Natto is eaten by many people every day and its performance is steadily increasing.
That is why it is essential for Japanese natto manufacturers to have a stable supply, price and quality of the raw material, the soya bean.
The major backer of this is the US soybean. They produce large quantities of soybeans in a way that meets Japan's needs.
Conversely, from the US point of view, the natto soybeans exported to Japan are a product that has created new value in soybeans, and although the quality screening standards are high, if they are cleared, they are recognised as having premium value.
In the future, natto will be appreciated in other parts of the world besides Japan, potentially creating even greater demand, and the cooperation between the two countries is expected to deepen further.

American soybeans, the raw material for natto, have three major advantages.
(i) a stable supply due to extensive farms, (ii) a stable price due to planned production, and (iii) high quality with uniform grains and few cracks.
These advantages of the American soybean are essential for natto, which is made into a product while keeping the shape of the soybean intact and is consumed in large quantities every day.
The infrastructure to transport the soybeans over long distances while maintaining this quality is also carried out using advanced technology.
This is why the American soybean is a strong ally for natto.