Mito Natto (Fermented Soybean)
水戸納豆 (水戸納豆)
Por qué hacer sourcing en Japón
Mito Tengu Natto is the recognised Japanese natto brand standard; Ibaraki has 30%+ of commercial natto production with established export cold-chain.
Spec clave
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.
Producto final típico
Mito natto retail export, vitamin-K2 functional supplements, fermented-soybean B2B ingredient.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 100–500 packs (40-50g each); 10–50 kg bulk fermented
- Plazo típico
- 4–8 weeks (cold-chain critical)
- Regiones de origen
- Ibaraki (Mito, Shimotsuma), Hokkaido (large soybean supply)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Continuous fermentation; soybean September – November harvest
- Estado regulatorio en Japón
- Food product; Ibaraki regional brand; fermented-soybean product
- Nombre japonés
- 水戸納豆
- Romaji
- 水戸納豆
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; Ibaraki regional brand; fermented-soybean product |
|---|---|
| Unión Europea | Food import; soy-allergen labelling; live-microorganism import rules |
| Estados Unidos | GRAS; FDA Prior Notice; soy-allergen labelling |
| China | GACC food facility registration; soy-allergen |