Cultures for Health Natto Starter Spores | Traditional Soybean Japanese Food | Great Source of Protein, Vitamin K, Probiotics for Digestive Health | Gluten Free Vegan Plant Based Meat Alternative

What can I say? If you want to make tasty Natto, these are the spores for you! I've used the Nattomoto spores in the past, and had several failed starts. Once I found Cultures for Health, I have had multiple successful natto batches with no failed starts. I use the smaller sized soybeans , and the taste, texture, and stringiness of my Natto has been excellent with this starter.

Clear directions and worked great to make natto.

I tried two times. I had sterile equipment. Filtered water, no chlorine. Properly hydrated and cooked beans. Temperature regulated environment, not less than 100 F no more than 110 F. Proper aeration. On the first batch I was seeing no fermentation and the beans were acquiring a bitter taste. I added an extra packet to that batch. Still nothing. Second batch, smaller, was even more careful. Between 105 F and 110 F. Neither developed natto's signature taste, aroma, or slimy, stringiness. This product is bogus. Don't waste your money. I'm going to try a natto bean powder which users have said is still active and can make natto (available here on Amazon) and frozen natto from a local Asian food mart. Very disappointed.

Was able to make other types black bean nato and adzuki nato using this culture. Turned out great.

The spores seem to work well. I used them to make natto with canned black beans (no cooking required). However, the contents of a packet are far too much for one can of beans, or a small quantity. One packet will suffice for a very large quantity. The manufacturer should supply a small measuring spoon to use for making smaller quantities of natto.