Our Commitment to Quality

We implement seven measures, including air purification, oxidation prevention, and water purification, to ensure consistently delicious natto.

• 01

  Clean Air for an Optimal Environment

  We use air purification systems to maintain air that is rich in negative ions. Negative ions are said to create a refreshing atmosphere, help inhibit bacterial growth, and have a deodorizing effect. In our maturation refrigerators, a specialized air purification system further increases negative ion levels to maintain an optimal environment.

  
• 02

  Water is just as important as soybeans.
  Electrolyzed water enhances both flavor and quality.

  Electrolyzed water—such as natural mountain spring water—is said to have small, stable clusters (groups of water molecules) that enhance ingredient flavor, improve digestion and absorption, and help food stay fresh longer. At Kosugi Foods, we use electrolyzed water at every step when soybeans come into contact with water, from washing and soaking to steaming.

  
• 03

  Embedding charcoal enhances both flavor and shelf life.

  By leveraging charcoal’s conductivity and charge-storage properties, embedding charcoal in homes and production facilities increases the strength of the local magnetic field, thereby improving oxidized “fields” and creating a more active, favorable environment. As the environment’s electromagnetic energy increases, electrons accumulate more readily and are less likely to dissipate. As a result, substances and living organisms gain electrons, oxidation is suppressed, and an ideal setting for daily life and production is created. All this yields significant health benefits.

  
• 04

  Charcoal brings out a mild flavor.

  In the natto fermentation room, the walls are coated with charcoal, leaving them completely black. Charcoal’s far-infrared and deodorizing effects help the soybeans ferment evenly throughout, yielding a clean, mild flavor.

  
• 05

  We conduct rigorous inspections and continually implement detailed measures.

  We inspect each lot daily—assessing taste, aroma, stringiness, and bean firmness—to ensure consistently delicious results. Above all, we taste each lot ourselves to confirm flavor. Consistent, hands-on work is essential: extensive tasting and thorough checks lead to better products. New products are released only after repeated trial runs and meticulous reviews.

  
• 06

  Rigorous Process Control

  Kosugi Foods has implemented a traceability system. Using barcodes throughout production, we can instantly retrieve product-level records and trace each product back to its raw materials. This enables us to respond promptly to customer inquiries.

  
• 07

  Sourcing Safe Soybeans

  We assess not only flavor but also cultivation practices to ensure our products are safe and wholesome. We conduct thorough on-site inspections of both domestic and imported soybeans—including U.S.-grown beans—checking conditions at farms and sorting facilities. In addition, we obtain distribution history (implementing traceability) and non-GMO certificates, and we use only safe, reliable soybeans.