Natto Starter
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What is natto?
Natto is produced through a fermentation process by adding Bacillus natto to boiled or steamed soybeans. Traditionally, the soybeans were packed in straw, which naturally contains Bacillus natto, and then left to ferment. Today, natto is made by inoculating soybeans with a high-quality starter culture. It is eaten with rice for breakfast in Japan. Natto has a distinctive smell, similar to that of overripe cheese. Many find its taste unpleasant, while others enjoy it as a delicacy. When good natto is stirred, many sticky strings are formed. Natto contains high levels of vitamin K2 (menaquinone).
Our natto starter
Natto starter is used to make natto, a typical Japanese fermented food. With a small package of 10g of natto starter you can make 10kg of natto!