1. Introduction

Natto is a food made from soybeans fermented using Bacillus subtilis var. natto. Its unique stickiness, flavor, and rich nutritional value have secured its unshakeable status as a national food in Japan. In recent years, with in-depth research into bioactive substances such as nattokinase, the health benefits of natto have received widespread attention globally. Mr. Wencheng Wang from Classic (Xiamen) Science and Technology Co., Ltd., based on research into a series of ancient documents and historical records, traced the development of natto and projected its future role in the global health industry.

2. Historical Origins and Cultural Evolution

2.1 Origin in China: Fermented Black Beans and "You Shu"

Natto (Japanese: なっとう) originated from the traditional Chinese food fermented soybeans (豆豉), dating back approximately 2500 years. The prototype of natto can be traced back to the Eastern Zhou Dynasty (around 2590 years ago), when fermented soybeans were called "幽菽" (you shu), a traditional food made from soybeans through steaming and fermentation. According to the *History of Chinese Chemistry*, "幽菽" refers to soybeans that have been cooked and then fermented in a sealed container, later renamed fermented soybeans (豆豉). This traditional fermentation technique has been passed down for thousands of years, becoming the source of natto culture. The *Mingyi Bielu* and *Qimin Yaoshu* (《齐民要术》) from the Eastern Han/Northern Wei Dynasties detail the methods for making fermented soybeans, including steaming, covering with straw for fermentation, and other steps—the core process of natto fermentation. Fermented soy products are collectively referred to as "natto" in a broad sense. In China, "natto" has always been an intermediate step in the production of fermented black beans (douchi). Ancient fermented black beans were divided into bacterial fermentation (similar to natto) and fungal fermentation (such as fermentation by Mucor and Aspergillus). The technique of bacterial fermentation of soybeans has never been interrupted among the people, and its prosperous period was mainly concentrated from the Qin and Han Dynasties to the Tang and Song Dynasties.

2.2 Localization and Naming in Japan

Over a thousand years ago, in 754 AD, during the Tang Dynasty, the eminent monk Jianzhen brought 30 shi (a unit of dry measure) of "sweet fermented soybeans" (douchi) with him when he traveled to Japan, introducing its production process to Japanese temples. Because the kitchens of Japanese temples were called "natto," this fermented soybean product gradually became known as "natto." The monk Jianzhen also brought the technique of making douchi (then called "Tang natto" or "salty natto") to Japanese temples. Ancient Japanese texts such as *Okuda Mansho Zukan* and *Shinsoka Ki* clearly record that "natto began to be produced during the Qin and Han dynasties," referring to it as "Tang natto," thus confirming its Chinese origin. During the Edo period in Japan, natto experienced rapid development and began to be sold as a commodity. In its development in Japan, natto combined with local culinary culture, forming a unique production process and consumption habits, ultimately becoming a national food of Japan.

Therefore, natto has never been a part of Chinese folk tradition. Our company's founders have been producing natto in a family workshop for hundreds of years, with some of it sold. As people's living standards have improved and they have become more health-conscious, market demand has gradually expanded. As a result, Classic (Xiamen) Science and Technology Co., Ltd. has expanded its production and established a modern natto factory in Xiamen, named Xiamen Nandi Biotechnology Co., Ltd.

Global communication and diversified development

In recent years, with the popularization of healthy eating concepts, natto has gradually gone beyond Japan and gained attention worldwide. China, South Korea, Southeast Asia, and European and American countries have begun to produce and consume natto products, forming a diversified product system including fresh natto, natto capsules, and natto kinase health products. Classic (Xiamen) Science and Technology Co., Ltd. has also actively developed as a member of this sales force.

3. Current Status and Development Trends of the Global Market

3.1. Market size continues to expand

Global Market: According to China Research & Consulting, the global natto market is projected to reach US$2.609 billion in 2024, with a compound annual growth rate (CAGR) of 8.28% from 2024 to 2030, and is expected to exceed US$4.5 billion by 2030.

Regional Growth: The Asia-Pacific region will remain the largest market (accounting for 61% of the market share), with China showing the most significant growth. The market size reached RMB 415 million in 2023 and is projected to exceed RMB 5 billion by 2030. Demand in North America and Europe is also expected to grow at an average annual rate of over 7%.

3.2. Consumption upgrade drives product innovation

Functional Products: Medical-grade products such as nattokinase capsules and natto isoflavone supplements will experience rapid growth, with some potentially included in the national medical insurance catalog.

Diverse Flavors: Targeting younger consumers, flavored natto such as wasabi and spicy will be launched, along with ready-to-eat products like natto beverages and snacks.

Convenient Packaging: Advances in small packaging and room-temperature storage technology will further expand the consumption scenarios for natto.

4. Technological innovation drives industrial upgrading

   Based on the production experience and sales performance of Classic (Xiamen) Science and Technology Co., Ltd., we can analyze...

4.1 Biotechnology Applications: Gene editing technology can increase the content of functional components in soybeans, and AI temperature control systems can optimize the fermentation process and improve the activity and stability of nattokinase.

4.2 Processing technology improvement: Low-temperature fermentation technology extends the product shelf life, and microencapsulation technology solves the problem of nattokinase activity decay.

Smart manufacturing: Automated production lines improve production efficiency and enable personalized customized production.

4.3. Accelerated Internationalization Process

Export Growth: China's natto exports continue to grow, with a surge in demand for low-sugar natto in the North American market, resulting in exports doubling year-on-year.

Standardization: International natto production standards and testing methods will gradually be standardized, promoting global market integration.

Cultural Integration: Natto will be integrated with local culinary cultures, forming natto products and consumption methods with regional characteristics.

4.4. Green development is becoming a trend

Sustainable Production: Utilizing clean energy and recycling byproducts such as soybean residue reduces the carbon footprint.

Organic Certification: The market share of organic natto products will gradually expand, meeting consumer demand for healthy and environmentally friendly food.

Supply Chain Optimization: Establishing a traceable soybean supply chain ensures the quality and sustainability of raw materials.

5. Conclusion

Natto, a traditional fermented food with a history of thousands of years, is undergoing a transformation from a regional specialty to a new force in the global health industry. In the future, with technological innovation and consumption upgrades, the natto industry will develop towards functionalization, diversification, internationalization, and greening. Classic (Xiamen) Science and Technology Co., Ltd. will provide global consumers with a wider range of healthy options.

References

[1] History of Chinese Chemistry.

[2] Records of Famous Physicians.

[3] Essential Techniques for the Common People: Methods of Making Soybeans.

[4] Illustrated Compendium of Wotian Varieties. Japan

[5] New Customs and Records. Japan

[6] China Research Institute of Industry. (2024). In-depth Research Report on the Global and Chinese Natto Market.