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 gsdhallu at 1/19/2013 2:27 PM
    • Could you please confirm if this is the same as bacillus natto bacteria powder or natto bacillus spores? Thanks.
    • The Natto spores are b. subtilis.
    • Do you find this question helpful?  Yes   No
  • From Renee at 1/24/2013 8:49 AM
    • After the 24 hour period, before I put the natto in the refrigerator, I seem to smell an ammonia smell??? How do we know if they are good?
    • In natto after the fermentation period, an ammonia smell is normal.
    • Do you find this question helpful?  Yes   No
  • From Joshua at 2/21/2013 7:02 PM
    • Is there any data regarding how long the spores will last if stored in the fridge or freezer? I see 6 months storage time listed, which I assume is at room temperature.
    • The Natto Spores will last 6 months in the refrigerator or freezer, 3-4 weeks at room temperature.
    • Do you find this question helpful?  Yes   No
  • From Carmen at 3/31/2013 9:58 PM
    • Hi with the nuclear disaster how do we know your product is safe? where are ingredients sourced. Where is it made?

      Regards carmen
    • Mitoku Co., Ltd. Export Division has been awarded ISO22000:2005 certification for Food Safety Management Systems. ISO22000 is an international standard based on the Hazard Analysis and Critical Control Point (HACCP) program, it provides systematic framework with defining food hazards, to control food quality and safety. ​
    • Do you find this question helpful?  Yes   No
  • From Michael at 4/16/2013 11:01 PM
    • After the fermentation process is completed how long can the Natto be kept at room temperature? I'd like to avoid refrigeration and freezing it if possible. Thank you.
    • Natto is only good for one week in the refrigerator, not more than a day or two at room temperature.
    • Do you find this question helpful?  Yes   No
  • From tammy at 4/17/2013 10:43 PM
    • It says to maintain the temperature to 100 degrees. Can I use a yogurt maker which maintains 110 degrees or is that too hot?
    • The natto culture will die if exposed to temperatures over 105 degrees, so if your yogurt maker maintains 110 degrees, it would be too hot.
    • Do you find this question helpful?  Yes   No
  • From Karl at 4/17/2013 11:23 PM
    • Can the natto starter be used for other beans (I want to use pintos)? Any reason I can't sprout them before steaming? Can I put the innoculated hot beans in a thermos to keep them warm during the culturing? Thanks
    • Black beans can be used instead of soybeans, and natto can also be made from azuki beans and kidney beans. Even sunflower seeds can be used efficiently. So pinto beans should be fine. However, Bacillus natto thrives best on soybeans. It appears that soybean's protein helps to produce nattokinase more efficiently.

      There is no reason you couldn't sprout the beans before cooking.

      It is recommended that the beans be cultured in a thin layer. A thermos would not allow the appropriate airflow.
    • Do you find this question helpful?  Yes   No
  • From Jason at 5/23/2013 10:42 PM
    • Are your natto spores derived from rice and if so is it non=gmo/organic/wild? Thanks
    • It is not organic, but it is GMO-free. It is typically grown on soybeans in rice straw; not directly on rice.

      Mitoku's website states: "Mitoku Co., Ltd. Export Division has been awarded ISO22000:2005 certification for Food Safety Management Systems.
      ISO22000 is an international standard based on the Hazard Analysis and Critical Control Point (HACCP) program, it provides systematic framework with defining food hazards, to control food quality and safety. "
    • Do you find this question helpful?  Yes   No
  • From sandra at 11/23/2013 6:00 PM
    • The natto recipe calls for boiling the soybeans for 9 hours. Can I use a pressure cooker to reduce the cooking time? or should I use a slow cooker?
    • Yes, you may use a pressure cooker for this step to reduce the cooking time.
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  • From jackie at 11/27/2013 7:02 PM
    • can this be used with chickpeas or lentils instead of soybeans?
    • While natto is traditionally made with soybeans, it can be made with other high-protein beans such as garbanzo, black beans, adzuki and others. To use alternative beans, follow the same procedure and make minor adjustments to preparation of the beans and culturing time.

      It can also be made with lentils, but they have a bit of a reputation for being stronger smelling. They also may culture faster given their smaller size.​
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Fantastic Review by Gail G
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Price

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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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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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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It worked very well!

(Posted on 3/3/2014)

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 2/14/2014)

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 1/16/2014)

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 1/11/2014)

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 1/10/2014)

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 12/29/2013)

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 12/28/2013)

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 12/24/2013)

Awesome Review by Natto man
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So good and a lot of spores to make a ton of Natto!

(Posted on 12/21/2013)

"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 12/6/2013)

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 11/27/2013)



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