What it takes to call yourself a natto.
In the Codex Alimentarius Commission Asian Regional Standard, natto is classified as a “fermented soybean bacterial product” and is defined as follows to distinguish it from other traditional Asian fermented soybean products.
Soybeans (including split soybeans. The same applies hereafter.) are soaked in water or weakly salted water, steamed, and fermented by Bacillus subtilis var. natto. to produce viscous soybeans (without adding any optional ingredients thereafter*)”.
*“No addition of any ingredients after fermentation” means “no addition of salt or other additives after fermentation for the purpose of flavoring or preservation”.
In addition to the above, the unique viscosity of natto (the fine thread-like substance that appears when the natto is lifted with chopsticks) is defined as “the visible thread-like element should appear when the natto is lifted.
Soybeans (including split soybeans. The same applies hereafter.) are soaked in water or weakly salted water, steamed, and fermented by Bacillus subtilis var. natto. to produce viscous soybeans (without adding any optional ingredients thereafter*)”.
*“No addition of any ingredients after fermentation” means “no addition of salt or other additives after fermentation for the purpose of flavoring or preservation”.
In addition to the above, the unique viscosity of natto (the fine thread-like substance that appears when the natto is lifted with chopsticks) is defined as “the visible thread-like element should appear when the natto is lifted.
For more information: 【What is it? Codex Alimentarius Asia Standard】
