Natto Starter

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About our natto starter

Natto starter is required to make natto, a typical Japanese fermented food. With a small package of 10 g of natto starter you can make 10 kg natto! This natto starter is produced and packed in our own laboratory. It contains following ingredients: rice flower, soybeans (gmo-free) and Bacillus subtillus var. natto (or simply Bacillus natto). It contains high numbers of Bacillus natto spores that the desired property of producing a lot and strong strings. The natto starter has shelf-live of 1 year when stored in the fridge. You can find step-by-step instructions for making your own natto with this natto starter in the DIY pages.

About natto

Natto is produced by a fermentation process by adding Bacillus natto to boiled or steamed soybeans. Traditionally, soybeans were packed in straw, which naturally contains Bacillus natto, and then left to ferment. Today, natto is made by inoculating soybeans with high quality starter culture. In Japan, it is eaten with rice as a breakfast food. Natto has a distinctive odor, somewhat akin to overripe cheese. Many find its taste unpleasant while others relish it as a delicacy. When you stir good natto is will from many sticky strings. Natto contains contains a high level of vitamin K2 (menaquinone).