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 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.

Easy to use and works everytime

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.

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

After cooking in an Instant Pot for 40 minutes, I transferred the beans to sterilized Pyrex cake pans and spread them to 1" thick. I put one of those tiny spoonfuls of spoors into two tbs of the liquid from the cook, and distributed it over the beans and stirred well. Those were covered with cling wrap, which I punched holes in with a toothpick. Placed them into an incubator set to 100ºF and left for 24 hours.The results were acceptable. The strands didn't seem as strong as they should be, like it might have needed even more incubation. The flavor was mild but good.This was my first attempt using the spoors. I think the actual Natto does a better job of inoculation, but it can be hard to find, and this will get the job done.

1. Natto starter is best stored in the refrigerator or freezer to prevent it from becoming inactive or losing its ability to ferment soybeans according to culturesforhealth.2. Use "sterile technique" -- research this if you have to.3. Spores can survive high temperatures and require a 'heat shock' to activate so inoculate your beans when they reach at least 176 degrees F 80C -- or put spores in the HOT water first. Use a no contact IR thermometer.4. Use small natto soybeans or even lentils as the B. subtilis can't penetrate larger beans as well.