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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 Josef at 12/11/2013 6:15 AM
    • If the fermentation process is 18-20 hour the ammonia smell is very light .I have natto or not ?
    • It is normal to not have a strong ammonia smell. If you have a good network of natto strands across your beans and you can stir them up into good stringy natto, then you have a successful batch.
    • Do you find this question helpful?  Yes   No
  • From Cheryl at 12/25/2013 8:51 PM
    • When the 22-24 hour period is finished, what should the fermented beans look like? How do I know if it worked.

      The other question I have is when I put the spores in the 2 teaspoons of water, did it matter what temperature the water was?

      Thank you for your time.
    • Finished natto will generally have a network of strands that forms across the surface. If you don't see strands, use a clean spoon to pull out some beans and stir them well in a dish. You should see the natto strings form.

      The water should be close to 100 degrees Fahrenheit. Water that is too hot will kill the spores.
    • Do you find this question helpful?  Yes   No
  • From Allen Gabriele at 12/28/2013 1:45 PM
    • Do you know if anyone has had success using beans other than soy?
    • Yes! Absolutely. You will want to make sure that any beans you use are fairly high in protein and small or split to ensure the natto is able to culture them.
    • Do you find this question helpful?  Yes   No
  • From Lynx at 12/29/2013 7:14 PM
    • Can beans other than soybeans be used for natto? I am interested in natto's K2 content (among others), but I am dreadfully allergic to soybeans.
    • Yes! In fact we sampled some black bean natto not too long ago! YUM!
    • Do you find this question helpful?  Yes   No
  • From Matthew at 1/28/2014 11:37 AM
    • I found all of your answers to questions most helpful.
      If the natto spores last in the refrigerator for six months, presumably longer in the freezer, what sort of storage does the product we would receive undergo prior to shipping and how does that affect how long we should expect it to be effective?
    • The spores are delivered directly to us and we store them in the freezer. The ensures the longest possible effectiveness for when it arrives to the customer.
      The spores can be expected to remain viable in the freezer for over 6 months.
    • Do you find this question helpful?  Yes   No
  • From cindy at 6/4/2014 3:52 PM
    • Why does my natto smell like ammonia? I know this cannot be safe to eat. Please help. I did sterilize everything as directed.
    • It is normal for natto to smell like ammonia during culturing. To reduce the smell you can do the following:
      -Cover the natto tightly during culturing
      -Start the natto at a slightly higher temperature for the first 2 hours, then decrease the temperature for the remaining time
      -If possible, culture the natto in a well-ventilated area
    • Do you find this question helpful?  Yes   No
  • From Natto Determined at 1/20/2015 11:31 PM
    • Is it possible to use too much when adding the spores? How important is exact measuring?
    • The most common mistake in making natto is adding too many spores. It will result in natto with very little or no slime and may cause white spots from the quick digestion of amino acids. Measure the spores carefully and contact customer support for assistance in altering the recipe amounts.
    • Do you find this question helpful?  Yes   No
  • From Gordy at 3/5/2015 8:49 PM
    • How much spores are used in one batch? How many batches can I expect from one container?
    • The amount used would depend on your recipe. Our recipe calls for 0.1 g. You'll find our recipe here: http://www.culturesforhealth.com/how-to-make-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.
    • Do you find this question helpful?  Yes   No
  • From Tim Link at 3/13/2015 2:12 PM
    • Is the natto powder kosher and what are the cfu/g?
    • It is not kosher. We do not have information for its cfu/g as anything made at home will vary in its nutritional outcome.
    • Do you find this question helpful?  Yes   No
  • From Jimm at 3/31/2015 9:02 AM
    • Why do I want a think layer of beans during the ferment and not in a jar with an airlock? Is this aerobic or anaerobic?

      thanks
    • Natto is an aerobic process. If the beans are layered too thick, they tend to go putrid rather than culture.
    • 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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Value

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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