Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan

Very happy with this Japanese Natto Starter Spores. It was easy to use and produced authentic, sticky natto with great flavor and texture. I like that a very small amount can make a large batch, so it lasts a long time and is very economical. The instructions were simple enough to follow, and the fermentation worked consistently as long as everything was kept clean and right temperature. Highly recommended for anyone interested in making fresh homemade natto at home.

Excellent natto starter. If you like natto and can't find any it's easy to make it at home. This starter is easy to use (even though directions are all in Japanese). It makes natto with very thick stretchy slippery sticky strings and robust smoky flavor. Natto is so very healthful. I have no way to get frozen natto to eat or to use as starter so am very happy to have this starter available. I studied YouTube (nattodad) videos to see how to do this then did it a little differently. I soaked one cup of small natto soy beans (from Laurasoybeans.com) for 24 hours, drained then pressure steamed them 40 minutes in Instant pot (gasket in place), inoculated the beans while hot with one tiny scoop (included in starter) of starter dissolved in two tablespoons of hot soy bean steaming water. I covered the well-stirred beans with 2 layers of well perforated plastic wrap (see natto dad) then fermented 18-24 hours on yogurt setting in Instant pot with gasket removed (for air). Even the natto I make is useful to make more natto! Very happy with this purchase.

I've been making Netto for 5 years. My Natto always comes out wonderfully thanks to Nattomoto. I believe that one Nattomoto would last at least for a few years. I highly recommend Nattomoto for all Natto lovers who make homemade Natto.

good starter, a tiny bit is all that is needed. it should last a long time.

I make my own Natto and this does the trick. I don't need any other methods or brands.

I was hesitant to use this because I had success making natto from premade frozen natto that I bought from the store and didn't want to take any chances making a bad batch. However, I ran out of frozen natto so I decided to try these spores that had been in the cabinet for a few months. The instructions are not in English, but can be easily found online. I used a similar process to what Emmymade on YouTube does. Of course using the spores instead of premade natto. It was a great success. To me, the natto smelled and tastes stronger than when using premade natto as a starter. The taste was great and the best natto have a tasted to date. I eat it with some jasmine rice an and sweet soy sauce. I will be using these natto spores from now on instead of using frozen natto as my starter. Quick Rundown of how I made my natto. 1. Rinsed and soaked 2 cups of soybeans for about 24 Hours. 2. Drained beans and cooked in insta pot for 25 minutes on the bean setting adding water to one inch above beans first. I let the unit depressurize on its own after the cook. 3. Sterilized a strainer, glass bowl, small measuring cup, two larger spoons, tongs and thermometer with boiling water from tea kettle. 4. Drained beans and let cool to at least 115º. Set aside about 3 tablespoons of this 'bean water' in the sterilized measuring cup 5. Put cooked beans into glass bowl that can fit in insta pot. Added about 1 of the little spoons of nattomato to beans and stirred in some of set aside water as needed. (Next time I will add the spores to this water first and then stir it in together.) There are some instructions that say you can only lay the beans three deep to have success, but mine were placed in a glass bowl that could fit inside the insta pot. The beans were several layers deep. 6. Covered bowl with saran wrap and poked many. many holes in the top. 7. Added about 1/4 cup of water to insta pot and placed steaming rack on the bottom (collapsed so bowl would fit) 8. Used Yogurt setting on Normal. Let ferment for 16 hours. I did stir the natto at 9 hours. I don't know if that was necessary. If you do this make sure your spoon is sterilized. 9. After fermentation put the beans in the fridge for 2 days and then put two portions in zip loc baggies for freezing while keeping out a several day supply in the fridge for daily consumption.

I ordered this natto starter in March and had to wait over two weeks for delivery. The package arrived on March 28, 2026, with an expiration date listed as January 2027, so it should have been perfectly fresh and active. Unfortunately, it simply does not work. I closely followed the provided instructions step-by-step. To ensure there were no environmental variables, I purchased a dedicated natto machine to maintain the exact, required temperature. Despite attempting the process three separate times, the culture failed to ferment every single time. Given the long shipping delay and the complete lack of results, I am very disappointed with this product.

I am very happy with Nattomoto spores. This was my first attempt at making homemade natto, and I was nervous at every step. But after fermenting the beans and aging them for 24 hours in the fridge, tasting the finished natto brought me real joy. The package instructions are in Japanese, but the distributor’s website provides an English version. In any case, most standard natto recipes should work well with these spores. The small measuring spoon included with the spores is very useful, making dosing straightforward. I used natto beans grown in the USA, and I was very pleased with the result.