Natto Fermented Soybeans from Japan
Natto is whole soybeans fermented with Bacillus subtilis, sticky and pungent, eaten as a Japanese breakfast food. It is included in HTS 2008.99.91.10 as a similar fermented bean product like miso. This subheading accommodates various preserved soy ferments.
Duty Rate — Japan → United States
6%
Rate breakdown
9903.03.030%Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Import Tips
• Include strain certification for the fermenting bacteria to meet biotech import rules
• Refrigerate shipments to preserve live cultures without spoilage claims
• Warn of strong odor on manifests to prepare customs for sensory inspection