Gourmet Cultured Butter Substitute from Japan
Liquid-state cultured spread with over 45% butterfat and >10% milk solids, fermented for tangy flavor akin to European butters. HTS 2106.90.26.00 applies as a specialized butter substitute exceeding milk fat and solids criteria. Used in fine dining sauces and toppings.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Document culturing process and fat analysis to differentiate from plain dairy creams
• Use HS explanatory notes to justify classification during customs review
• Avoid retail packaging over 1kg to prevent bulk food prep reclassification