Fermented butter for bread: every ingredient on the label
よつ葉乳業 パンにおいしい発酵バター
A cup of whipped fermented butter from Yotsuba Milk Products. The only ingredients are raw milk from Hokkaido and salt, and there are no food additives.
Checking the ingredient list against the additives you flagged.
Choose additives to flag →The label on the back
| 種類別Type | バター |
|---|---|
| 原材料名Ingredient list | 、 |
| 内容量Net contents | 100g |
| 賞味期限Best-before date | 底面に記載 |
| 保存方法Storage | 要冷蔵（10℃以下） |
| 製造者Manufacturer | よつ葉乳業株式会社 十勝主管工場 北海道河東郡音更町新通20丁目3番地 |
| Energy エネルギー | 741kcal |
| Protein たんぱく質 | 0.9g |
| Fat 脂質 | 81.6g |
| Carbohydrates 炭水化物 | 0.8g |
| Salt equivalent 食塩相当量 | 1.04g |
Copied from the package as of the date checked. The label is shown in Japanese as printed; tap an ingredient to see its English name and role. The links in the table below lead to our Ingredients A–Z and food additive database. The lid says “北海道産生乳使用” (made with raw milk from Hokkaido) and “HOKKAIDO YOTSUBA FERMENTED BUTTER 100%”. According to the official product description, it is fermented butter that has been whipped to incorporate air. The official shelf life is 180 days (not counting the manufacturing date), and the allergen is milk ingredients (out of 28 items). The note section on the right side of the label could not be read in the photo.
Ingredients, one by one
| On the label | Type | Role | Notes |
|---|---|---|---|
| 生乳（北海道産）raw milk | Ingredient | Main ingredient | Milk as it comes from the cow. Ingredients are listed in order of weight, so raw milk is the largest one. In Yotsuba's Q&A, fermented butter is explained as butter made by adding lactic acid bacteria to cream or butter, and this product is also said to have lactic acid bacteria added. Lactic acid bacteria are not written in the ingredient list on the label. |
| 食塩salt | Ingredient | Saltiness | Salt equivalent is 1.04 g per 100 g (official, estimated value). |
Next to a typical product
生乳（北海道産）、食塩
生乳（北海道産）、食塩
This is the ingredient list from the Megmilk Snow Brand official page (checked 2026-09-30). The ingredient list is exactly the same. The difference is in how it is made: this product is fermented butter, made by adding lactic acid bacteria, that has been whipped (according to Yotsuba), but this does not show in the ingredient list. Salt equivalent is 1.4 g per 100 g for Yukijirushi Hokkaido Butter and 1.04 g for this product (both official).
Good points and concerns
+Good points
- Only 2 ingredients, raw milk (from Hokkaido) and salt; 0 food additives
- Fermented butter made with lactic acid bacteria added (Yotsuba's Q&A)
- Whipped to incorporate air, and sold in a cup (official product description)
−Concerns
- ¥396 for 100 g (official online shop, shipping not included)
- Must be kept refrigerated (10°C or below)
- The ingredient list alone cannot tell you whether it is fermented butter (see the comparison below)
Related articles
Sources
- Fermented butter for bread | Yotsuba Milk Products (よつ葉乳業)
- Yotsuba fermented butter for bread (100 g) | Yotsuba Milk Products (よつ葉乳業) online shop
- What is the difference between “Yotsuba Butter for Bread” and “Fermented Butter for Bread”? | Yotsuba Q&A
- Yukijirushi Hokkaido Butter | Megmilk Snow Brand (雪印メグミルク)
- Label on the back of the package (checked 2026-09-30)
This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.