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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 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.
    • Do you find this question helpful?  Yes   No
  • 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

An Excellent Natto Starter Spores Review by Haru
Price
Value
Quality

The Nattomoto does make an excellent Natto using the tiny amount as instructed. After about ten try and error, I reached to make the identical Natto as commercially sold at Oriental Grocery with a fraction of cost.

(Posted on 6/21/2015)

It worked Review by jack
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Successful with soy beans.
Successful with organic soy milk.
Will try other beans than soy.

(Posted on 5/22/2015)

Thank you CFH! Review by aug
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Value

I am so grateful Cultures for Health offer this product. I fell in love with Natto the first time I tried it and unfortunately Natto is not easy to find where I live,
This product is great quality, they shipped it to me quickly, and provided reliable tracking info that made it easy to take it out of the mailbox and into the fridge as soon as possible.
The recipe they provide yields a big batch of Natto. I didn't take into consideration that I am only feeding myself, and I lacked enough storage for the finished batch to ferment in, so my first batch overwhelmed me but turned out DELICIOUS!
Overall I think you are in great hands when buying from this company. They provide an abundance of help and recipes, and with all the cultures I have bought from this company they always provide plenty of info on how to store and take care of the different cultures they provide. They seem to care, and that they want you to have a great experience with your product.

(Posted on 5/16/2015)

well done Review by samUreyes
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Value

Using the culture, I have made two batches of natto. I wish the spores were easier to measure out.

(Posted on 5/12/2015)

Wonderful product Review by KM
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Value

This item works!!!
We live away from Asian store, so we can't get Natto often enough.
My kids and I are enjoying homemade Natto.
Easy instructions in both English and Japanese.
Thank you so much for selling this product online in the US.

(Posted on 4/20/2015)

Amazing Review by Kate
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Value

I recently purchase my first natto spores from Culture for Health and have successfully produced my first batch. I used my oven to culture the batch. I removed the cover from the light and inserted a 40 watt bulb, leaving the cover off. This created an ideal temperature of around 105 degrees to cultivate the natto. Because it was my first batch I scoured the internet for tips and found a few that I applied like covering my container with aluminum foil that I punctured with a knife for aeration, and stirring my natto during the culturing process (bugs seem to appreciate the attention). I haven’t tried natto before, but my batch turned out stringy and sticky which according to experts is near perfect.

Thank you Cultures for Health for providing high quality, healthy products of which the benefits are beyond quantifying in financial terms.

(Posted on 4/18/2015)

excellent Review by Cindy
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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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Value

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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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)



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