Shitogi Natto and Shitogi Natto Syouryu (fermented soybeans) are made through a manufacturing process that Kanasago Foods in Ibaraki Prefecture has been employing for more than 60 years. Natto products usually found in stores are made using a modern manufacturing process that only takes about 12 hours. On the other hand, Kanasago Foods employs a method that lets the soybeans slowly ferment for over 24 hours. Shitogi Natto, which uses a small soybean from Hokkaido called Yukishizuka, has less smell and boasts a faint sweetness. Shitogi Natto Syouryu is made with Nattoshouryu, a very small soybean grown in Ibaraki Prefecture, in pursuit of a rich aroma unique to natto. The products, which were dedicated to the “Niiname-sai,” or harvest festival held in the Meiji Shrine, are recommended for health-conscious people around the world.