Dahi Indian Curd from Japan

Plain Indian curd made by natural fermentation of boiled milk with ambient bacteria. Classified under HTS 0403.90.90.00 as curdled milk under Note 10 provisions. Homemade-style product using traditional deshi culture methods.

Duty Rate — Japan → United States

20%

Rate breakdown

9903.05.480%Section 301 (forced labor) — Japan (col1 rate ≥ 12.5 percent): MFN >= 12.5% → no additional duty

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Import Tips

• Describe ambient culture fermentation process; ensure no post-fermentation heating destroying live cultures; quota tracking essential