{"id":31728,"date":"2025-10-24T15:56:27","date_gmt":"2025-10-24T06:56:27","guid":{"rendered":"https:\/\/sonomono.jp\/?p=31728"},"modified":"2026-08-03T17:17:32","modified_gmt":"2026-08-03T08:17:32","slug":"natto-hakase-32","status":"publish","type":"post","link":"https:\/\/sonomono.jp\/en\/natto-hakase\/natto-hakase-32\/","title":{"rendered":"\u201cNatto Day\u201d on July 10: Origins and Traditional Customs Explained by Dr. Natto"},"content":{"rendered":"\n

In Japan, nearly every day of the year is associated with a special commemorative day. One of these is \u201cNatto Day,\u201d celebrated on July 10<\/strong>. In this article, we explore the origins, significance, and traditional customs surrounding this unique celebration of Japan\u2019s beloved fermented soybean dish, natto.\u3002<\/p>\n\n\n

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\"\u5c0f\u7b20\u539f\u3000\u548c\u4e5f\"<\/figure><\/div><\/div>\n\n\n\n
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Kazuya Ogasawara<\/span><\/strong><\/p>\n\n\n\n

Academic Advisor to sonomoto Inc. \/ Former Specially Appointed Associate Professor at Kyushu University Graduate School<\/p>\n\n\n\n

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

Details<\/span><\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n

Why July 10 is Celebrated as \u201cNatto Day\u201d \u2013 From Regional Origins to a Nationwide Tradition<\/h2>\n\n\n\n
\"\u670810\u65e5\u306f\u300c\u7d0d\u8c46\u306e\u65e5\u300d\u3002\u5143\u3005\u306f\u95a2\u897f\u9650\u5b9a\u306e\u8a18\u5ff5\u65e5\u3060\u3063\u305f\uff1f\"<\/figure>\n\n\n\n

July 10 is officially recognized as \u201cNatto Day\u201d in Japan.<\/strong> Natto, the traditional Japanese fermented soybean dish, has been cherished by Japanese people for centuries. While Japan has countless commemorative days, it\u2019s no surprise that natto has its own special day.<\/p>\n\n\n\n

The origin of \u201cNatto Day\u201d (July 10)<\/strong> comes from a wordplay: \u201cna\u201d (7) + \u201ctto\u201d (10)<\/em>. It was first established in 1981 by the Kansai Natto Industrial Association<\/strong> as a regional effort to boost natto consumption in the Kansai area, where natto was less popular compared to other regions.<\/p>\n\n\n\n

Later, in 1992, the National Natto Cooperative Federation officially recognized July 10 as a nationwide celebration<\/strong>, allowing all of Japan to join in honoring this iconic traditional food.<\/p>\n\n\n\n

Natto Day Events Across Japan: Celebrations, Contests, and More<\/h2>\n\n\n\n

On July 10, Natto Day<\/strong>, communities across Japan host a variety of events, ranging from small local gatherings to large-scale celebrations. Local natto associations organize activities to promote natto, including recipe showcases, cooking contests, and tasting events<\/strong>.<\/p>\n\n\n\n

The National Natto Cooperative Federation<\/strong> takes it a step further by selecting \u201cNatto Queen,\u201d \u201cNatto King,\u201d and \u201cMiss Natto\u201d<\/strong> to promote natto and raise public awareness. Participating in these events or exploring local celebrations is a fun way to experience Japanese culture and enjoy this iconic fermented soybean dish.<\/p>\n\n\n\n

Traditional Natto Customs and Festivals in Japan<\/h2>\n\n\n\n
\"\u7d0d\u8c46\u306b\u304b\u304b\u308f\u308b\u6614\u306a\u304c\u3089\u306e\u98a8\u7fd2\u3084\u304a\u796d\u308a\"<\/figure>\n\n\n\n

While Natto Day events on July 10<\/strong> are a relatively recent phenomenon, Japan has long-standing traditions and customs related to natto.<\/p>\n\n\n\n

January 6: \u201cNatto no Toshi-tori\u201d (Natto Year-End Tradition)<\/h4>\n\n\n\n

In some regions of northern Japan, January 6 is known as \u201cNatto no Toshi-tori\u201d<\/strong>. This traditional custom involves eating natto on the day of Toshi-tori<\/em>, which marks the end of the year, to pray for health and safety in the coming year<\/strong>. On this day, natto is mashed and cooked into natto soup<\/strong>, and it is believed that doing so \u201cremoves the roots of all illnesses.\u201d<\/p>\n\n\n\n

Making Homemade Natto for New Year<\/h4>\n\n\n\n

In the prefectures of Miyagi, Yamagata, Fukushima, Tochigi, and Niigata<\/strong>, it was customary to prepare homemade natto for New Year celebrations<\/strong>. According to The Complete Record of Japanese Food Life<\/em> (covering the late Taisho to early Showa period), natto in these regions was considered a special occasion food<\/strong>, rather than an everyday meal.<\/p>\n\n\n\n

\u201cSetsu Natto\u201d: Natto for New Year in Kyoto<\/h4>\n\n\n\n

A similar tradition existed in parts of Kyoto<\/strong>, where New Year natto was referred to as \u201cSetsu Natto\u201d<\/strong>. This special natto was likely considered part of the Osechi Ryori<\/strong>\u2014the traditional dishes served during Japanese New Year celebrations.<\/p>\n\n\n\n

January 10: \u201cStringy Natto Day\u201d \u2013 A Unique Celebration of Natto\u2019s Stickiness<\/h2>\n\n\n\n
\"1\u670810\u65e5\u306f\u300c\u7cf8\u5f15\u304d\u7d0d\u8c46\u306e\u65e5\u300d\"<\/figure>\n\n\n\n

In addition to July 10\u2019s Natto Day<\/strong>, January 10 has been designated as \u201cStringy Natto Day\u201d<\/strong>. The date comes from a wordplay: \u201cito\u201d (1, 10)<\/em>, meaning \u201cstring\u201d in reference to the sticky texture of natto. This day was also established by the National Natto Cooperative Federation<\/strong>.<\/p>\n\n\n\n

Since January coincides with the exam season in Japan<\/strong>, this celebration carries a symbolic wish: that students will succeed in their exams, inspired by natto\u2019s characteristic stickiness and resilience<\/strong>. With both July 10 and January 10 recognized, natto enthusiasts have two opportunities each year to celebrate this iconic Japanese food<\/strong>.<\/p>\n\n\n\n

Celebrate Natto: A Delicious Tradition of Health and Culture<\/h2>\n\n\n\n

From historical customs like \u201cNatto no Toshi-tori\u201d<\/strong> to modern celebrations on July 10 and January 10<\/strong>, natto holds a special place in Japanese food culture. Whether enjoyed in traditional New Year soups, homemade preparations, or as part of community events<\/strong>, natto is more than just a meal\u2014it\u2019s a symbol of health, resilience, and tradition<\/strong>.<\/p>\n\n\n\n

If you\u2019re curious about Japanese cuisine or looking for a fun cultural experience, joining Natto Day events or trying natto recipes at home<\/strong> can be a unique way to connect with Japan\u2019s culinary heritage. With its rich history, unique flavor, and cultural significance<\/strong>, natto continues to delight and inspire people across Japan and beyond.<\/p>\n\n\n\n

Celebrate natto, enjoy its flavor, and embrace a centuries-old Japanese tradition!<\/strong><\/p>\n\n\n\n

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References and websites (Japanese)<\/p>\n1)https:\/\/dietplus.jp\/public\/article\/news\/20200527-065528
2)https:\/\/food-drink.pintoru.com\/natto\/natto-day\/
3)https:\/\/domani.shogakukan.co.jp\/435323
4)http:\/\/www.natto.or.jp\/index.php
5)http:\/\/www.yutari.jp\/saijiki\/s100113.htm
6)http:\/\/knowchi.jp\/archives\/951
7)https:\/\/haccola.jp\/2021_01_05_10408\/<\/cite><\/blockquote>\n\n\n

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\"\u5c0f\u7b20\u539f\u3000\u548c\u4e5f\"<\/figure><\/div><\/div>\n\n\n\n
\n

Kazuya Ogasawara<\/span><\/strong><\/p>\n\n\n\n

Academic Advisor to sonomoto Inc. \/ Former Specially Appointed Associate Professor at Kyushu University Graduate School<\/p>\n\n\n\n

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

Details<\/span><\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div>\n\n\n
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In Japan, nearly every day of the year is associated with a special commemorative day. One of these is \u201cNatto […]<\/p>\n","protected":false},"author":10,"featured_media":16127,"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=16011","_wp_rev_ctl_limit":""},"categories":[58,139],"tags":[270,260],"_links":{"self":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/31728"}],"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=31728"}],"version-history":[{"count":4,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/31728\/revisions"}],"predecessor-version":[{"id":31777,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/posts\/31728\/revisions\/31777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/media\/16127"}],"wp:attachment":[{"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/media?parent=31728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/categories?post=31728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sonomono.jp\/wp-json\/wp\/v2\/tags?post=31728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}