Natto Starter Powder 3g (0.1oz), To Make 10-30kg of Homemade Natto, Bacillus Subtilis From Soybean Extract

I have made natto from store bought natto, decided to try making it from the starter. My first batch worked so far, natto seems to be pretty good. I am keeping the starter in the freezer until I do my next batch.Here's how I made it in Instant Pot.1. Soaked the soybeans overnight.2. Cooked it in Instant Pot on Beans setting for 45 min. (Or High Pressure for 45 min).3. Strained the water out.4. While beans are still warm, added the starter and mixed. (I got too excited and added 3 scoops, but one scoop would have been sufficient).5. Set it on 'Yogurt' setting for 24 hours. Yogurt is 8 hours by default, so adjusted the time to 24 hours.I usually let the natto stay in the fridge overnight after making it. It can stay in the fridge for a few weeks.No issues with the starter, hopefully it will keep working since i'm keeping it in the freezer. It needs to be added to the beans while they are still hot to get activated. Adding it to the cold beans will not activate it.update after 6 months of purchasing.I kept the starter in the freezer, and just made another successful batch of natto, the starter is still alive! The key to activate it is to add it to the soybeans while they are still hot, right after draining them. It does look like a tiny amount, but it's plenty to produce a great natto batch.

I am getting consistently excellent results using Kawashimaya Natto Starter. I am careful to sterilize everything I use by boiling hot water and pouring it in vessel I use and utensils. I SOAK 2 cups Laura Natto soy beans for 24 hours, drain Rinse, then pressure cooker 1/2 an hour with 15 minute natural release. **mix 2 motto spoons(tiny spoon that comes with starter) starter with 4 Tblsp. Of BOILED BUT **COOLED DOWN**purified water. **PUT this MIXED SOLUTION on the Natto Bean immediately after done cooking in the pressure cooker. MIX THOURUGHLY with beans. NOW Ferment for 24 MORE hours at 102°. (I use a Luvelle yogurt maker which has an automatic Timer upto 36 hours)Then refidgerate for 6+ hours upto 3 days to stop the fermentation and age it.temperatures can very by season's and your indoor temperature.This sounds like a lot of work but its simple:to measure out 2 cups of Natto beans and put in a generous amount of water to soak the beans 24 hours, rinse, put in Instant Pot 1/2 hour(natural release) make solution while you have natto beans cooking, when cooked mix solution through natto beans. FERMENT 24 hours, refrigerated 6+ hours. Lasts 4-5 days in fridge when done. Can freeze them and use the frozen ones to make new batch. Natto is an Excellent superfood. With Nattokinase. Helps with Vitamin D absorption. Hope this helps if your brand new to making Natto. Fresh is best. Combines well with adding 2-4Tbls of your fresh Natto to Basmati rice onion, ginger, garlic, Turmeric(pinch of blak pepper increases turmeric absorption by 2,000%) and some veggies. This is a Congee recipe gentle and healing if you dont feel well, elderly, or young and need gentle foods.

It works! Thanks to the reviewers here for their tips. The product video was also good with the step by step. I used Instant Pot to pressure cook beans and used the yogurt feature for fermentation. Thank you Kawshimaya for making this available to buy!

I like to make Natto by myself. We eat a lot of Natto. So this product is good, and easy to use . It is money worthed.

This natto starter made delicious natto. Using one small scoop from the included spoon, I was able to make a batch from 1 lb of dried soybeans—so it produces quite a large amount of natto.

If I could give 6 Stars I would! First time making natto and complete sucess. I made black bean natto and it came out amazing!

Used soybean, with a little mollases and gluten. Made great natto. Only a little required.

These are good spores! A little pricey for quantity, but ferment well, and produce above average neba neba. Some customers commented that you can use very small amounts to innoculate, but I have not found this so. Likely it's because I make large batches. The little scoop insnt enough for me. I use 1/2 tsp, sometimes more. Always ferment at least 4 cups of dried beans though, so this is not a criticism, just an observation. I do wish the names of b subtilus stains were displayed. I dont know Japanese, so maybe they are. Other than that, they are some of the best b subtilus spores I have bought.

I am new to making my own Natto, I made two batches with this sachet, one was successful and the second wasn't. I have no idea why but I assume it was my process otherwise I wouldn't have managed to get a good batch first. I am waiting for it to become available to buy again so I can have another go, as I really love natto and knowing how fantastically healthy it is for you, I want to keep producing it.

Very authentic results; potent fermentation that is easily activated and produces mild, pleasant flavour

Finalmente ho trovato uno starter molto buono e che funziona. Il fatto che sia poi prodotto in Giappone aumenta la sua considerazione. Nella confezione non è specificato la quantità per soya. Probabilmente in Giappone variano a secondo del prodotto che vogliono ottenere. Io uso 1 gr per 1 kg di soya cotta. Di solito ne preparo 400 gr che è già tanto. Ne mangio 50/ 100 gr al giorno.

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Would buy again.