Natto fans should go to “Machi no Eki Tanumise Natto Factory”! ! Challenge yourself to make old-fashioned natto♪

Okuno Foods, founded in MatsusakaCity in 1950, is a long-established natto specialty store that continues to insist on ``all products made with 100% domestic soybeans,'' even though the natto industry is dominated by imported soybeans.

The ``Machi-no-Eki Tanumise Natto Workshop'' operated by the company is a must-see spot for ``natto fans'' as you can not only eat freshly made natto, but also enjoy natto making experiences and factory tours.

It's located along National Route 42 and has a large signboard so it's easy to find!
Today I would like to try making my favorite natto! !

(Interview: February 2019)

On the way to the experience location, there is a space where you can take a "factory tour"! !

From steaming the soybeans to packaging them, the process is carried out smoothly by the hands of our skilled staff and by specialized machines.

I can't help but take a close look at what kind of innovations they have and what kind of machines they use.

“Natto handmade class” is finally starting!

The staff member showed me the soybeans that were just steamed.
Each grain is shining. When I think that I can make natto using this soybean, I get excited!

First, "natto bacteria" is applied to the whole soybean.

I was surprised that so much natto bacteria was added!

After making sure that the natto bacteria is evenly coated on the soybeans, lift the soybeans as if cutting off the natto bacteria and transfer them to another plate.

Place a plastic membrane on the scale and place the soybeans on top. The coating has many small holes to allow the soybeans to breathe.

The soybeans for this experience weighed 100g. However, what I put on the scale is 105g.
why?
``Natto bacteria loves soybeans, so they eat them.This reduces the weight of the soybeans, so we weigh a little more,'' says the staff member.

Hey, this is the first trivia I learned. informative.

Finally here! Natto straw.

To be more precise, it is called ``warazuto.'' I wanted to try making natto using these straw bracts!
What do we do from here?

Straw bracts are hard and cannot be easily spread. Fold it in half, loosen the straw, and then spread it out.

In pairs, one person spreads out the straw bracts and the other person puts the natto inside the straw bracts. If you drop soybeans here, you'll be in trouble! Carefully and carefully.

Once you have confirmed that the soybeans are firmly inside the straw bracts, twist the ends of the vinyl coating ``like a candy wrapper.''

Once you have confirmed that the soybeans are firmly inside the straw bracts, twist the ends of the vinyl coating ``like a candy wrapper.''

Handmade natto is completed! I was told that the product would be fermented in the factory's fermentation room and then shipped in 3 to 5 days, so I attached a name tag to it. I’m looking forward to it arriving!

Mr. Kuze, the ``natto instructor'' who taught us during this experience.
The explanations were easy to understand, they helped me when I had trouble doing the work, and I had a fun experience. thank you very much!

By the way, when I asked about the name ``Tanumise'', I was told that it came from the fact that ``the former president owned the ``Tanuki Collection.'' Consent.

[Natto handmade class]
<Experience guide fee> Adults (junior high school students and above) 300 yen, children (elementary school students and above) 200 yen
<Natto price> From 10 natto beans per family (1 group). 324 yen per bottle (tax and shipping included)
<Trial business hours> 11:00~ (negotiable)
<Required time> 1 to 2 hours
*Reservation required at least 4 days in advance. There is no trial fee for those using the restaurant.

After the experience is over, head to Factory Restaurant Kenshoku Tanumise.
This restaurant is popular as a great value restaurant that comes with an all-you-can-eat buffet when you order a main dish.

The buffet corner has about 10 types of side dishes, including meat and potatoes, salads, and vinegared dishes. The selling point of all of these is that they are healthy.

Of course, you can also eat all you can eat natto!

The main dish I ordered was the ``Natto Fried Lunch'' (880 yen/tax included).

``Natto-age'' is made by kneading nutritious ingredients such as natto, chives, chikuwa, and sesame into rice flour dough, placing it on seaweed and deep-frying it. There are three flavors: plain, curry, and spicy, and the natto is a nice accent.
Okuno Foods' natto is commonly found in supermarkets in Mie Prefecture.
The large grain type has each grain firm, flavorful and delicious, and is satisfying to eat.

Among the variety of side dishes, the one that caught my eye was this steamed soybean.
It arrives ``freshly made'' from the factory and has a fluffy texture. I was surprised at how sweet it tasted like chestnuts!
It's so delicious, I ordered another one!

Okuno Foods has a wide variety of natto. The name of the signature product "Tokyo Natto" (142 yen/tax included/bottom right of the photo) comes from the fact that the founder learned how to make natto from a "relative's natto shop in Tokyo."

``Hikiwari Natto'' (120 yen/tax included/top photo) is made using a manufacturing method that retains its unique flavor, and ``Ise Natto'' is a reconstitution of straw natto, which is popular in Ise, into an easy-to-eat tray. (171 yen/tax included/bottom left of photo) also boasts stable popularity.

There are also products that are so appealing that it takes time to choose, such as products using black soybeans, edamame, and hijiki, and products with sauces containing GABA, a type of amino acid that is said to be good for health.

Attracted by its rarity, I purchased "Edamame Natto" (324 yen/tax included/top right of the photo) and "Ise Hijiki Natto" (324 yen/tax included/bottom right of the photo).

In addition, there is ``Matsusaka Beef Natto'' (1,350 yen/tax included), which is a well-balanced combination of sukiyaki-simmered Matsusaka beef and red bean natto, and ``Hikiwari'', which is a combination of Matsusaka beef fat and rice miso from Mie prefecture, simmered with an original seasoning. There are also bottled products such as Matsusaka Beef Oil Miso (870 yen/tax included), which is made with pickled natto.

Since this product lasts for a long time, it is also recommended as a souvenir! ``Machi no Eki Tanumise Natto Factory'' is perfect for ``natto fans'' with experiences, factory tours, and meals.
By experiencing natto making, I was able to reaffirm the appeal of natto as ``Japan's national food.'' Get some trivia that you'll want to share with your family and friends.

Please take a look at the natto from Okuno Foods, which is packed with special care!

[Machi no Eki Tanumise Natto Factory]
Address: 698–3 okurodacho MatsusakaCity
Phone number 0598-21-2096
Official URL http://www.nattouya.com
Closed Wednesdays *Irregular holidays on Saturdays and Sundays.
Access: Approximately 15 minutes from Ise Expressway “Matsuzaka” IC
Parking available (free/7 spaces, 2nd parking lot: 10 spaces)

*Information as of February 2019. Business hours and prices are subject to change, so please contact the facility for the latest information.

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