholesterol, and lecithin is said to have an anti-aging effect on the brain. Soy oligosaccharides also help regulate the intestinal environment, and isoflavones act similarly to female hormones, so they are said to be useful in preventing osteoporosis and menopausal disorders.

Gently tap all sides 3 to 4 times. Hold the container at an angle and gently tap all sides 3 to 4 times to create a gap between the tofu and the container and then remove it.

This is a component of konjac (dietary fiber). This is the component of konjac (dietary fiber) that has dissolved and solidified. It is not harmful to the body, so please rest assured. Please remove it by rinsing with water before eating.

After salting, you can quickly blanch it to remove odor and bitterness.

This is due to the strong alkaline components contained in konnyaku. This is because the alkaline components in konnyaku corrode the aluminum surface treatment (anodized aluminum). If you put water and lemon slices in a pot and boil it for a while, the blackening will be significantly reduced. Please rest assured that it is not harmful to your body.

This is due to a reaction between the components in burdock and the components in konjac. When burdock and konjac are boiled together, the konjac may occasionally turn green. This is because a type of polyphenol (chlorogenic acid) in burdock reacts with the alkaline components in konjac, turning into a green substance. Please rest assured that this is not harmful to the body.

It is made mainly from "konnyaku yam" or "konnyaku flour (konnyaku yam ground into powder)."

Store unopened konnyaku in a cool, dark place at room temperature. Once opened, place konnyaku in a container filled with water to prevent the surface from drying out, store in the refrigerator, and consume as soon as possible.

This is because the konnyaku was frozen. When konnyaku is frozen, it loses moisture and becomes porous like a sponge.

Raw potato konnyaku is made by grating konnyaku yam and adding a coagulant. Raw potato konnyaku is characterized by its crispy texture. It is browner in color than regular konnyaku, but this is because it contains the skin of the raw potato.

Konnyaku contains a lot of dietary fiber. Dietary fiber is said to be effective in activating intestinal movement and lowering blood sugar and cholesterol levels. Konnyaku is also low in calories, making it the perfect food for people who are controlling their calorie intake.

Black konjac contains seaweed powder. White konjac is made mainly from "konjac flour (ground konjac root)," while black konjac is made from "konjac flour and seaweed powder." The color changes depending on whether or not seaweed powder is used. Seaweed powder is made from brown algae such as "hijiki," "arame," and "kajime."