Mito Natto (Fermented Soybean)
水戸納豆 (水戸納豆)
Por que sourcing do Japão
Mito Tengu Natto is the recognised Japanese natto brand standard; Ibaraki has 30%+ of commercial natto production with established export cold-chain.
Spec principal
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.
Produto final típico
Mito natto retail export, vitamin-K2 functional supplements, fermented-soybean B2B ingredient.
At a glance
- Fornecedores listados
- 1 fornecedor
- MOQ típico
- 100–500 packs (40-50g each); 10–50 kg bulk fermented
- Prazo típico
- 4–8 weeks (cold-chain critical)
- Regiões de origem
- Ibaraki (Mito, Shimotsuma), Hokkaido (large soybean supply)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Continuous fermentation; soybean September – November harvest
- Status regulatório no Japão
- Food product; Ibaraki regional brand; fermented-soybean product
- Nome japonês
- 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.
Status regulatório
| Japão | Food product; Ibaraki regional brand; fermented-soybean product |
|---|---|
| União Europeia | 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 |