Natto has been part of Japanese food culture for more than 1,000 years. Known for its rich umami flavor, distinctive aroma, and sticky texture, these fermented soybeans are loved across Japan and valued for their nutrients and health benefits.

In this hands-on workshop in Tokyo, you’ll discover how natto is traditionally made and learn new ways to enjoy it through simple cooking.

The experience takes place at a local shop where natto is still made by hand. Guided by an experienced natto specialist, you’ll learn about the history of natto, its fermentation process, and why it remains an important part of Japanese home cooking.

You’ll begin by steaming soybeans, then learn how to fold kyogi, thin wooden sheets traditionally used to hold natto during fermentation. Once ready, you’ll carefully pack the soybeans into the triangular kyogi and place them in the fermentation room, just as artisans have done for generations.

After preparing the natto, you’ll move on to cooking. Together with your host, you’ll make two simple dishes that highlight natto’s savory depth: a cabbage natto salad and a natto prosciutto plate.

As you enjoy your meal, you’ll have the chance to chat with your host and learn more about how natto is eaten in everyday Japanese life.

At the end of the experience, you’ll receive recipes and natto souvenirs to take home.

Please note that the natto prepared during the workshop will still be fermenting, so the natto you receive to take home will be pre-made by the shop.