为何选择日本供应
Mito Tengu Natto is the recognised Japanese natto brand standard; Ibaraki has 30%+ of commercial natto production with established export cold-chain.
核心规格
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.
典型成品
Mito natto retail export, vitamin-K2 functional supplements, fermented-soybean B2B ingredient.
At a glance
- 已收录供应商
- 2 家供应商
- 常规 MOQ
- 100–500 packs (40-50g each); 10–50 kg bulk fermented
- 常规交货周期
- 4–8 weeks (cold-chain critical)
- 原产地
- Ibaraki (Mito, Shimotsuma), Hokkaido (large soybean supply)
- 分类
- 食品原料
- 采收季节
- Continuous fermentation; soybean September – November harvest
- 日本监管状态
- Food product; Ibaraki regional brand; fermented-soybean product
- 日文名称
- 水戸納豆
- 罗马字
- 水戸納豆
关于本原料
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.
监管状态
| 日本 | Food product; Ibaraki regional brand; fermented-soybean product |
|---|---|
| 欧盟 | Food import; soy-allergen labelling; live-microorganism import rules |
| 美国 | GRAS; FDA Prior Notice; soy-allergen labelling |
| 中国 | GACC food facility registration; soy-allergen |