From American farm to Japanese table.- Soya beans for natto travelling over 10,000 km –
Soya beans used for natto are required to be of high quality in consideration of genetic modification and sustainability, and are selected for their small size without cracks or blemishes.
Soybeans produced in regions such as North Dakota, Michigan, Minnesota, etc states in the USA are collected at depots in port areas by rail, heavy trucks and water transport on the Mississippi River, from where they are transported across the Pacific and Atlantic oceans to Japan.
After arriving in Japan, the soybeans are transported to the plants of natto manufacturers, where they are fermented with the natto bacillus to produce natto. After passing through retailers and restaurants, it is delivered to consumers.
Soybeans produced in regions such as North Dakota, Michigan, Minnesota, etc states in the USA are collected at depots in port areas by rail, heavy trucks and water transport on the Mississippi River, from where they are transported across the Pacific and Atlantic oceans to Japan.
After arriving in Japan, the soybeans are transported to the plants of natto manufacturers, where they are fermented with the natto bacillus to produce natto. After passing through retailers and restaurants, it is delivered to consumers.
