Natto spores

    (5 customer reviews)

    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”.

    1. Mix all of your spores with 10 g of starch
    2. Soak your beans for 12h.
    3. 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.
    4. For every kg of steamed beans, use 2 g of the spores/starch mixture. Dilute your starter in a little bit of water.
    5. 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.
    6. Put plastic film or aluminum foil over your dish. Poke some holes into the film/foil.
    7. Keep your beans at 41°C for 20h.
    8. 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.

    Weight0.5 g

    5 reviews for Natto spores

    1. 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!

    2. Anja (verified owner)

      I actually made chickpea natto instead of soybeans and loved it! Turned out perfectly! Thanks!

    3. 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!

    4. 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.

    5. 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!

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