Matière premièreIngrédients alimentaires

Mito Natto (Fermented Soybean)

水戸納豆 (水戸納豆)

Se renseigner sur Mito Natto (Fermented Soybean)

Pourquoi sourcer au Japon

Mito Tengu Natto is the recognised Japanese natto brand standard; Ibaraki has 30%+ of commercial natto production with established export cold-chain.

Spec clé

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.

Produit fini typique

Mito natto retail export, vitamin-K2 functional supplements, fermented-soybean B2B ingredient.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
100–500 packs (40-50g each); 10–50 kg bulk fermented
Délai typique
4–8 weeks (cold-chain critical)
Régions d'origine
Ibaraki (Mito, Shimotsuma), Hokkaido (large soybean supply)
Catégorie
Ingrédients alimentaires
Saison de récolte
Continuous fermentation; soybean September – November harvest
Statut réglementaire au Japon
Food product; Ibaraki regional brand; fermented-soybean product
Nom japonais
水戸納豆
Romaji
水戸納豆

À propos de cet ingrédient

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.

Statut réglementaire

JaponFood product; Ibaraki regional brand; fermented-soybean product
Union européenneFood import; soy-allergen labelling; live-microorganism import rules
États-UnisGRAS; FDA Prior Notice; soy-allergen labelling
ChineGACC food facility registration; soy-allergen

Fournisseurs japonais

← Retour à ingrédientsView in English
Se renseigner sur Mito Natto (Fermented Soybean)