Why source from Japan
Mito Tengu Natto is the recognised Japanese natto brand standard; Ibaraki has 30%+ of commercial natto production with established export cold-chain.
Key spec
Vitamin K2 (MK-7) 1,000-1,500 µg/100g (highest of any common food); polyglutamate (neba) elevated; live Bacillus subtilis natto count typical 10^9 CFU/g.
Typical end-product
Mito natto retail export, vitamin-K2 functional supplements, fermented-soybean B2B ingredient.
At a glance
- Suppliers listed
- 2 suppliers
- Typical MOQ
- 100–500 packs (40-50g each); 10–50 kg bulk fermented
- Typical lead time
- 4–8 weeks (cold-chain critical)
- Regions of origin
- Ibaraki (Mito, Shimotsuma), Hokkaido (large soybean supply)
- Category
- Food ingredients
- Harvest season
- Continuous fermentation; soybean September – November harvest
- Japan regulatory status
- Food product; Ibaraki regional brand; fermented-soybean product
- Japanese name
- 水戸納豆
- Romaji
- 水戸納豆
About this ingredient
Mito (Ibaraki Prefecture) is the historic centre of Japan's natto industry — the Ibaraki-Shimotsuma district produces ~30% of Japan's commercial natto by volume. Distinguished from existing 'nattokinase' entry: this entry is the whole-bean fermented natto food product, including the bean, mucus (neba), and live Bacillus subtilis natto bacteria. Increasingly exported to North American and European retail under both consumer-natto and B2B fermented-soybean ingredient channels.
Regulatory status
| Japan | Food product; Ibaraki regional brand; fermented-soybean product |
|---|---|
| EU | Food import; soy-allergen labelling; live-microorganism import rules |
| United States | GRAS; FDA Prior Notice; soy-allergen labelling |
| China | GACC food facility registration; soy-allergen |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Mito Natto (Fermented Soybean) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
Easier China regulatory path
Mito Natto (Fermented Soybean) faces a more restrictive regulatory pathway in China. These alternatives have a simpler status in that market:
Shiro-Koji (White Koji Mold)
白麹
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
Simpler in China· shares 4 categories
Yuba (Tofu Skin)
湯葉
Protein ~25% wet (50%+ dry); fat 13-18%; isoflavone elevated; gluten-free.
Simpler in China· shares 4 categories
Daikon (Japanese Radish)
大根
Vitamin C 12-15 mg/100g; isothiocyanate-derived diastase / amylase enzymes; protein 0.5-0.8%.
Simpler in China· shares 4 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Takano Foods Co., Ltd.
タカノフーズ株式会社
Omitama, IbarakiMito Tengu Natto premium retail brand
Marukome Co., Ltd.
マルコメ株式会社
NaganoEst. 1854English supportExport experienceISO 22000 (2008)Industrial-scale natto production
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Last updated: 2026-05-05