What is Hokkaido's Organic Soybean "Suzumaru"

The "Suzumaru" Soybeans are the organic soybeans raised carefully by Mr. Yuu Hirawake. He has been raising and cultivating these soybeans organically in Makubetsu-cho, Hokkaido for over 30 years.

Small grain type of soybean which is best for natto.

Being harvested when they are completely ripe, these soybeans are rich in nutrients and have fine quality of taste and flavor.

Hirawake Farm・Mr. Yuu Hirawake
「I have raised the bean carefully with love like my own child」

I have been making organic, pesticide-free beans for more than 30 years in Makubetsu-cho, Hokkaido.
Harvested beans were dried in sunlight without relying on machines, the condensation can bring the sweetness to the beans.
Small-sized grain, organic, pesticide-free, non-chemical fertilizer cultivation, and carefully raised with natural drying. The best choice of soybean for natto. Please try it once.

How to Make Homemade Natto
We will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.
Go check out the recommended products for natto, too!
Read the article here

Customer's Review

What is "Suzumaru"

Suzumaru is the name of the varieties of soybeans, and the size of the bean is very small.

This variety is also used for small grains of natto and millet rice.

Many of Suzumaru beans found in the market is an imported product from Canada.

The Kawashimaya's Suzumaru bean is an organic, pesticide-free, non-chemical fertilizer cultivation bean that is raised in Makubetsu-cho, Hokkaido.

It will make a homemade natto or bean rice more delicious.

Hokkaido's Organic Bean "Suzumaru" is the Commitment of The Producers

This soybean is raised carefully for being organic, pesticide-free, and without chemical fertilizer cultivation.

Because we do not use pesticide, it takes a lot of time and effort to remove the weeds.

We work with 100-150 part-timers every year.

Also, we are sticking to the natural dyring process that becomes the characteristic of this bean.

The general beans that usually being distributed are those that have been heated and dried by the machines.

At the farm, we are utilizing the cold north wind blowing through the Tokachi Plain to dry and complete the beans.

Currently, there are a very few numbers of traditional soybean farmers that do the natural drying.

[Production Process] Mid May～Early June = Seeding→Early June～Mid August = Seasonal Weed Control→Early October = Harvesting→Natural Drying.）

For the details of Natto Starter Spores, please click here >> 「Kawashimaya Natto Starter Spores 10g」