Natto starter is required to make natto, a typical Japanese fermented food. Historically, nattō was made by storing the cooked soybeans in rice straw, which naturally contains Bacillus subtilis natto. Natto is traditionally made with small soybeans, but you can also use other beans or grains. Natto has a cheesy flavour and an interesting slimy texture. It is a very important source of vitamin K2.
This natto starter is produced and packed in our own laboratory. It contains high numbers of Bacillus subtilus var. natto spores. You can find step-by-step instructions for making your own natto with this natto starter in the DIY pages.