Centuries after his ancestors in the Genji clan discovered natto, Dr. Natto continues the legacy as a researcher with 39 years of expertise in fermentation, microbiology, and functional foods.
Kazuya Ogasawara
Academic Advisor to sonomoto Inc./Former Specially Appointed Associate Professor at Kyushu University Graduate School
His ancestor was Minamoto no Yoshimitsu, the younger brother of Minamoto no Yoshiie, who is said to have discovered natto. A thousand years later, as one of his descendants, he is deeply devoted to natto research. He completed his graduate studies at the Graduate School of Medical Sciences, Kumamoto University. Building on 39 years of experience in research and development of microbiology, fermentation, and enzymology, focusing primarily on Bacillus subtilis (natto bacteria), as well as in functional food ingredients such as nattokinase, he continues to contribute widely to the field.
納豆菌で腸活｜sonomono(そのもの…
4 theories about the origin of natto in JapanWe present the most accepted theories of the origin of natto in Japan, ranging from its early development during the Jomon period, to its possible introduction …
Short curriculum vitae
March 1983
Graduated from Okayama University of Science High School (General Course)
April 1983
Enrolled in the Department of Applied Microbial Engineering, Faculty of Engineering, Kumamoto Institute of Technology (now Sojo University)
March 1987
Graduated from the Department of Applied Microbial Engineering, Faculty of Engineering, Kumamoto Institute of Technology
April 1987
Enrolled in the Master’s Program in Applied Microbial Engineering, Graduate School of Kumamoto Institute of Technology
March 1989
Completed the Master’s Program in Applied Microbial Engineering, Graduate School of Kumamoto Institute of Technology
April 1989
Joined Yamato Kasei Co., Ltd. (now Amano Enzyme Co., Ltd.) and served in the Research and Development, Technology, and Quality Assurance departments. Developed enzyme preparations for food, industrial, and research use (Research and Development Department). Designed and constructed microbial culture tanks for production, liquid enzyme preparation, purification, and manufacturing facilities, and implemented measures to prevent microbial contamination and foreign matter contamination (Technical Department). Engaged in preparations for ISO 9001 certification and the establishment of new quality inspection methods (Quality Assurance Department).
Since 1997, engaged in contract manufacturing of natto bacteria culture extract (nattokinase).
March 2000
Retired from Yamato Kasei Co., Ltd.
April 2000
Joined Nippon Biological Science Institute, Inc. as the head of the research laboratory and the quality assurance department. As head of the laboratory, he is involved in the development of deodorized natto culture extract, the development of a simple nattokinase identification method, the development of a powdered plant fermentation extract, research and development related to the production of useful substances from microalgae, and the education and training of researchers. He also established the quality assurance department, where he is involved in establishing quality inspection and testing methods, codifying internal laws, validating proprietary analytical methods, inspecting subcontractors, and educating and training quality assurance personnel. He delivered lectures on nattokinase in China and Taiwan, conducted training programs on nattokinase activity measurement methods for business partners and public institutions, and provided technical guidance and carried out audits at angelica tree farms and processing facilities in Indonesia.
April 2006
Enrolled in the doctoral program in the Department of Visual Function and Pathophysiology (Ophthalmology) at the Graduate School of Medical Education, Faculty of Medical Sciences, Department of Reconstructive Surgery, Kumamoto University. Conducted research on the application of nattokinase as an adjuvant in ophthalmic surgery and on the use of angelica chalcone in optic nerve protection and regeneration therapy.
March 2010
Graduated from the Doctoral Program in Ophthalmology, Department of Surgery and Reconstruction, Department of Clinical Medical Science, Graduate School of Medical Education, Kumamoto University.
March 2020
Retired from Japan Biological Science Institute, Inc.
April 2020
Joined Japan Life Science Institute, Inc. as Director and Head of Research and Development.
December 2020
Retired from Japan Life Science Institute, Inc.
January 2021
Founded Yamato Biotech and began working as a freelance scientist.
February 2021
Appointed Academic Advisor (Part-time) to Somono Co., Ltd.
September 2021
Appointed Academic Researcher (Part-time) at the Graduate School of Agriculture, Kyushu University (National University Corporation)
October 2021
Appointed Special Assistant Professor at the Graduate School of Agriculture, Kyushu University (National University Corporation)
December 2021
Appointed Special Associate Professor at the Graduate School of Agriculture, Kyushu University (National University Corporation)
March 2025
Retired from the Graduate School of Agriculture, Kyushu University (National University Corporation)
Appointed advisor to several other companies, continuing to serve to the present.
Affiliated Academic Societies
Member of the Agricultural Chemical Society of Japan
Member of the Kyushu Regional Biocluster Promotion Council
An easy-to-understand explanation of the story behind natto
Dr. Ogasawara regularly contributes a popular column on the sonomono official websites titled “Teach Me! Dr. Natto,” where he shares easy-to-understand insights on health, nutrition, child-rearing, and the fascinating history and benefits of natto.
Some Dr. natto articles
①The Origin of “Natto Day” and Fun Facts About Natto
Discover why July 10th was chosen and explore natto’s history, production methods, and regional variations.
Biotechnology in Functional Foods and Nutraceuticals; Chapter 19 Production of Nattokinases as a Fibrinolytic Enzyme by an Ingenious Fermentation Technology － Safety and Efficacy Studies － CRC Press, 331-348 (2010)
New Developments in Fermentation and Brewing: Part 5, Chapter 1, Section 9, Functionality and Appeal of Natto, NTS, 497-506 (2025)
Papers
Kazuya Ogasawara et al.: Safety Study of Intake of Nattokinase-Containing Food, Natural Superkinase II (NSK II), Prog. Med., 26 (5), 1137-1148 (2006)
Kazuya Ogasawara: Development and Use of Kabosu Seed Extract, Kabosu Seed EX, Food and Development, 54 (10), 68-70 (2019)
Kazuya Ogasawara: Preventive Effect of Kabosu Seed Extract on Liver Damage, FOOD Style 21, 23 (10), 61-64 (2019)
Paper (co-authored)
A. Takano, K. Ogasawara, et al.： Posterior Vitreous Detachment Induced by Nattokinase (Subtilisin NAT): A Novel Enzyme for Pharmacologic Vitreolysis. Invest. Ophthalmol. Vis. Sci. 47(5), 2075–2079 (2006).
T. Akihisa, K. Ogasawara, et al.： Chalcone, coumarins, and flavanones from the exudate of Angelica keiskei and their chemopreventive effect. Cancer Letters, 201, 133–137 (2003).
K. Kono, K. Ogasawara, et al.：Fluctuation in Intestinal Microbiota Following Ingestion of Natto Powder Containing Bacillus subtilis var. natto SONOMONO Spores: Considerations Using a Large-Scale Intestinal Microflora Database.Nutrients, 14, 3839 (2022). https://doi.org/10.3390/nu14183839
Conference presentations (invited lectures, Kye Note Lectures) and study group lecturers
About Nattokinase: 8th Sendai City Pharmaceutical Association Academic Training Seminar – Training Seminar on Functional Foods – (2006, Sendai, Miyagi Prefecture)
Measurement and Analysis Needs in Fermentation-Derived Foods and Food Ingredient Manufacturing: AIST Consortium “Measurement and Diagnostic Systems Research Council” 2011 Food and Biotechnology Technology Research Seminar (2011, Tosu, Saga Prefecture)
Safety, Efficacy, and Industrial Production of Nattokinase as a Fibrinolytic Enzyme: 2011 Annual Meeting of the International Society for Nutraceuticals and Functional Foods (Sapporo, Japan, 2011)
A Fibrinolytic Enzyme “Nattokinase” – Safety & Efficacy Studies -: A Novel Use of Oral Thrombolytic Nattokinase in Clinical Practice (Surabaya, Indonesia, 2012)
Pursuing Safety and Security from the Consumer’s Perspective: Oita Prefectural Agriculture, Forestry and Fisheries Research Center Mid-career Researcher Training Seminar (2012, Kunisaki City, Oita Prefecture)
Biovascular Effects of Nattokinase: 5th Academic Meeting of the Society for Tie2, Lymphatic and Vascular Research (2019, Tokyo)
Other published articles, etc.
The Power of Enzymes: What Women Should Know: Article from Natural Garden BEAUTY, June 2013 Issue (Natural Garden Co., Ltd. Newsletter)
Nattokinase Supplement Effective in Preventing Thrombosis: Article from Tokyo Sports, January 22, 2020 Issue (Also featured in Chukyo Sports, Osaka Sports, and Kyushu Sports (January 21) on the same day)
Specialty/Area of expertise
Screening for novel microorganisms, enzymes, and useful substances from nature
Application of fermented foods and useful microorganisms to functional foods
Comprehensive research and development of enzyme and microorganism utilization
Application of drying and grinding technologies to food and functional foods
Application of membrane separation technologies (ultrafiltration, reverse osmosis, microfiltration, etc.) to functional foods
Establishment and guidance of measures to prevent microbial contamination and foreign matter contamination at production sites, etc.
Establishment and guidance of quality assurance systems
Regarding inquiries about appearances and interviews
We can flexibly accommodate studio/remote appearances, pre-recordings, on-the-street interviews, script supervision, and commentary.
We can also provide actual natto, experimental materials, and VTR supervision.
Natto Day in Japan: History, Traditions, and Celebrations on July 10 & January 10 Discover Japan’s beloved fermented soybean, natto, and its special celebrations. Learn about Natto Day on July 10, Stringy Natto Day on January 10, traditional …
Natto for Babies: Safe Weaning, Nutritional Benefits, and Easy Recipes Learn how to safely introduce natto into your baby’s diet. Discover the nutritional benefits of natto, the best age to start, portion sizes, preparation tips, a…納豆菌で腸活｜sonomono(そのもの…
Infant Gut Health: Establishing a Healthy Microbiome from Birth to Early Childhood Learn how to support your baby’s gut health from birth through early childhood. Discover the role of probiotics, fermented foods, and dietary fiber in establish…
What Is Natto Bacteria? Benefits, Nutrition & Why Natto Is a Near-Complete Food Discover the power of natto and natto bacteria — from key nutrients and natural compounds to benefits for gut wellness and healthy eating. Learn why natto is va…納豆菌で腸活｜sonomono(そのもの…
Is Natto Good for Constipation? Nutrients & Gut-Supporting Benefits of Natto Explained Discover how natto supports gut health and may help relieve constipation. Learn about natto bacteria, fiber content, and key nutrients that promote a balanced m…
Can You Get Natto Overseas? Global Natto Market, Exports & Freeze-Dried Natto Explained Can you buy natto outside Japan? Explore where natto is sold globally, export markets, pricing, shipping challenges, and why freeze-dried natto is helping natto…
