Natto Spore Starter, 3gr makes 30kg, Traditional Japanese Natto - Bacillus Subtilis Natto
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 best viable spores.