A Traditional Japanese Folk House Café Serving Fermented Foods

Nagasawa Natto Shop

Tabiiro’s picks: signature dishes

A colorful table spread with an array of small dishes

The "Fermentation Tasting Set" with Six Natto Varieties and "Koji Natto"

The popular "Fermentation Tasting Set" brings together the café's best-known items in one meal. "Kyogi Natto," wrapped in pine bark (kyogi), comes in all six varieties, while the house-made "Koji Natto" combines rice koji from Awaji Island with carrots and salted kombu. Combining natto with koji enhances its savory flavor while mellowing natto's distinctive aroma, resulting in a smooth, approachable taste. It pairs well with rice and also works as a snack with drinks. Other fermented dishes include a salad with "Koji Natto," a soft-boiled egg, and kimchi, as well as doria.

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  Taste Select Soybeans from Across Japan Side by Side

  "Kyogi Natto" is made with distinctive soybean varieties selected by the owner from across Japan, with six types available for comparison. The most popular is the rare "Red Soybean," known for its rich savory flavor and sweetness. Other varieties include the aromatic "Hikariguro," which pairs especially well with wasabi, and gently sweet "Green Soybean," along with three other rare soybean varieties sold year-round. Limited-edition natto made with soybeans from Awaji Island is also available.

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  Traditionally Made "Kyogi Natto"

  The signature "Kyogi Natto" is made using a traditional method in which the natto is wrapped in pine bark (kyogi). The wrapping mellows its pungent aroma while bringing out the soybeans' natural fragrance and sweetness. Its plump texture and mild flavor make it approachable even for people who do not usually enjoy natto.

Popular pairings

A feast served on a single plate

"Fermentation Feast Plate"

This popular one-plate meal features colorful servings of house-made "Koji Natto," fresh vegetables, kimchi, and other dishes. Rice sits at the center of the plate, surrounded by salad and several small side dishes, with soup served alongside. Each item is served in its own dish, letting diners mix and match flavors at their own pace. The colorful assortment brings together several variations on "Koji Natto" in one meal. It is also a good introduction to fermented foods for first-timers and for those looking to add more fermented foods to their diet.

Must-try signature dish

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  "Koji Natto Doria" Made with Plenty of "Koji Natto"

  A mild doria combining melted cheese with house-made "Koji Natto." The mellow cheese softens natto's distinctive flavor and complements the rich, savory taste of "Koji Natto." Its approachable flavor makes it suitable for children and those who are not especially fond of natto, while still providing a satisfying meal.

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  Light, Mild-Flavored "Natto Pasta"

  A Japanese-style pasta made with chewy fresh pasta infused with dashi and prepared as a light peperoncino, paired with ingredients that complement "Koji Natto." The dish highlights the rich savory flavor of "Koji Natto" while remaining light and easy to enjoy. It is a good choice for natto lovers, fans of Japanese-style pasta, and those interested in a distinctive dish made with house-made natto.

Restaurant highlights

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  A hands-on natto-making experience at a specialty shop

  Hands-On Traditional Straw-Wrapped Natto Making

  A natto-making workshop covers the process from steaming the soybeans to packing them in straw and placing them in an insulated box. Making straw-wrapped natto, something rarely attempted at home, provides a hands-on introduction to traditional methods and the fermentation process. The natto takes about three days to finish, and waiting for the batch to be ready is part of the experience. The workshop costs ¥3,300 and requires reservations at least three days in advance.

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  A natto assortment ideal for gifting

  Fermented Food Gifts to Suit Different Tastes

  This fermented-food gift allows house-made natto and "Koji Natto" to be selected according to the recipient's preferences. Items can be freely combined in-store for a range of occasions, including summer and year-end gifts and small presents. Along with the flavors of fermented foods, it conveys thought for the recipient's well-being and is well received as a special gift.

Interior

A historic traditional house filled with warmth

A relaxing meal with your beloved dog

Housed in a traditional Japanese home dating back approximately 150 years, the restaurant offers a calm, welcoming atmosphere, with thick wooden beams and the warmth of natural wood. Whether dining alone or with family and friends, guests can take their time enjoying fermented dishes. Dogs are also welcome, and visiting pets are offered a sample of "Hidenmame Natto" (fermented soybeans). The beans in "Hidenmame Natto" are soft and, when mashed, are less likely to fall out of a dog's mouth, making them a good choice for a snack. The restaurant is also a popular place to stop for a break with a dog after a visit to the dog park.

From the Tabiiro Editorial Team

A café run by a family who moved to Awaji Island, together with the adjacent lodging facility "DOGGYWOOD." Their dedication to both the café and the lodging reflects a strong attachment to the area. Shops specializing in natto are unusual, with only a small number found in the Kansai region. Their commitment to natto and to sharing its appeal also leaves a strong impression, making the café a worthwhile stop during a visit to Awaji Island.