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

It works💯💯💯

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 made my first homemade chickpea natto with my counter top toaster oven. I followed the instruction and the natto starter spores worked fine. Rinse the dry chickpea.Soak overnight for 12 hours. Boil in a pot until tender, about 2 1/2 hours. Pour into a glass bowl/pan and evenly spread on the glass container. I set my toaster oven at 100F which I gauged with a cooking thermometer before I started cooking the beans. Put aplaster wrap on the beans and poked many holes. Then, wrap the glass container with plaster wrap. Put in the toaster oven for 24 hours. I set it on BAKE and STAY ON. Voila! I saw the stringy threads of natto. I accept the taste which is not so strong as the soy natto. This little bottle of Natto spore will last for a long time as said it can make about 30Kg if natto.

It did not work . Natto just sticky but not good. I bought another brand it work much better and less price.

So easy! I used my instapot. Cooked my soybeans, let them cool a bit. I drained MOST, but not quite all of the liquid, and added the product, (about three tiny spoons for a very full pot), and stirred completely. I covered the beans tightly with Saran wrap to keep them moist (and replaced the lid), and set my pot to the yogurt setting for 24 hours. When the time was up, I had PERFECT stringy, nutty, earthy smelling NATTO! There's plenty of inoculent for many more batches too! Better quality than any I've had since living in Hawaii as a kid! Will def purchase again!

I just made my second batch of natto. Homemade is much milder in taste and smell than what I grew up with, and much more palatable for many people. It is easy enough to make, not much more trouble than making beans from scratch if you use a machine (I use LynTorin yogurt maker). However, directions from various sources can be misleading. Make sure you have a thermometer for consistent results. Cool the beans to about 120 degrees F, then add the starter. It took about 2 hours to boil or steam the soaked beans. Using a rice cooker was easier than boiling. For a little less than 2 cups of dried beans (what fits in my maker, and is about 3 1/2 cups cooked), I used 1 small spoon (included) of starter, but it is probably too much. This container of nattomoto will make quite a few batches of this size. For small households, it is a good amount since you have to eat it within a couple of weeks to maintain peak nutritive value. So I wish the measurement spoon was even smaller, or included another size in the box.

My natto look like this as in this image. Gittery white spots on the top layer. It forms strings when I stir it but it's more gue. beans are breaking down too and forms creamy sludge. It has mild ammonia smell and tastes like boiled soy bean. I checked online videos and images that show more smooth white coating on the beans. Mine shows small round patches like bacteria colonies on the bean. Doesn't look like any presentable natto. I think I over boiled the beans, left more than adequate moisture or water, and used a little bit more spores. But I fermented it for 24 hours as recommended. Not sure should I discard this batch and try again. Everyone online tells you how to make but nobody tells how not to make. I think I made it the way how it should not be made.