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"Excellent source for hard to find products"

My Natto turned out great! What a blessing to find the sale of such quality spores from this excellent company. Try finding a plastic strainer to buy locally. I couldn't. Good strainer, makes things easier. Thanks!

- Sam

Mitoku Traditional Natto Spores

SKU: 6800
Mitoku Traditional Natto Spores
$12.99

Availability: In stock

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Description

Details

 

Natto spores (natto-moto) are the starter culture used with soybeans to make traditional Japanese natto fresh at home.

  • Contains 0.1 oz (2.83 g) tube.
  • This powdered starter culture comes complete with a special measuring spoon.
  • Sufficient to inoculate approximately 50 pounds of soybeans to make approximately 88 pounds of fresh natto. 
  • The fermentation process requires the natto be kept at approximately 100°F degrees for 22 to 24 hours.
  • Click here for instructions for making natto with this starter culture.
  • Additional instructions included.

 

Ingredients

  • Japanese natural powdered natto starter spores (bacillus subtilis natto).

 

Allergen Information

  • Manufactured and packaged in a sterile laboratory.

 

Shelf Life and Storage Information

  • 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

 

Additional

Additional Information

UPC No

Reviews

10 Reviews For "Mitoku Traditional Natto Spores"

Items 1 to 10 of 61 total
  1. 1st Time & Success to Boot

    by ANN on 06/21/2018

    Quality
    Price
    Value

    As one previous reviewer had mentioned, I am lax on OCD sterilizing. (That said, I do clean the equipment etc and ensure food safety and sanitation)

    Cutlures for Health did a good job by adding an instruction sheet in English. Plus the spores came in excellent condition and quality.

    I am so happy that I can make Natto at home and use the ingredients I trust. Really adds a fun factor and saves me some money in the process.

    Will definitely buy from Cultures for Health again!

  2. Ab-sol-u-ly Dis-gus-ting.

    by Johnny on 06/20/2018

    Quality
    Price
    Value

    Worst product I ever had the opportunity to put in my mouth. I gave it a '1' as there was not any thing lower. '1' is way too high.

    Response from CFH: We are very sorry to hear the natto did not meet your expectations! If you'd like to troubleshoot, we'd love to help see if we can assist you. Please reach out to us on our Contact Us page.

  3. I don't worry about sanitizing

    by Dorothy on 03/09/2018

    Quality
    Price
    Value

    These spores work just fine for me without doing all that sanitizing. It's cheap enough that I just sprinkle a whole lot more than what is suggested on and mix in. I use simply washed items that have been stored in my drawers and it still works fine so if all the sanitizing in the instructions is too much for you (like it was for me) you can get away with not doing it (at least I have found so) as long as you use enough spores. I do NOT put the spores in water though like in the instructions as that doesn't work. I just sprinkle on top and mix in and then put the containers in my excalibur dehydrator and it works just fine. Also, I don't use sanitized cheese cloth on top. I just wet plain old paper towels. ;)

    Response from CFH: We are SO happy the spores have worked well for you in your environment! Thanks for sharing your experience.

  4. Great

    by rerunn on 01/27/2018

    Quality
    Price
    Value

    I was a Newby at making Natto but from first batch on results were great I am getting to like the taste of Natto. I use it most days .

  5. Quality product from Japan

    by Yaeko on 12/04/2017

    Quality
    Price
    Value

    I've just made my first Natto! They are very tasty. Mitoku Natto starter is very popular among DIY Natto makers in Japan. I called directly to the manufacture in Japan and asked them where should I keep the starter. Their response was "in the room temperature before a package is opened, and keep in a refrigerator after it is opened. Will definitely purchase again.

  6. Great , Lots of fun!

    by Louis on 11/29/2017

    Quality
    Price
    Value

    A student asked where she could get fresh natto. There is none within 100 miles so I said, lets make some. We did. It came out according to her tastes, "great". It was, unlike some reviews I have read stringy. I asked here specifically about this and she said "just right".
    I am pretty adventurous, and probably could have eaten the refrigerated product no problem, but after packing it up warm,,, well it was a bit much. After a few days, I tried some. I used an electric blanket over an ice chest to keep mine warm.

  7. Not working

    by Henry on 09/29/2017

    Quality
    Price
    Value

    It doesn't work. I followed the instructions and waited a few days and I didn't see any strings in the fermented soy beans, a typical symptom of Natto. I tried twice. It is a waste of time and money.

    Response from CFH: We are so very sorry to hear this. Our efforts to reach you for customer support and troubleshooting have not been successful. We do our best to support you when things are not going well, so please contact us so we can assist!

  8. Another Great Quality Product

    by HIroshi on 04/15/2017

    Quality
    Price
    Value

    Worked very well the first time. Amazed how little of it is needed to inoculate so many beans. Very impressed with the quality. Cooked for 45 minutes on medium-high and dehydrated for 24 hours.

  9. good stuff

    by citrine on 11/03/2016

    Quality
    Price
    Value

    worked for me

  10. Great product

    by Tyler on 09/30/2016

    Quality
    Price
    Value

    Worked as intended, great product and it was easy to make. Now I can make fermented soy flour as well and make my chili paste.

Items 1 to 10 of 61 total

Write Your Own Review

Quality

Price

Value

Ingredients

Ingredients

  • Japanese natural powdered natto starter spores (bacillus subtilis natto).
  • Non-GMO

 

Allergen Information

  • Manufactured and packaged in a sterile laboratory.

Questions

Questions on Mitoku Traditional Natto Spores

Sort by Ascending
Items 1 to 10 of 38 total
  • From Sam at 1/22/2018 2:52 PM
    • Hi,

      I'm wondering if there is a certificate of analysis available for this product? How many CFUs per serving?

      Thanks!
    • Unfortunately the manufacturer is unable to provide this documentation for us. However, we have tested this product ourselves and know it works well.
    • Do you find this question helpful?  Yes   No
  • From Thu Le at 10/19/2017 9:26 AM
    • After opening the starter box/bag, how do I store the starter? How long the starter can be used after the opening?
    • Once opened you can store the starter in a sealed container in the fridge or freezer. It has a best by date of 6 months in the refrigerator or freezer or 3 to 4 weeks at room temperature, which is listed on the box.
    • Do you find this question helpful?  Yes   No
  • From MK at 4/30/2017 4:10 AM
    • Is this product gluten free? Processed in a gluten free facility? (Thank you)
    • Yes, this product is gluten-free and is manufactured and packaged in a sterile laboratory.
    • Do you find this question helpful?  Yes   No
  • From SRK at 2/18/2017 10:54 AM
    • I don't eat soybeans but would like to use natto with my culture starter to ferment vegetables. Is this possible?
    • Natto is traditionally made with soybeans, it can be made with other high-protein beans, such as garbanzo, black bean, adzuki, and others. To use alternative beans, follow the same procedure and make minor adjustments to preparation of the beans and culturing time.
    • Do you find this question helpful?  Yes   No
  • From yong spreitzer at 12/23/2015 9:30 AM
    • how much do I put natto culture for one pound soy bean
    • The Natto Spores should be used with at least 2 pounds of soybeans for the smallest batch recommended by the manufacturer. This size batch requires 1 spoonful (0.1 g) of Nattomoto Powder. The culture comes with a special spoon with this exact measurement. For full instructions view this article on our website:

      http://www.culturesforhealth.com/how-to-make-natto
    • Do you find this question helpful?  Yes   No
  • 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

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