Food · Fermented foods
Natto (Fermented Soybeans)
納豆 (Nattō)
Also known as: Nattō, Natto, Fermented soybeans, 納豆, Itohiki-natto, Mito Natto, Hikiwari natto
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| Category | Food |
|---|---|
| Japanese labeling name | 納豆 |
| Common Japanese notations | 納豆, なっとう, ナットウ, 糸引き納豆 |
| Origin | Fermented soybeans produced by Bacillus subtilis natto fermentation; principal volume producers Mizkan (Kindai Natto), Takano Foods (Okame Natto — the established market leader), Asahi-mato; principal regional production Ibaraki (Mito Natto heritage), Kumamoto, Hokkaido |
| Typical functions | Universal Japanese household food — natto-gohan (rice with natto), miso soup garnish, Functional positioning — nattokinase enzyme cardiovascular claims, Volume retail major category |
| Regulatory status in Japan | Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** Multiple FFC registrations exist for nattokinase functional positioning. |
Natto (納豆) is Japan's defining fermented soybean food, produced by Bacillus subtilis natto fermentation. Takano Foods (Okame Natto) is the volume retail leader. Mito (Ibaraki) is the heritage regional brand. Distinct from fermented-soybean-extract-natto (cosmetic ingredient) — this entry covers the food product.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Whole-bean natto retail (Okame, Kindai, etc.)
- Hikiwari natto (chopped soybean variant)
- Premium soybean varieties (Kuro-mame natto, large soybean)
- Mito Natto regional gift retail
What it is
Bacillus subtilis natto-fermented soybeans.
Typical uses in Japanese products
Universal household natto-gohan.
Miso soup garnish.
Functional positioning.
Mito regional gift retail.
For OEM: natto production OEM, regional gift retail.
Regulatory classification in Japan
Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** FFC registrations available for nattokinase.
Regulatory classification in other markets
| EU | Established global natto retail. Soy allergen mandatory. |
|---|---|
| USA | Established US natto retail. Soy allergen mandatory. |
| China | Established trade. |
| Korea | Korea has its own cheonggukjang fermented soybean tradition. |
Example products
Example finished products will be added after verification of producer and origin.
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.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- Editorial — Japan natto industry production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.