{"id":11693,"date":"2021-08-24T09:50:22","date_gmt":"2021-08-24T00:50:22","guid":{"rendered":"https:\/\/sonomono.jp\/?p=11693"},"modified":"2026-08-03T17:17:53","modified_gmt":"2026-08-03T08:17:53","slug":"natto-hakase-2","status":"publish","type":"post","link":"https:\/\/sonomono.jp\/en\/natto-hakase\/natto-hakase-2\/","title":{"rendered":"Can Natto Be Made Without Soybeans? The Surprising Truth Behind This Japanese Superfood"},"content":{"rendered":"\n<p class=\"u-mb-ctrl u-mb-20\"><em>Part 1 of \u201cThe Natto Stories\u201d Series<\/em> <br>Let\u2019s Start With a Quick Question!<\/p>\n\n\n\n<h2 class=\"wp-block-heading u-mb-ctrl u-mb-10\"><strong><span class=\"swl-fz u-fz-s\">Q\uff1a What are the two main ingredients in traditional Japanese natto?<\/span><\/strong><\/h2>\n\n\n\n<p><em>Bacillus subtilis<\/em> (natto bacteria) and soybeans.<\/p>\n\n\n\n<p>That\u2019s the standard recipe for <strong>itohiki natto<\/strong> \u2014 the sticky, stringy, and pungent fermented food loved in Japan and gaining fans worldwide for its incredible probiotic benefits. But here\u2019s a question that surprises many<\/p>\n\n\n\n<h2 class=\"wp-block-heading u-mb-ctrl u-mb-10\"><strong><span class=\"swl-fz u-fz-s\">Q\uff1a <\/span><\/strong>Is It Possible to Make Natto From Beans Other Than Soybeans?<\/h2>\n\n\n\n<p>Many health-conscious eaters and food innovators have wondered:<\/p>\n\n\n\n<ul>\n<li>Can you make natto from lentils or chickpeas?<\/li>\n\n\n\n<li>What about pinto beans, black beans, or other legumes?<\/li>\n\n\n\n<li>Are soybeans <em>really<\/em> necessary?<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"542\" height=\"355\" data-id=\"11827\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_soy.png\" alt=\"\" class=\"wp-image-11827\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_soy.png 542w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_soy-382x250.png 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_soy-150x98.png 150w\" sizes=\"(max-width: 542px) 100vw, 542px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"542\" height=\"355\" data-id=\"11824\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_black-beans.png\" alt=\"\" class=\"wp-image-11824\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_black-beans.png 542w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_black-beans-382x250.png 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_black-beans-150x98.png 150w\" sizes=\"(max-width: 542px) 100vw, 542px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"542\" height=\"357\" data-id=\"11825\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_edamame.png\" alt=\"\" class=\"wp-image-11825\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_edamame.png 542w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_edamame-382x252.png 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_edamame-150x99.png 150w\" sizes=\"(max-width: 542px) 100vw, 542px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"542\" height=\"355\" data-id=\"11826\" src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_green-soy.png\" alt=\"\" class=\"wp-image-11826\" srcset=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_green-soy.png 542w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_green-soy-382x250.png 382w, https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/08\/i_green-soy-150x98.png 150w\" sizes=\"(max-width: 542px) 100vw, 542px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>The short answer: No, at least, not successfully.<\/p>\n\n\n\n<h2 class=\"wp-block-heading u-mb-ctrl u-mb-10\">Personal Experiment: What Happens When You Use Non-Soy Beans?<\/h2>\n\n\n\n<p>Over 30 years ago, as a curious college student, I experimented by trying to ferment various beans with <em>Bacillus subtilis natto<\/em>. I tested:<\/p>\n\n\n\n<ul>\n<li>Red beans<\/li>\n\n\n\n<li>Pinto beans<\/li>\n\n\n\n<li>Chickpeas<\/li>\n\n\n\n<li>Lentils<\/li>\n\n\n\n<li>And more<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">The result?<\/h3>\n\n\n\n<div class=\"wp-block-group has-border -border01 u-mb-ctrl u-mb-10 has-black-color has-text-color\"><div class=\"wp-block-group__inner-container\">\n\n\n\n\n<ul class=\"is-style-check_list has-swl-main-color has-text-color has-medium-font-size\">\n<li>No sticky natto strings<\/li>\n\n\n\n<li>Poor bacterial growth<\/li>\n\n\n\n<li>Strange or unpleasant smells<\/li>\n\n\n\n<li>Incomplete or failed fermentation<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p>No matter the bean variety, the fermentation failed to produce real natto.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why Soybeans Are Uniquely Suited for Natto Fermentation<\/h2>\n\n\n\n<p>Soybeans (<em>Glycine max<\/em>) belong to the <strong>Fabaceae family<\/strong>, <strong>Glycine genus<\/strong>, and contain <strong>specific nutrients and amino acids<\/strong> that <em>Bacillus subtilis<\/em> depends on to thrive and ferment.<\/p>\n\n\n\n<p>Other legumes belong to different genera and species, meaning their biological makeup is incompatible. In fact, they may contain <strong>compounds that inhibit the growth<\/strong> of <em>B. subtilis<\/em> or interfere with the fermentation process.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p>\u201cSoybeans aren\u2019t just convenient \u2014 they\u2019re biologically <em>perfect<\/em> for natto.\u201d<\/p>\n<\/blockquote>\n\n\n\n<p>There\u2019s no published research yet to confirm which compounds make soybeans so effective, but decades of industrial experience suggest soy contains <strong>unique fermentation-enabling molecules<\/strong> that no other legume offers.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What Happens During Natto Fermentation?<\/h2>\n\n\n\n<p>When <em>Bacillus subtilis<\/em> successfully ferments soybeans, it creates powerful functional ingredients like:<\/p>\n\n\n\n<ul>\n<li><strong>Nattokinase<\/strong>, a heart-healthy enzyme linked to blood circulation<\/li>\n\n\n\n<li><strong>Vitamin K2<\/strong> supports bone health and cardiovascular wellness<\/li>\n\n\n\n<li><strong>Polyglutamic acid<\/strong> enhances nutrient absorption and hydration<\/li>\n<\/ul>\n\n\n\n<p>These are the same compounds that make natto one of the most respected <strong>functional superfoods<\/strong> in Japan.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A Well-Kept Industry Secret<\/h2>\n\n\n\n<p>Many supplement manufacturers use <em>Bacillus subtilis<\/em> not to make natto, but to extract <strong>nattokinase, vitamin K2,<\/strong> and other compounds at scale.<\/p>\n\n\n\n<p>Even in controlled industrial fermentation, <strong>soybeans remain the #1 growth medium<\/strong> for B. subtilis. No other bean has proven more effective for consistent, high-quality probiotic production.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A Happy Accident of History<\/h2>\n\n\n\n<p>Hundreds of years ago, somewhere in ancient Japan, <em>Bacillus subtilis<\/em> encountered soybeans, and <strong>natto was born<\/strong>.<\/p>\n\n\n\n<p>This chance meeting between microbe and legume led to a health food rich in tradition, taste, and science-backed benefits.<\/p>\n\n\n\n<p>Despite the growing popularity of alternative beans and plant-based innovations, <strong>soybeans are still unmatched<\/strong> when it comes to fermenting true, probiotic-rich natto.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Final Thoughts: Stick With Soy for Authentic Natto<\/h2>\n\n\n\n<p>If you&#8217;re looking for real natto, plenty of <em>Bacillus subtilis<\/em> var. natto, plus nattokinase and vitamin K2, <strong>traditional natto made from soybeans is still the gold standard<\/strong>. Other beans might ferment, but they simply can\u2019t match the benefits, taste, and texture of authentic Japanese natto.<\/p>\n\n\n\n<p>And this is just the beginning.<br>? In our next article in <em>The Natto Stories<\/em> series, we\u2019ll explore the <strong>science and history behind natto<\/strong>.<\/p>\n\n\n\n<p>Stay tuned, the world of natto is more fascinating than you think.<\/p>\n\n\n<div class=\"p-blogParts post_content\" data-partsID=\"11958\">\n<div class=\"wp-block-group has-border -border01\"><div class=\"wp-block-group__inner-container\">\n<div class=\"swell-block-columns flex_center\" style=\"--swl-clmn-mrgn--x:1rem;--swl-clmn-mrgn--y:1rem\" data-valign=\"center\"><div class=\"swell-block-columns__inner\">\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--mobile:50%;--clmn-w--tab:20%;--clmn-w--pc:15%\"><div class=\"wp-block-image is-resized\">\n<figure class=\"aligncenter size-large\"><img src=\"https:\/\/sonomono.jp\/wp-content\/uploads\/2021\/07\/ogasaawra.png\" alt=\"\u5c0f\u7b20\u539f\u3000\u548c\u4e5f\" class=\"wp-image-10417\"\/><\/figure><\/div><\/div>\n\n\n\n<div class=\"swell-block-column swl-has-mb--s\" style=\"--clmn-w--mobile:100%;--clmn-w--tab:80%;--clmn-w--pc:85%\">\n<p class=\"u-mb-ctrl u-mb-5 txt-sp-center\" id=\"block-d205b174-41e3-47ad-9eda-19908adef508\" style=\"line-height:1.5\"><strong><span class=\"swl-fz u-fz-l\">Kazuya Ogasawara<\/span><\/strong><\/p>\n\n\n\n<p class=\"u-mb-ctrl u-mb-5\">Academic Advisor to sonomoto Inc. \/ Former Specially Appointed Associate Professor at Kyushu University Graduate School<\/p>\n\n\n\n<p class=\"u-mb-ctrl u-mb-5 has-text-color has-small-font-size\" id=\"block-0c1405ee-dba7-41bf-98f6-c17c7227040d\" style=\"color:#707070\">Mr. Ogasawara graduated from Kumamoto University Graduate School of Medical Education. He actively researches and develops functional raw materials such as nattokinase. His professional experience as a researcher over more than 39 years includes microbiology, fermentation, enzymology, and bacterium.<\/p>\n\n\n\n<div class=\"swell-block-button -size-custom is-style-more_btn\" style=\"--the-fz:0.8em;--the-width:100%\"><a href=\"https:\/\/sonomono.jp\/en\/ogasawara-kazuya\/\" class=\"swell-block-button__link\"><span>Details<\/span><\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Part 1 of \u201cThe Natto Stories\u201d Series Let\u2019s Start With a Quick Question! Q\uff1a What are the two main ingredients i [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":11885,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"swell_btn_cv_data":"","footnotes":"","_locale":"en_US","_original_post":"https:\/\/sonomono.jp\/?p=10430","_wp_rev_ctl_limit":""},"categories":[58,139],"tags":[270,260],"_links":{"self":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/11693"}],"collection":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/comments?post=11693"}],"version-history":[{"count":2,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/11693\/revisions"}],"predecessor-version":[{"id":30724,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/11693\/revisions\/30724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/media\/11885"}],"wp:attachment":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/media?parent=11693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/categories?post=11693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/tags?post=11693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}