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Natto is a traditional fermented food in Japan, known for its unique taste and rich nutritional value. In recent years, with the trend of healthy eating, natto has gradually entered the table of families around the world. At the Expo, there were natto products from the Hokkaido region of Japan.
The reporter visited a natto factory near Sapporo, where more than 30 different flavors of natto products are produced all year round. Although the varieties are different, natto production generally goes through eight processes.
Guo Bixi, special correspondent of the financial channel: Soybeans are generally soaked in water at about 10 ° C for 14 hours after washing, and then they will be sent to steam.
The staff evenly sprinkled the natto bacteria diluted with hot water on the beans, transported them through funnel-type pipes to the lower workshop, and were divided into individual packaging containers by automatic filling machines. After that, it is fermented in a fermentation chamber at 40 °C for about 18 hours, and sent to the cooling room to put natto bacteria into a dormant state before they can be packaged and shipped. It is understood that among the manufacturer's export natto, orders from China account for nearly 80%, and the number is still increasing.
Koji Watanabe, chairman of a natto factory in Hokkaido, Japan: Now we export four to five 40-foot containers of natto every month, and the annual export volume has increased by about twice compared with the same period last year.
According to japanese research agencies, the size of the Japanese natto market has grown for nine consecutive years, reaching 271.1 billion yen in 2020, about 15.2 billion yuan. Exports reached 1.37 billion yen, or about 77 million yuan.
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(Edited by Gong Xinyu)