The traditional Japanese fermented food to snacks, in the unique technology

--- The snacks which are served as the in-flight meal to passenger for 20 years ---

The healthy ingredient natto (fermented soybeans) which has been got close to Japanese from the past is receiving attention around the world. It contains high quality protein and many nutrients necessary for our body like calcium and vitamins in a good balance.

Speaking of natto, not a few people doesn’t like the unique smell and stickiness, but even they can eat our delicious snack "Dry Natto" that we exercised our ingenuity in.

--- Original processing technology to fry with keeping natto bacterium alive ---

"Dry Natto" is made with our original technique called the decompression fry method. The decompression fry is a technique to fry ingredients at low temperature, under the low pressure near to a vacuum. When natto is fried at high temperature, the Bacillus natto which is the most important nutrient dies. However, using decompression fry method, we can keep natto bacterium alive.

By frying natto in vegetable fat and oil less than 150 degrees Celsius instantly, water is evaporated. The extra oil is removed with a centrifuge afterwards. There are few smell and stickiness, you can enjoy the crispy texture for six months.