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.
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• 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.
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• 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.
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• 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.
    
    
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• 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.
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• 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.)
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• 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 :)
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• 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.
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• 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.
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• 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.
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