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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

 

 



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Questions on Mitoku Traditional Natto Spores

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  • From d wayne at 12/21/2011 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 12/21/2011 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 3/8/2012 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 3/9/2012 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 3/26/2012 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 5/8/2012 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 8/7/2012 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 8/23/2012 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 11/1/2012 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 11/3/2012 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

excellent Review by Cindy
Quality
Price
Value

I'm on my second bottle of natto starter and have only had one batch fail due to the temperature being too warm. I've had excellent results using black beans, a pressure cooker to cook the beans, and a dehydrator set at the lowest temp (95degrees)
I love this product and recommend the starter and Cultures for Health. Thank you Cultures for Health for providing quality products and quality service!

(Posted on 3/2/2015)

Great Stuff Review by Alobar
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Value

First batch of fermented soy beans were a bit dry and not slimy... but I adjusted my heat and batch 2 is excellent.

(Posted on 2/10/2015)

natto spores work great Review by Karen
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I'm learning how to make my own natto, which is greatly improving my health. I've made 3 batches of natto so far. I have one suggestion---put on some latex gloves before handling the little spoon to ensure that you don't contaminate anything. Spoon is very small.

(Posted on 2/2/2015)

Thrilled Review by blsfulchaos
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Value

These spores are pure and powerful... no off taste, very rapid proliferation... definitely no filler. Currently natto-ing all of my things, and I'll definitely order from here when I need a refill, especially considering their flat-rate shipping and rapid delivery time. Thanks, CFH!

(Posted on 1/25/2015)

Works great! Review by solomd
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I just made my first batch of natto. There is a learning curve to ensuring a stable temperature for incubation. I did get half of the soybeans to grow the natto, and that half turned out just like it is supposed to. I am going to try black beans next and continue to make the environment more acceptable to the natto. The product was delivered quickly and was packaged carefully. It was a good buying experience, and I will purchase from Cultures for Health again.

(Posted on 1/3/2015)

The natto spores worked perfectly! Review by Diane
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The instructions were great, and the natto turned out perfectly (and SO yummy!). Since this was the first time I have ever made natto, I was concerned there were only enough spores to make one batch. If I ruined this batch, I didn't want to have to order again and again until I got it right. Fortunately there were enough spores that I can still make another batch (or more) in case I lose my starter natto for some reason. Thanks so much!

(Posted on 1/1/2015)

Great product and great service Review by Sue
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Price

I have made natto with Mitoku Traditional Natto Spores for several years. I eat natto with rice every day to keep good health. And the taste is great. We love it. The delivery was so quick. Thanks!

(Posted on 12/4/2014)

Super Stringy Natto Review by trooth2u
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I used to use old natto as the starter for a new batch, but never again! These spores make the natto REALLY slimy and stringy...no comparison! Try it, you'll like it.

(Posted on 11/21/2014)

wonderful product Review by surelygoodness
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try it

(Posted on 11/7/2014)

Authentic natto bacteria cysts Review by Christian
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Love opening the box and finding a paper with Japanese writing all over it. SO AUTHENTIC! I felt so confident making my natto with this knowing that it's what real Japanese natto makers make natto with. The little spoon is so handy, I use it to stir the water in a shot glass after adding the powdered cysts.

(Posted on 11/7/2014)

Fantastic Review by Gail G
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I've made several batches after a year's worth of using supermarket starter packages. It is unreliable at best. Very discouraging. But, I buy the non-GMO soy beans from the gal in Iowa, soak overnight, pressure cooker it for 20 minutes, then use my YoLife yogurt maker to incubate. You need some air gaps to halt the ammonia that forms. After about 12-18 hours, it's nice and stringy and tasty. I tried the crock pot to cook for 12 hours on high, and the beans were too well saturated, which may've contributed to some of my failures. The Mitoku natto spores are by far the only way to go for consistency. It's worth the 2 days to get a success rather than a dismal failure.

(Posted on 10/10/2014)

excellent product. Review by shinkaz
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Though I have the item shipped to my home in hot Summer day of Florida, it worked just fine. Thank you so much. I have already made 2 batches of Natto.

(Posted on 9/27/2014)

Great product! Review by Anthony D
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I was 100% convinced I was going to screw up the process, but the directions were very clear and the starter produced wonderful natto! Much tastier than the store-bought variety, cannot wait to ferment up my next batch!!

(Posted on 9/10/2014)

worked great first time Review by ontheshore
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Value

I had never made natto before, didn't even know what to expect. But I watched some videos on youtube and gave it a try. I followed the directions that came with the package, and it turned out great. Looked and smelled just like the video said it would. Thank you!

(Posted on 6/2/2014)

great product Review by golewgo
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Value
Quality

I used chick peas and have a very tasty product. Great and am obtaining all the Vitamin that I am after in large quantities. Have been 'brewing' for three weeks now and have more than i can eat but enjoying. Would recommend to any one who is interested.


Sincerely,

Golewgo



(Posted on 5/4/2014)

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 4/2/2014)

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 3/17/2014)

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 3/10/2014)

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 3/5/2014)

Good Review by Dawang
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Value
Quality

It worked very well!

(Posted on 3/3/2014)



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