Traditional · Fermented foods
Fermented Soybean Extract (Natto)
納豆エキス (Nattō ekisu)
Also known as: Natto Extract, Bacillus Subtilis Natto Ferment
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| 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.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Natto (traditional food)
- Nattokinase-based supplements
- Moisturizing cosmetic applications
Ingredient profile
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.
OEM applications
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. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Source soybeans harvested October – November; fermentation year-round
- Peak supply
- Continuous (fermentation is industrial)
- Off-season
- None
Source: 農林水産省 大豆統計. Domestic soybean coverage is <20%; imported (US / Brazil / Canada) covers majority. Fermentation step is year-round.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Frozen −20°C or refrigerated 4°C for natto; finished extract dry stored
- Conditions
- Powder / freeze-dried form for extract OEM use
- Shelf life
- 24 months sealed for spray-dried extract
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Ibaraki (Mito) — historic natto center and largest production prefecture nationally (approximately 25% national share with the most member firms (currently around 17) of any prefecture in 全国納豆協同組合連合会 — per Ibaraki Prefecture / 全国納豆協同組合連合会 data). Note: 水戸納豆 is treated as a generic name (普通名称) and is NOT 農林水産省 GI-registered.
- Import dependence
- Source soybean ~80% imported (US, Canada, Brazil); fermentation step is in Japan
農林水産省 大豆統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | Source soybean must be organic-certified |
| Non-GMO | Common | IP soy substrate critical |
| Halal | On-request | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Fermented Soybean Extract (Natto)?
- 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.
- What is the regulatory status of Fermented Soybean Extract (Natto) 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.
- What products typically use Fermented Soybean Extract (Natto)?
- Natto (traditional food) / Nattokinase-based supplements / Moisturizing cosmetic applications
- Where does Fermented Soybean Extract (Natto) come from?
- Fermented (Bacillus subtilis var. natto on cooked soybeans)
- What is the INCI / JSCI labeling name for Fermented Soybean Extract (Natto)?
- INCI: Bacillus / Soybean Ferment Extract / Natto Gum / JSCI: ダイズ発酵エキス / 納豆菌培養液
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Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is the regulatory status of nattokinase in Japan and global markets?
Nattokinase is widely sold as a dietary supplement; multiple Foods with Function Claims (FFC) notifications in Japan use nattokinase for blood-flow / blood-pressure related claims. Outside Japan, status varies — in the EU it is permitted as a food supplement but cannot carry approved health claims, and major markets such as Canada and Australia have specific approval pathways.
Sources · Last reviewed: 2026-04-26
- Consumer Affairs Agency — Foods with Function Claims database (nattokinase entries)
- Japan Nattokinase Association — Quality standards (Industry knowledge)
Q. What are FU (Fibrinolytic Units) and why do they matter for OEM specs?
Nattokinase activity is measured in Fibrinolytic Units (FU); the Japan Nattokinase Association's voluntary standard requires a minimum of 2,000 FU per daily serving for products carrying nattokinase positioning. OEM suppliers typically guarantee FU content on certificates of analysis.
Sources · Last reviewed: 2026-04-26
Q. What is poly-gamma-glutamic acid (PGA) and how does it relate to natto?
Poly-gamma-glutamic acid (PGA, also natto-mucin) is the sticky polymer produced by Bacillus subtilis natto during fermentation, and is widely used as a moisturizing cosmetic ingredient (often INCI: Polyglutamic Acid or Sodium Polyglutamate). It is positioned as a plant/microbial-fermentation alternative to hyaluronic acid.
Sources · Last reviewed: 2026-04-26
Q. Does nattokinase have known interactions buyers should warn against?
Nattokinase has potential interactions with anticoagulant/antiplatelet medications (e.g., warfarin) and product labels typically include a precaution to consult a doctor before use if taking such medications. Consumers on vitamin K-restricted regimens may also have concerns since natto is high in vitamin K2 (though purified nattokinase is typically vitamin K-reduced).
Sources · Last reviewed: 2026-04-26
Use cases
Nattokinase capsule/tablet (FFC-notified)
- Positioning
- Cardiovascular support / blood-flow daily supplement
- Typical usage level
- 2,000+ FU per daily dose (JNKA standard)
- Formulation notes
- Vitamin K-reduced grade for warfarin compatibility messaging; enteric coating common.
Polyglutamic acid moisturizing serum/essence
- Positioning
- HA-alternative moisturizer with Japanese fermentation story
- Typical usage level
- 0.1-2% in formula
- Formulation notes
- Forms breathable film on skin; pairs with HA for layered moisture claims.
Sources
- Industry knowledge — Japanese cosmetic formulation
Industry-knowledge claim — not yet pinned to a single primary source
Sheet mask with natto-derived polyglutamic acid
- Positioning
- Single-use moisture-treatment mask
- Typical usage level
- 0.1-1% PGA in essence
- Formulation notes
- Combined with HA, glycerin, fermented extracts.
Sources
- Industry knowledge — Japanese sheet mask formulation
Industry-knowledge claim — not yet pinned to a single primary source
Natto-extract supplement powder/granule (non-FFC)
- Positioning
- General wellness / digestive support
- Formulation notes
- Often blended with probiotics or fiber; stick or sachet packaging.
Sources
- Industry knowledge — Japanese supplement market
Industry-knowledge claim — not yet pinned to a single primary source
Search the academic literature
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) food classification standards — natto
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — natto and polyglutamic acid entries
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.