You have no items in your shopping cart.
Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
Product Review (submitted on December 24, 2013):
Investing in a pressure cooker makes the process of making natto so much quicker and easier. I place the soybeans on a steamer basket over water and cook them under pressure for about a half hour. I've never had a batch go bad using Mitoku spores and organically grown soybeans. Mine are incubated in a covered glass container wrapped in a towel on top of a heating pad turned on low placed inside a recycled styrofoam cooler.
© 2016 Cultures for Health. All rights reserved.