Natto Spore Starter, 10gr/300kg, Traditional Japanese Natto - Bacillus Subtilis Natto
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 too hard once you have completed the process a few times. It starts by inoculating cooked soybeans with the natto spores. This incubates in a warm place in serving size containers for 12 to 24 hours. Once the 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 10gr of spores for making approximately 300kg 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, the item is always fresh and direct from Japan.
Ingredients: Japanese natural natto starter spores (Bacillus subtilis natto), organic soybeans.
* 10gr make about 300kg of finished natto
* Shelf-life under freezer refrigeration: 1 year
* Needs to be stored in freezer for best viable spores.