Hamanatto is semi-dried natto that is made by making big grain soybeans grown in Aichi Prefecture into grains and then making miso. This is an unusual food product with a tradition that has been protected for 130 years. The uniqueness of this food, utilized in Japanese, Western, and Chinese cooking, varies according to the skill of the chef handling it. When eating boiled rice with strong green tea, there is nothing as exquisite as this natto.