This ground natto is easy to eat, even for children and the elderly. It is made from coarsely ground soybeans that have been broken into slightly larger pieces. The coarsely ground soybeans create a little space between the grains, which makes the fermentation process more uniform, resulting in a ground natto with the flavor of soybeans and the taste of natto. For the sauce, we adjust the balance of kelp extract and soy sauce, and use "kelp dashi," which removes miscellaneous flavors and lets you taste the flavor of kelp.