Description
With 10 g natto starter you can make 10 kg of delicious natto. This natto starter is produced and packaged in our own laboratory. It contains the following ingredients: rice flour, soybeans (GMO free) and Bacillus subtillus var. natto (or simply Bacillus natto). Our starter is free of lactose (milk sugar), which is often added to other popular brands of natto starter.
It contains high levels of Bacillus natto spores, which have the desired property of producing a lot and strong threads. The natto starter has a shelf life of 1 year when stored in the refrigerator.
For step-by-step instructions on how to make your own natto using this starter, please visit the DIY pages.
Beatka –
When I made natto with the Top Cultures starter, it finally met my expectations. There was plenty of slime, the natto had a delicate flavor, and the grains had a pleasant consistency. I’m very pleased. I highly recommend it.
Pernilla L –
I ordered a new packet since my last one expired two years ago. But then I thought that I should see if the old spores still worked…and they did! I used a bit more to be on the safe side, and put the beans in my brand new yoghurt maker with a nattō setting, 36°C for 24 hours, and they are super stringy. Top quality nattokin, it’s just been sitting in my fridge door for several years and is still going strong!
I’ll be making a lot more nattō going forward!
Martina –
Natto always turns out well, the starter is very good and has a long shelf life. Topcultures was recommended to me, and I can only pass on that recommendation.
Sirma –
Hello, I am very happy with the starter. It turned out best with black beans.
Sarah –
Even 2 years after the official end of shelf life the natto spores were still alive (had always stored them in the door of my fridge). I just used a bit more of the powder than indicated, about 0,5 teaspoon for about 2kg of cooked chickpeas. Chickpeas and other not too fine grained dry pulses like black beans work fine with it, too. Against the ammonia smell helps to add some vinegar just before consumption, it turns the ammonia into ammonium which doesn’t smell at all. And i usually add some olive oil and soy sauce or miso, too.
Only my child doesn’t like the natto unfortunately, because of its slimy texture… need to experiment further with which other foods i can combine it, maybe smashing it together with cooked potatoes… I gonna report.
I prepare the natto almost entirely inside my steam pressure cooker, even incl fermentation. for the latter i just put the pot on top of a terrarium heating mat (15W) and wrap only the pot from the top in a thin fleece blanket for insulation. the results were always perfect so far, even when used some of the last batch for inoculating the next one. I let it ferment up to 24h and then pack it into ziploc bags and store it in the fridge or freeze it.
Michel Jacobs –
Excellent and authentic culture. Already ordered several times. I appreciate this, because on the internet sometimes banal lactobacilli are offered as B. Subtilis natto. This is the real stuff, exactly what I ate in Japan.
___ –
good product. works even without perfect conditions. i make my natto on a heating mat and it works out every time.
Henk –
I do about a year with these 10 grams. Eat about 50 grams of natto every day. I feel fine with it. I made a kind of stove with a lamp underneath for warmth and a thermostat so that it stays exactly 40 C. 24 hours is enough. Eat it with some soy sauce and mustard.
M Reich –
First I made my own natto with a great product. It worked great! Very easy to use and very effective. I just followed the instructions on the website and had no problems. My natto was very fibrous and tender. Will definitely buy it again.
luigi –
De gefermenteerde sojabonen zijn erg plakkerig, hebben een lekkere geur (….natto geur) en een goede smaak. Alles volgens de instructies van de site en de sojabonen 36 uur laten staan op 40 graden Celsius in een bakplaat bedekt met polyethyleen met enkele kleine gaatjes erin. Alles ontsmet met kokend water.
Busetta A –
It is very easy to make natto with these spores. I followed the easy instructions step-by-step. I tried other natto starters but this one is definitely the best!
natto*aikouka –
These spores create the real natto like the ones you buy in Japan. Give it some time to work out what works best for you, don’t give up. What helped me was to dissolve the spores in a bit of hot water before mixing it through the cooked beans. The hotter the water, the stronger the natto threads. Enjoy!
luigi –
the fermented soy beans are very sticky , have a nice scent (….natto scent) and a good taste. Everything following the instruction of the site and leaving the soy at 40 Celsius degrees in a baking tray covered with poly ethylene with some little hole in it for 36 h. Everything sanitized with boiling water