There is also a type of natto called shiokara natto (tera natto), which is made by fermenting soybeans with Aspergillus oryzae, and drying it and then letting mature.
その他にも麹菌を発酵させた後乾燥させてから熟成した塩辛納豆（寺納豆）と呼ばれる納豆がある。