Disclaimer: Although many of the cultures from this site have a history rich in tradition and folk wisdom, they have not been evaluated by the F.D.A. Some statements made, or products sold through this web site, have not been evaluated by the F.D.A. They are not intended to diagnose, treat, cure, or prevent any disease. Please consult your health care professional or herbalist before using any products.
~ Natto Starter (aka Natto-Moto) is the spore starter culture to make traditional Japanese soybean natto at home! ~
Natto Spores (aka Natto-Moto) is the starter culture used with soybeans to make traditional Japanese natto-kin. You can make natto-kin (or natto for short) fresh at home. This powdered starter spore culture comes with complete Japanese instructions and a special measuring spoon. We have the English translation at our web site How to make Natto...Natto Kin Spores
The process is a little difficult, but not to hard once you have completed the process a few times. It starts by inoculating cooked soy beans with the natto spores. This incubates in a warm place in serving size container for 12 to 24 hours. Once inoculation is complete you now have made natto-kin. Freeze extra containers, pull, and thaw for use.
Click Here for detailed natto starter instructions.
Packet Contains: 3gr of spores for making approximately 30kg of fresh natto. The natto spores starter will last 6 months in the refrigerator or freezer; 3 to 4 weeks at room temperature.
Packaging may differ from photo, however, item is always fresh and direct from Japan.
Ingredients: Japanese natural natto starter spores (Bacillus subtilis natto).
* 3gr make about 30kg of finished natto
* Shelf-life under freezer refrigeration: 1 year
* Needs to be stored in freezer for viable spores.
Ships Fresh From Japan
and we keep only a small amount in stock!
Last Update 06/2017