Natto Starter Spores Powder 0.1 oz (3g), Can make up to 10-30kg Natto, 100% Made From Organic Soybean Extract, Made in Japan

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.

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.

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