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~ Natto Spores (aka Natto-Moto) are the starter culture used with soybeans to make traditional Japanese natto fresh at home. ~

Mitoku Traditional Natto Spores
Mitoku Traditional Natto Spores
Item# OC_natto_01
$12.99
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Product Description

Mitoku Traditional Natto Spores
Natto Spores (aka Natto-Moto) is the starter culture used with soybeans to make traditional Japanese natto. You can make nattomoto (or natto for short) fresh at home. This powdered starter culture comes with complete instructions and a special measuring spoon.

Ingredients: Japanese natural natto starter spores (powder) natto moto.

Contains: 0.1 oz (2.83 g) tube; sufficient to inoculate approximately 50 pounds of soybeans to make approximately 88 pounds of fresh natto. The natto spores will last 6 months in the refrigerator or freezer; 3 to 4 weeks at room temperature.

How to Make Natto Before Making Natto: ”Be sure the entire process, including all utensils, pots, cheese cloth, etc. are as sterile as possible. (Boil utensils for 5 minutes prior to using.) ”The jar of natto spores comes with a special small spoon; be sure to use the small spoon to measure the appropriate quantity for the recipe. ”The fermentation process requires the natto be kept at approximately 100‹F degrees for 22 to 24 hours. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators. ”Natto is quite odorous while fermenting, and you may want to isolate the natto during the fermentation time.

Ingredients and Supplies for Making Natto: ”2 pounds soybeans (about 4 cups) ”2 teaspoon water, boiled for 5 to 10 minutes to sterilize ”One spoonful (0.1 g.) Nattomoto Powder (use the special spoon that came with the Natto Spores) ”Cheesecloth or butter muslin ”Non-reactive pot (i.e., stainless steel, enameled, etc.) ”Large stainless steel spoon ”3-4 oven-proof glass containers with lids

Instructions for Making Natto: ”Wash the soybeans and soak for 9 to 12 hours (longer soaking time recommended during colder months). Be sure to use approximately 3 parts water and 1 part soybeans to allow for expansion. You will end up with 8 to 12 cups of beans. ”Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 9 hours. ”Drain the cooked beans and place in a sterilized pot. Dissolve one special spoonful of natto spores into 2 teaspoons of sterilized water. ”Immediately pour the natto spore solution over the beans while the beans are still warm. Stir the beans and water mixture together carefully using a sterilized spoon. Place a thin layer of beans in each of the 3 to 4 containers. If at any point during the process some beans are spilled on the counter, etc., discard the spilled beans as they can contaminate the other beans if added back in to the batch. ”Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven, dehydrator, or KOTATSU Japanese Warmer to 100‹F. ”Place the covered containers in the oven, dehydrator, or warmer and allow the natto to ferment for 22 to 24 hours being sure to keep the temperature steady at 100‹F. ”At the conclusion of the fermentation period, let the natto cool for a couple of hours, then remove the lid and the cloth, replace the lid, and store the containers in the refrigerator at least overnight. The Natto can be consumed as early as the next morning and are often served as a Japanese-style breakfast. Natto can also be aged in the refrigerator for 3-4 days. ”Smaller portions of finished natto can be stored in the freezer and thawed for later use.



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.

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