Daitokuji natto (大徳寺納豆)
The manufacturing method used is to ferment koji mold and mature it once it has dried. It is believed that when it was first introduced into Japan from China, it was called 'shi' and used as a seasoning.
Since the Muromachi period, it has been called 'Kuki' in order to differentiate it from hikiwari natto. It has also been called 'tera natto' (temple natto) because it was introduced by monks who went over to China. According to Daitoku-ji Temple, it is said to have been introduced by Sojun IKKYU. Other shiokara natto include 'Tenryuji natto (natto made in Tenryu-ji Temple), 'Ikkyuji natto' (natto made in Ikkyu-ji Temple) and 'Hama-natto' (natto made in Hamamatsu City).