Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan

I was hesitant to use this because I had success making natto from premade frozen natto that I bought from the store and didn't want to take any chances making a bad batch. However, I ran out of frozen natto so I decided to try these spores that had been in the cabinet for a few months.The instructions are not in English, but can be easily found online.I used a similar process to what Emmymade on YouTube does. Of course using the spores instead of premade natto. It was a great success.To me, the natto smelled and tastes stronger than when using premade natto as a starter. The taste was great and the best natto have a tasted to date. I eat it with some jasmine rice an and sweet soy sauce.I will be using these natto spores from now on instead of using frozen natto as my starter.Quick Rundown of how I made my natto.1. Rinsed and soaked 2 cups of soybeans for about 24 Hours.2. Drained beans and cooked in insta pot for 25 minutes on the bean setting adding water to one inch above beans first. I let the unit depressurize on its own after the cook.3. Sterilized a strainer, glass bowl, small measuring cup, two larger spoons, tongs and thermometer with boiling water from tea kettle.4. Drained beans and let cool to at least 115º. Set aside about 3 tablespoons of this 'bean water' in the sterilized measuring cup5. Put cooked beans into glass bowl that can fit in insta pot. Added about 3 of the little spoons (about .3 grams total) of nattomato to beans and stirred in some of set aside water as needed. (Next time I will add the spores to this water first and then stir it in together.)There are some instructions that say you can only lay the beans three deep to have success, but mine were placed in a glass bowl that could fit inside the insta pot. The beans were several layers deep.6. Covered bowl with saran wrap and poked many. many holes in the top.7. Added about 1/4 cup of water to insta pot and placed steaming rack on the bottom (collapsed so bowl would fit)8. Used Yogurt setting on Normal. Let ferment for 18 hours. I did stir the natto at 9 hours. I don't know if that was necessary. If you do this make sure your spoon is sterilized.9. After fermentation put the beans in the fridge for 2 days and then put two portions in zip loc baggies for freezing while keeping out a several day supply in the fridge for daily consumption.

I’ve been using this Natto Starter Spores (product of Japan) for quite a few years. It makes the best Natto.

I use it every week, it's a good product, I made natto many times, still have a lot. i will buy it again after finishing it

Amazing product, it really does make Natto. I was skeptical at first that I can make this in my Ninja Foodi, but it really worked. You only need a very small amount at a time, this will last for a while. It's fresh, the taste is good (I think?- never actually had store-bought Natto, but I expect this is the real thing) and full of nutritious stuff. I'll buy this again.

I've been making natto for the past several years, mostly with store-bought natto.I really wanted to like this product, but no matter how many times I tried, my natto came out barely slimy, with strong ammonia smell. It does not taste anything like the natto I love.Every time, I adjusted one or more of the following:TemperatureCooking time of soybeans (soft to super soft, even to the point of breaking down into bits)The amount of soybeans/powder/moistureThis last time, I used probably five times more powder than actually called for. I saw absolutely no difference in the end product.I've heard that a strain of natto has been developed with no or little sliminess. I don't know if this is it. Natto made with this product starts to give off ammonia smell many hours earlier than when made with natto from a local store.I used more than half of the powder in the tiny plastic bottle, and I was never successful. I'm going back to the local store for frozen natto.

Easy to use and works everytime

It does work

How to make NATTO Points*Avoid getting germs*Sterilization method: Using boiling water What to prepare*Soybeans 500g*Container for dipping (about 2L)*Colander*Pressure cooker (For Steaming soybeans)*boiling water 10cc (boilingwater for 5min then cools the water)*spoon (Sterilized spoon)*container for making bacterial liquid (Sterilized container)*container for mix steaming soybeans and bacterial liquid. (Sterilized container)*Flat Tapper for fermentation (Sterilized container) *Cotton cloth bigger than flat tapper(Sterilized container)*Thermometer *Refrigerator For making 100g x10pack1. [Sorting soybeans] Remove damaged beans. Wash gently.2. [Soaking soybeans]Prepare a container about 500g raw soy beans and 1500cc water Soaking time isfrom 18hours to 20hours. (When raw soybeans are soaked, they will approximatelydouble in size.) (And when immersing, avoid places that are not exposed todirect sunlight or places that are hot and humid.)3. [Steaming soybeans]Transfer the soaked soybeans to a colander and lightly drain. Steam it in apressure cooker. The approximate time for steaming is just enough time to crushit when you lightly squeeze it between your thumb and little finger.4. [Making bacterial liquid] Please sterilize the container into which sterile water willbe transferred. Place a heaping spoonful (0.1g) of the powdered natto bacteriain a sterilized container, add approximately 10ml of sterile water, and stircreate a bacterial solution.5. [Bacterial inoculation] Transfer the steamedsoybeans to a sterilized container, immediately add natto bacteria, and stirwell with a sterilized spoon. (If you add the bacterial solution after thesoybean has cooled, it will fail.)6. [Arrangement] Pour the soybeans into thetapper using a sterilized spoon. As a guideline for plating, avoid stackingsoybean in more than 3 layers. (If you arrange the beans in multiple layers,even if the surface is natto, the inside will remain boiled.) Don’t returnfallen soybean to the container. After serving, place a sterilized cloth overthe container and close the lid. (If water droplets fall on the soybeans, thenatto bacteria will wash away from the soybeans.)7. [Fermentation] The chamber(heating device for fermenting natto is an electric hot pot, etc. It is goodidea to preheat the room to around 40 degrees Celsius to allow fermentation toproceed. The recommended temperature for fermentation is 40 degrees, andfermentation is carried out for 24hours in winter time, for 20hours summertime.8.[Aging and Completed] In order to stop the fermentation of nattobacteria and bring out the sweetness of natto, the natto is left to ripenovernight in the refrigerator. After ripening, it is completed. -