Others
Long loved, ever popular
natto, koji, and amazake
Aichi Prefecture offers many more fermented foods apart from the classics like miso and soy sauce—for example, natto and its irresistible gooey, fragrant properties. Aichi boasts the top natto production in Japan and a manufacturer within the prefecture has taken first place for three consecutive years at the All-Japan Natto Competition, practically guaranteeing a delectable dining experience. Aichi is also a producer of soybeans, the main ingredient in natto.
Within the category of natto is Toyohashi City's hama natto. Soybeans are coated in their original form with koji mold and dried. This unique fermented fare has a tradition of 1,300 years. It was favored by warriors during the Warring States period (circa 1467–1573) for its preservation properties and nutritional value, and even said to have been a favorite of Japan's first shogun, Tokugawa Ieyasu.
More and more people are also using salt koji and soy sauce koji as condiments with the added bonuses of health benefits and their flavor contributions. Many even drink amazake, or sweet, low- or non-alcoholic sake, for its health and esthetic attributes. The world of fermented foods continues to grow and enrich our diets.
