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Mitoku Traditional Natto Spores

Availability: In stock

SKU: 6800
$12.99

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Details

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

 

 



Questions on Mitoku Traditional Natto Spores

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  • From laura k at 7/22/2015 11:58 PM
    • In trying to build more K2 into my diet, do you think it would work to use this as a starter for fermented vegetables?

      Thanks for the awesome site and products.
    • All fermentation will produce K2. The amount depends mostly on what is being fermented. Soy beans will produce a lot of K2. Gouda and Jarlsberg cheese, interestingly, also have a ton of K2. We don't measure or test for K2 production in our cultures. Vitamin K2 is produced by lactic acid producing bacteria, which are present in most of our cultures. We do not have any more detailed information on which strains are more productive of vitamin K2.

      If you need more information regarding this topic, we encourage you to consult your healthcare provider, a licensed nutritionist or try an internet search.
    • Do you find this question helpful?  Yes   No
  • From spojmay at 4/27/2015 7:38 PM
    • can i use pinto beans to make natto?
    • Yes. Nearly any bean can be used to make natto. Simply cook the beans until just barely tender and follow the culturing instructions included with your order. You can find more natto recipes here: http://www.culturesforhealth.com/soy
    • Do you find this question helpful?  Yes   No
  • From spojmay at 4/27/2015 7:33 PM
    • how do you know if a batch has gone bad? just for info
    • If natto develops a colorful mold or an unpleasant (non-ammonia) aroma, it may be spoiled. For troubleshooting help. please contact customer support at customersupport@culturesforhealth.com
    • 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
  • 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 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 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 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 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 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

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Customer Reviews

Mitoku Traditional Natto Spores make great natto. Review by acujeff
Value
Quality
Price

I use to make natto in an oven by the heat of the pilot light. New oven has no pilot light so now I make natto in a yogurt maker. Mitoku Traditional Natto Spores make great natto.

Note from CFH: We urge caution when using a yogurt maker to make natto. Carefully monitor the temperature to avoid overheating the culture.

(Posted on 8/3/2015)

Great price, quality and value. Review by Sherry
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I'm a newbie at making natto. I received the spores quickly and it took such a small amount to make a big batch!This package of spores is going to make a LOT of natto! When I had questions about what to do during a particular phase of the fermentation, I was able to do a live chat with a very helpful gal. Thank you.

(Posted on 7/19/2015)

An Excellent Natto Starter Spores Review by Haru
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Value
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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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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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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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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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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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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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Price

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)



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