Talk:Natto

Vitamin K (phylloquinone) content

The usda tells me that 100g natto contains 23µg Vitamin K. In the article here a value of 'approximately 870 micrograms' without source is stated.

A search in http://ndb.nal.usda.gov/ndb/foods/list links to the detail page: http://ndb.nal.usda.gov/ndb/foods/show/4804

Well ... , clicking on 'Statistical report' one finds that this value is derived from another food (Miso) which value is also derived from ..., etc. one ends at '16108, Soybeans, mature seeds, raw'. The VitK difference between raw Soybeans and Natto seems just the difference between dry and soaked beans. So the change by bacterial fermentation may be ignored.

Anyone has more, better values? --Peter Büttner (talk) 14:12, 26 February 2012 (UTC)

This university study gives 20 μg/pack for K1 and 380 μg/pack for K2.(both links report on the same study)

https://www.med.kindai.ac.jp/life/files/h23/2012022301_iki.pdf

https://pubmed.ncbi.nlm.nih.gov/21394493/ 210.133.204.12 (talk) 06:27, 10 June 2025 (UTC)

misleading survey results

The 2009 survey results are very misleading. The survey was done with 3,827 respondents, out of Japan's 2009 population of 128 million (bizarrely presented as "127,510 thousand"). That percentage is too insignificant to state "70% of Japanese people find the taste pleasant". Perhaps "70% of the 3,827 respondents find the taste pleasant" would work... https://web.archive.org/web/20121121050051/http://www.research.nttnavi.co.jp/304z/903natto01.html https://www.stat.go.jp/english/data/jinsui/2009np/index.html 210.133.204.12 (talk) 06:34, 10 June 2025 (UTC)

Suggested addition: powdered natto product by sonomono Inc.

I would like to propose adding the following sentence to the article, possibly under a new section titled "Commercial forms and products":

Some Japanese manufacturers, including sonomono Inc., offer powdered natto products such as natto powder and natto powder capsules containing spores of Bacillus subtilis, which provide added convenience and shelf‐stable storage.

I believe this is a notable commercial development in how natto is consumed and preserved. Please let me know if improvements are needed before inclusion. 240B:C020:4E5:5DFD:F86A:F5EC:11E6:51CA (talk) 07:08, 23 June 2025 (UTC)

References

Follow-up to recent move request

I see this article has been recently moved from Nattō to Natto – I do concur that Natto is the predominant English spelling. Should the romanization also be changed throughout the article, or should we keep it as-is? I believe the MOS seems to suggest we change all occurrences to "Natto", although perhaps we should mention the correct romanization somewhere. Pinging @PatricKiwi. Kognise (talk) 19:59, 30 July 2026 (UTC)

Okay, I'm going to be bold and make this change. I believe it is most correct to use "Natto" across Wikipedia, because this is the predominant spelling. I will include the romanization in the parenthetical as with Kyoto. Kognise (talk) 18:02, 2 August 2026 (UTC)