Traditional · Fermented foods
Fermented Soybean Extract (Natto)
納豆エキス (Nattō ekisu)
Also known as: Natto Extract, Bacillus Subtilis Natto Ferment
At a glance
| Category | Traditional |
|---|---|
| INCI name | Bacillus / Soybean Ferment Extract / Natto Gum |
| Japanese labeling name | ダイズ発酵エキス / 納豆菌培養液 |
| Common Japanese notations | 納豆エキス, 納豆菌発酵エキス |
| Origin | Fermented (Bacillus subtilis var. natto on cooked soybeans) |
| Typical functions | Food ingredient (primary use), Skin conditioning, Moisturizing (via polyglutamic acid content) |
| Regulatory status in Japan | Natto is a traditional food regulated under the Food Sanitation Act. Cosmetic ferment extracts and isolated components (nattokinase, polyglutamic acid) have separate supply chains. |
Natto — fermented soybeans with their characteristic sticky thread — is made by fermenting cooked soybeans with Bacillus subtilis var. natto. The product is a distinctive staple of the Japanese breakfast, particularly in eastern Japan. In supplements and cosmetics, specific components isolated from natto fermentation (nattokinase, polyglutamic acid) are increasingly used in their own right.
Classification
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Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Natto (traditional food)
- Nattokinase-based supplements
- Moisturizing cosmetic applications
What it is
Natto is produced by steaming soybeans, inoculating with Bacillus subtilis var. natto spores, and fermenting at elevated temperature and humidity for approximately 18 to 24 hours. The fermentation produces the characteristic natto-gum (polyglutamic acid plus other polymers), along with the enzyme nattokinase.
Cosmetic and supplement grade preparations isolate specific components. Polyglutamic acid (γ-PGA) is supplied as a moisturizing cosmetic ingredient; nattokinase is supplied for cardiovascular-positioning supplements.
Typical uses in Japanese products
In food, natto is served with rice in traditional Japanese breakfast and used in various dishes.
In cosmetics, natto-derived polyglutamic acid is used in moisturizers, essences, and sheet masks, often positioned as a natural alternative to hyaluronic acid. In supplements, nattokinase is marketed under the Foods with Function Claims system for cardiovascular-related claims where specific notifications exist.
Regulatory classification in Japan
Natto as a food is regulated under the Food Sanitation Act.
Polyglutamic acid from natto fermentation is listed in the JSCI Japanese Cosmetic Ingredient Codex and permitted as a cosmetic ingredient.
Nattokinase in supplement applications is governed by the Foods with Function Claims system when specific notifications have been submitted to and accepted by the Consumer Affairs Agency.
Regulatory classification in other markets
| EU | Polyglutamic acid is listed in CosIng. Nattokinase use in food/supplements is subject to Novel Food regulation where applicable. |
|---|---|
| USA | Polyglutamic acid is used in cosmetic products. Nattokinase is sold as a dietary supplement ingredient. |
| China | Verify cosmetic preparations against IECIC; supplement ingredient uses against the relevant authority listings. |
| Korea | Permitted in cosmetics and supplements under the relevant frameworks. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified.
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Related ingredients
References
- MAFF food classification standards — natto
- JSCI labeling name directory — natto and polyglutamic acid entries
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.