6,50€ incl. VAT (5,91€ excl. VAT)
Make your own Natto with these spores, directly imported from Japan!
When you make Natto, make sure to use the smaller grained varieties of soybean. We have organic ones in our shop –> Soybeans for natto.
Sometimes, Japanese grocers also carry these beans. Alternatively you can try to make Natto with black eyed peas or split chickpeas.
Here is a short write-up of how to use these spores. If you prefer something more visual, YouTube has plenty of videos on the topic. Just search for “How to make Natto”.
- Mix all of your spores with 10 g of starch
- Soak your beans for 12h.
- Pressure steam your beans for 35 min (small variety) to 45 min (big variety). If you don’t have a pressure steamer, steam them normally for 1.5 h, until they can be easily squeezed between your fingers.
- For every kg of steamed beans, use 2 g of the spores/starch mixture. Dilute your starter in a little bit of water.
- Mix the hot steamed beans with the starter and transfer to a pyrex dish or something similar. Try to get the depth of the beans to around 2.3 cm. If you make it thicker, you risk overheating.
- Put plastic film or aluminum foil over your dish. Poke some holes into the film/foil.
- Keep your beans at 41°C for 20h.
- After 20h, your Natto should be ready.
Transfer your Natto to the fridge. It will keep for about 4 weeks.
One bag contains 0.5 g of spores. The label in the picture says 5 g, but we do not mix them with starch anymore.
Philipp Grabenhofer (verified owner) –
The spores worked like a charm.
Sebastian Binder (verified owner) –
jingqiu Ervasti (verified owner) –
It works quiet well.
Agnieszka Ziajka (verified owner) –
Adam Hlavatý (verified owner) –
Great Natto culture. Works like a charm.
Markus (verified owner) –
Sarah (verified owner) –
Lorenzo Giacomella (verified owner) –
Vasilis Zafranas (verified owner) –
Came in a week and happy to report I made a very nice batch of natto with store bought quality and maybe better. I tried making a second batch from the first and it didnt come out the same (trying to save the spores) so I reverted to the spores and I have a very nice batch again! Thank you for your product and delivery from a Natto lover from greece.
Inna Toropejeva (verified owner) –
AIKO (verified owner) –
Optimum neba neba. Tastes great!
Gatis Vītols (verified owner) –
jere Vihervaara (verified owner) –
Raisa (verified owner) –
Fast shipping, came with English instructions. Spores work well. I’m very happy with my order.
Sean Carmack (verified owner) –
First time making natto and it was a breeze. Spores we’re very active and it tastes delicious. Will definitely be ordering more
GIORGIO SADOTTI (verified owner) –
Sergej P (verified owner) –
Good result from the first try
claudia cavallucci (verified owner) –
Lion (verified owner) –
perfectly fine spores. Very happy with my first batch,
My second tastes nice, but didn’t develop the slimyness. What could this be? What influences the sliminess?
thanks for your rating!
I am not experienced enough with natto to help you troubleshoot, but this is a great video about natto making: https://www.youtube.com/watch?v=5Y3giTpXrh8
Maybe you can find the difference in how he makes natto and you made it.
Fabian (verified owner) –
The delivery was fast and the natto worked flawlessly! My first try was a success. There came a very good description coming with the spores. Also Viktor responded very fast and friendly to my (stupid) question!
Would and will buy again!
Ben A. (verified owner) –
The first time around I didn’t do a heat shock and the beans didn’t really ferment. The second time I provided a heat shock and it worked like a charm!
Sharon Roberts (verified owner) –
As always, great service and a great product. Instructions are always concise and clear too. I would recommend Natto as a first venture into playing with spores. I have a bread proofer with a wide range of temperatures and it worked perfectly to ferment the beans. It might be useful for you to know that it was a hot day and the temperature of my soy beans, whilst in the proofer, fluctuated between 33C and 47C. I was adjusting the temperature on my proofer. This was Viktor’s response to my question. Should I sterilise the flour? ‘With Natto it doesn’t matter much in my opinion. Sterilizing is important to kill off molds, but molds don’t have much leeway to grow when making Natto. It should definitely work out without sterilizing the flour first’. My batch turned out perfectly., even though I soaked the beans for 24 hours instead of 12. I gave my beans a good stir (it helps the threads to develop) before eating. It tasted just like a very good blue cheese, without the ammonia. Really delicious. The threads are fun too! I’m looking forward to trying all the various ways to eat this highly nutritious food. I can also recommend buying the small soy beans too from Fermentation Culture.
Ethan Oleson (verified owner) –
I had fun making my own natto! The spores worked exactly as they should, and the directions were a great help. Thanks!
Anja (verified owner) –
I actually made chickpea natto instead of soybeans and loved it! Turned out perfectly! Thanks!
William Christopher Wingfield (verified owner) –
High quality Natto spores which enable you to produce your own Natto. Once you have followed the instructions with how to cut with flour (which has been sterilized), the application of it is very simple.
Used In combination with the Natto soya beans sold on this site (smaller than the soya beans you may use to make your own soya milk/ tofu) , you will ens up with a fantastic tasting homemade Natto. Highly recommended!