Our Commitment to Water Quality

The three essentials of natto-making are “soybeans,” “natto starter culture,” and “water.” Together, these three make delicious natto. Because the process is so simple, we take great care with each ingredient. Water’s impact on flavor is just as important as that of the other two essentials.

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. It tastes smooth and mild. At Kosugi Foods, we use electrolyzed water at every step at which soybeans come into contact with water—from washing and soaking to steaming. We also invite local residents to try it so they can experience its benefits firsthand.

Its quality is immediately apparent in its mouthfeel, so our employees even take this electrolyzed water home in containers. Their good health may be thanks to this water. We often hear comments such as: “When I brew tea or coffee with this water, it tastes noticeably better”; “Rice cooked with this water is delicious and has no unpleasant odor”; and “My constipation and hay fever have gone away—I’m very happy.”