3 Types of Natto: Whole Beans, Hikiwari, and Goto Natto

Natto is known for its sticky texture and strong smell, but did you know there are different types? In this post, I’ll introduce three types of natto. If you’re curious to learn more about natto, keep reading!

Looking for natto variations? Check out these popular Japanese natto brands!

Different Types of Natto

This sticky, stringy natto can be divided into three types: Marudaizu Natto (Whole soybean), Hikiwari Natto (Chopped soybeans), and Goto Natto. Here’s a closer look at each one!

Marudaizu Natto (Whole Soybean Natto)

When people think of natto, they usually refer to Marudaizu Natto, the most common type made by fermenting whole soybeans. It’s further classified by bean size—large, medium, small, and extra small—offering a variety of textures. There are also different variations based on the type of soybeans used and the accompanying sauce.

With its plump, hearty texture, this natto lets you fully savor the beans’ natural flavor.

Made with whole soybeans
The most widely available type of natto
Firm and chewy texture
Comes in different sizes and varieties

For more details on this type of natto, check out Natto for Beginners: How to Eat and Enjoy It!

Hikiwari Natto (Chopped Soybean Natto)

Hikiwari Natto is made by chopping soybeans, removing the skins, and fermenting them. Compared to whole bean natto, its larger surface area promotes more active fermentation, resulting in a stronger aroma and a stickier texture.

Since the skins are removed, it has a softer texture and is easier to digest.

Made from chopped soybeans with skins removed
Stronger aroma and stickier texture
Easy to digest
Commonly used in natto maki sushi (natto roll)

Goto Natto (Natto with Rice Koji)

Goto Natto is a unique type of natto made by fermenting hikiwari natto with rice koji and salt. Unlike regular natto, it undergoes two fermentation processes—first with natto bacteria and then with rice koji. It’s similar to making miso, but instead of whole soybeans, natto is used!

This traditional fermented food has been made in Yamagata Prefecture for generations. With its longer shelf life, it has been valued as a preserved food in local households.

Double fermented with natto bacteria, then with rice koji.
Complex flavor with natto’s stickiness and koji’s natural sweetness.
Long shelf life, lasting up to 3 months.
A traditional fermented food from Yamagata Prefecture.

Where to buy Natto

For Marudaizu and Hikiwari Natto: You can find Marudaizu and Hikiwari natto at Japanese or Asian grocery stores, typically in the refrigerated section near tofu or pickled foods. If you’re shopping outside Japan, check the frozen section, as some stores offer frozen natto for a longer shelf life.
For Goto Natto: Goto Natto is made by Yukinoko, the only producer of this unique type of natto. It’s available for purchase online, but only within Japan. If you’re visiting Japan, you can grab it at one of the antenna shops in Ginza!

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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2 Comments

Julie C says:

Feb 25, 2026 at 6:58 AM

Hello Chef AJ,

Thank you for that interesting article.
Do you have a recipe for Goto Natto, please?
I would really like to make it.
I make my own koji, made natto some years ago and would like to start again.

Best wishes,

Julie

1. Juri Austin says:
  
  Feb 25, 2026 at 10:32 AM
  
  Thank you so much for your kind message. wow, making your own koji, that’s amazing!
  
  I don’t have a Goto Natto recipe published, but it’s definitely something I’d love to work on and share in the future.

3 Types of Natto: Whole Beans, Hikiwari, and Goto Natto

Different Types of Natto