Mitoku Traditional Natto Spores

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$12.99

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Natto spores (natto-moto) are the starter culture used with soybeans to make traditional Japanese natto fresh at home. This powdered starter culture comes complete with a special measuring spoon.

Click here for instructions for making natto with this starter culture.

Ingredients: Japanese natural powdered natto starter spores (bacillus subtilis natto).

Contains: 0.1 oz (2.83 g) tube; sufficient to inoculate approximately 50 pounds of soybeans to make approximately 88 pounds of fresh natto. The natto spores will last 6 months in the refrigerator or freezer; 3 to 4 weeks at room temperature.

 


 

       

 

Why I Love This Product

This culture makes a great natto, and the directions are easy to follow. The natto starter is such a great value because one small vial will make a lot of natto! That means lots of delicious breakfasts without all the additives of commercial natto. I have enjoyed experimenting with alternative beans as well. So far my favorite is black bean natto on tacos. Yum!

Sarah, Customer Support Representative

 

 



Questions on Mitoku Traditional Natto Spores

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  • From d wayne at 12/21/11 4:59 PM
    • I notice this tube will make 88 pounds of natto... I really only want to make about a pound at a time... how do I do that with this starter? Will I be able to use just a part of it and will the rest remain good until I use more? What is the shelf life? Is there a conversion chart? I.E. use X amount of starter for X amount of beans?

      Thank you so much!
    • The instructions that come with the Natto (or that our on our site) make two pound batches at a time . The rest of the powder can be saved for future batches. The recipe can be found here: http://www.culturesforhealth.com/how-to-make-natto
      This will also answer your questions about how many beans to use versus powder.
    • Do you find this question helpful?  Yes   No
  • From d wayne at 12/22/11 11:06 PM
    • "The rest of the powder can be saved for future batches."

      And can you tell me please what the shelf life is of the natto culture? (not opened and opened)? thanks!

    • The culture is good for about six months, either unopened or opened and re-sealed.
    • Do you find this question helpful?  Yes   No
  • From jack osmer at 3/8/12 8:25 AM
    • Excellent information!
      In what form do these spores come? powder, paste, liquid?
      Is this Bacillus Subtilis?
      How much does this product weigh?
      Thank you so much for your answer.


      Jack
    • The Natto spores are a powder and weighs .1 oz. Natto spores are b. subtilis.
    • Do you find this question helpful?  Yes   No
  • From Traci at 3/10/12 6:26 PM
    • Once you make a batch of natto can you save some to use as starter?
    • Although it can be done, you are encouraged to use new starter for each batch which would eliminate the chance of contamination.

    • Do you find this question helpful?  Yes   No
  • From Traci at 3/26/12 3:04 PM
    • After you make natto you keep the extra in the freezer,can you heat it in the microwave without killing the natto bacteria?
    • There is not a way to control the temperature of a microwave. Heating to a high temperature and killing the culture is very likely and not recommended.
    • Do you find this question helpful?  Yes   No
  • From Michael at 5/9/12 11:31 PM
    • Is lid on glass container a sealed lid. If so what is cheesecloth for?
      I assume glass container is boiled to sterilize.
    • Yes, the lid is a sealed lid. The cheesecloth provides an extra seal under the lid. It is also then in place when you remove the lid so you can open up the beans to ventilation without fully exposing them​.

      Be sure the entire process, including all utensils, pots, cheese cloth, etc. are as sterile as possible. (Boil utensils for 5 minutes prior to using.)
    • Do you find this question helpful?  Yes   No
  • From amanda at 8/8/12 10:30 PM
    • Is there any way for you to divide the starter into smaller units? That would be so helpful.
    • We don't currently have any plans for smaller packaging, the tube is resealable, you can store it or share with a lucky friend :)
    • Do you find this question helpful?  Yes   No
  • From Debbie at 8/23/12 12:20 AM
    • After making natto, do you keep it in the refrigerator and when would it go bad if it does? In other words how do you store it until consuming.
      Thanks.
    • Everyone seems to have a different opinion on the issue so we will go with the more conservative answer. Store it in the fridge and consume within one week. Natto can be stored in the freezer for a few months, thaw it in the fridge and consume within a week.
    • Do you find this question helpful?  Yes   No
  • From taylor at 11/1/12 5:15 AM
    • is the natto starter with non GMO soybeans and where do you find non GMO soybeans to make natto???
    • The Natto starter contains spores (fungus) only. We don't have a source for non-GMO soybeans but you might want to check with your local Farmers Market.
    • Do you find this question helpful?  Yes   No
  • From eternatie950 at 11/3/12 1:47 AM
    • Can natto spores be stored in the freezer, so that they keep longer? Or will they die?
    • Yes, you can store these spores in the freezer.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Works great! Quantities to make are huge! Review by Phickle
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I've been very happy with the several batches of natto I've made with this product. The only downside is that it's pure spore, which means you have to mix a very tiny amount of product very throughly into a very large amount of beans. (0.1 grams spore to 1 kilo beans (before cooking)).

Luckily, a hilariously small spoon is included with the spore for measuring. My kitchen scale doesn't get down to 0.1 grams.

I will definitely be buying this again. (Posted on April 3, 2014)
Excellent product. How you make the natto is the key to success. Review by Soil Sommelier
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This worked GREAT. I put the beans in 16 oz. jars in a pressure cooker & let the steam provide all the moisture, cooking them for 30 minutes. Salting them with whole seasalt didn't seem to affect the natto cultivation at all & helps the flavor. Placing the beans directly in the pressure cooker means you're going to lose starch in the water that is left over. By placing them in jars there is no water lost & no need to rinse them after cooking, leaving the starch in tact for the natto bacillus to feed on. Thanks for making this available! (Posted on March 17, 2014)
Great service Review by Amrit
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This site is very reliable and prompt with orders. Thanks so much. I will advise my patients to frequent your site.

Amrit Willis RN (Posted on March 10, 2014)
Easy to make natto! Review by Nutto
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These natto spores come with clear instructions.
Natto is a miracle food, but making it isn't rocket science.
Thanks Mitoku! (Posted on March 5, 2014)
Good Review by Dawang
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It worked very well! (Posted on March 4, 2014)
excellent Review by john
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I have a lot of fermentation experience (beer, wine, vinegar, cider, krauts, sourdough). Still I was amazed that the first time I got a natto production as good as natto from the store. All I need now is a source of small soybeans. Great documentation and support, excellent product. (Posted on February 14, 2014)
Night and Day Superior to Store Bought Natto Review by Fullas21
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I've been practicing home natto making for the past year. I've done all the ghetto internet methods, using store bought packets for starter and refining and perfecting all of the "technical" aspects of making natto. It is an extremely simple food in terms of ingredients, but it is uniquely Japanese in that it is also quite difficult to get it correctly.

This natto spore package was the final missing piece from my puzzle. I followed the directions carefully, although I used two spoons of starter instead of one, and my natto came out unbelievably sticky, delicious, and savory. There is absolutely no substitute to this, except for maybe other purpose made starter spores which I would now like to try and would love for this site to carry.

Unlike one of the other reviewers, I used large, full sized soybeans that I cooked in a pressure cooker and had them super mushy soft. They tightened up to the correct texture and properly fermented all the way through once the entire process was completed (a 48-50 hr affair).

$12.99 is expensive at first, put considering the yield of natto and the quality, it's a steal. It's like eating a McRib sandwich your whole life and then finally trying lovingly made, hickory smoked spare ribs by an expert smoker. I feel cheated for eating the "sanitized", milder flavor of store bought junk. Toss the styrofoam, prepackaged natto garbage away. There is no going back from this. (Posted on January 17, 2014)
Worked as advertised; prompt delivery Review by Mike
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The product was as advertised; it successfully made natto, complete with the nattokinase protein strings. (Posted on January 12, 2014)
Works well Review by BlackDogFarmer
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Very happy with the natto starter. First batch was so, so. Made a couple of adjustments to my process and the 2nd batch was PRIMO! I had tried to make natto in the past using commercial natto beans as a starter and it did not work well. Your starter was amazing how well it worked. I would recommend this natto moto to all who want to make their own! (Posted on January 10, 2014)
excellent Review by dixiedoodle
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Made natto using black beans and hot pad in cooler. Worked better than expected. Great results. All information needed was with the spors. Happy, happy, happy.:) (Posted on December 29, 2013)
1st two batches ever... success! Review by vegdiver1
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Well, thanks to Cultures For Health, I now have another addiction. We're a vegan household, and now have natto in our cooking diversity arsenal.

Used our wall oven for for fermenting, with an automobile work light from the garage (the kind with a long cord that you hang under your hood) place on bottom of oven, and an inexpensive Radio Shack indoor/outdoor thermometer probe placed strategically inside to monitor temp. Tried to maintain (semi-successfully) 104f for the 24 hour period.

The natto spores worked like a charm! The 1st batch was a small one, and after that success, did a large batch. Divided the large batch into 25 one-cup freezer containers to defrost as needed. Easy-peasy! Now on to the tempeh... (Posted on December 28, 2013)
Best Non-GMO Organic Soybean Natto Review by Angie
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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. (Posted on December 24, 2013)
Awesome Review by Natto man
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So good and a lot of spores to make a ton of Natto! (Posted on December 22, 2013)
"Some Like It Hot" Review by Lilac
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Alas I did not have good results, and I think I know why. This baby likes it warm, and I live in chilly New England. Where am I going to get something warm that's big enough for all those beans? The lowest setting on my oven is TOO warm. So I put them on a heating pad that one uses for aquariums with lizards, but that was not enough. I ended up with smelly, moldy beans. I really think that the directions should start one off with a smaller batch. As it is, the recipe calls for a very large amount, and that's not good for starters, when one is still experimenting. There's no doubt that the quality is good, because I did see that stringy web stuff, and it smelled like natto. I just have to figure out how to keep them at the warm temperature they like, and then I think all will be well. I know the Japanese have special natto units to keep them warm, and that may be the best way to go, if you can afford it. I gave value and quality 5 stars here because it's clear to me that the problem is my cold kitchen, and not the culture itself. I guess I'll just have to move to the Florida keys.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on December 6, 2013)
Great service and product Review by Skyking
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Very satisfied with product and the speed and service provided.First batch of Natto turned out great. Thanks (Posted on November 27, 2013)
Natto spores are great but make sure to use the right soybeans ! Review by Don
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Initially I was frustrated a bit when my natto batches were just not coming out as I remembered as a child. Then i realized I was using soybeans that did not look at all like the ones I used so many years ago... they were too large. Large beans will not allow the natto spores to penetrate the bean enough to allow them the needed nutrition to make good natto. So it took a long time in searching and then my wife noticed there is a family farm in Iowa that has started growing really honest to goodness natto soybeans... the tiny ones! Well we ordered them up right away and oh my what excellent natto!! (Posted on February 13, 2013)
Excellent source for hard to find products Review by Sam
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My Natto turned out great! What a blessing to find the sale of such quality spores from this excellent company. Try finding a plastic strainer to buy locally. I couldn't. Good strainer, makes things easier. Thanks! (Posted on January 17, 2013)
Natto Spores Review by JJno
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Great product. Instructions were very clear and product turned out great. Will purchase again. (Posted on January 10, 2013)
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