Best Japanese Beans for Natto: Discovering Suzumaru and Tachinagaha

If you've already fallen in love with natto—or at least developed a curiosity about this bold, fermented Japanese food—you might think you've seen it all. But here's a secret that many outside of Japan don't know:

 

The flavor, texture, and aroma of natto vary dramatically depending on the type of soybean used.

 

Just like wine lovers care about grape varieties, true natto aficionados pay attention to the soybean cultivar. In Japan, where natto is both a traditional staple and an artisanal craft, two beans stand out for their excellence in natto-making: Suzumaru and Tachinagaha.

 

Let’s dive into what makes them special.

Why Soybean Variety Matters in Natto

Most commercial natto outside Japan is made from generic small soybeans, often imported and selected primarily for cost or ease of fermentation. However, in Japan, specialized varieties are bred and selected specifically for natto, with traits like:

• Small size and soft skin for fast fermentation
• High stickiness and strong umami after fermentation
• Balanced protein and sugar content for deep flavor

This is where Suzumaru and Tachinagaha shine.

🌟 Suzumaru (すずまる): The King of Natto Beans

Origin: Hokkaido, Japan
Type: Small soybean
Use: Widely used in commercial and artisan natto

 

Key Characteristics:

• Very small and round—ideal for sticky fermentation
• Excellent texture after fermentation: soft yet firm
• Mild, nutty flavor that enhances the fermented umami without overwhelming the palate
• Ferments evenly and consistently, making it a favorite among natto producers

Why Natto Lovers Choose Suzumaru:
Suzumaru natto has a perfect balance of stickiness, softness, and flavor depth. The stringiness is strong without being gooey, and the mild aroma makes it welcoming to newcomers while still satisfying seasoned natto fans.

 

If you want to taste classic, clean, high-quality natto, Suzumaru is your bean.

🌟 Tachinagaha (たちながは): The Flavor-Forward Choice

Origin: Niigata and surrounding prefectures
Type: Small to medium-sized soybean
Use: Specialty natto and gourmet brands

 

Key Characteristics:

• Slightly larger than Suzumaru, but still suitable for natto
• Stronger, richer flavor with noticeable earthy notes
• Very sticky and aromatic—a bold experience
• Firm skin that holds shape after fermentation

Why It Stands Out:
Tachinagaha is for those who want a deeper natto experience—the kind that pairs beautifully with steamed rice, raw egg yolk, and a dash of soy sauce. It's not for the faint of heart, but for natto lovers seeking complexity, this bean delivers a powerful umami punch.

🥢 Which One Should You Try?

If you’re new to natto, start with Suzumaru. But if you're ready to level up and explore deeper, more complex notes, Tachinagaha is the way to go.

🛒 Where to Find Natto Made with These Beans

In Japan, several artisan brands and regional producers proudly label their natto with the bean variety. You can look for:

• 納豆（すずまる大豆使用）– Natto made with Suzumaru soybeans
• 納豆（たちながは使用）– Natto made with Tachinagaha soybeans

Online specialty stores and Japanese organic markets may also carry these under premium categories.

 

If you're outside Japan, these can be harder to find—but not impossible. Some Japanese supermarkets abroad carry frozen artisan natto, and a few importers offer "Japan domestic soybeans" labels.

🇯🇵 Want the Real Experience? Visit Japan.

To truly understand the difference a bean can make, you need to try freshly made natto in Japan, where regional varieties and craftsmanship bring out the full potential of each soybean.

 

In cities like Sendai, Mito, or even rural food markets in Hokkaido, you’ll find natto that tells a story—of soil, season, and variety.

 

So next time you're in Japan, don’t just eat natto—ask about the beans.