I had never made natto before, didn’t even know what to expect. But I watched some videos on youtube and gave it a try. I followed the directions that came with the package, and it turned out great. Looked and smelled just like the video said it would. Thank you!
Today we are going to take a closer look at Mitoku Traditional Natto Spores.
Natto spores (natto-moto) are the starter culture used with soybeans to make traditional Japanese natto fresh at home. This powdered starter culture comes complete with a special measuring spoon.
Click here for instructions for making natto with this starter culture.
Ingredients: Japanese natural powdered natto starter spores (bacillus subtilis natto).
Contains: 0.1 oz (2.83 g) tube; sufficient to inoculate approximately 50 pounds of soybeans to make approximately 88 pounds of fresh natto. The natto spores will last 6 months in the refrigerator or freezer; 3 to 4 weeks at room temperature.
Q. Can beans other than soybeans be used for natto? I am interested in natto’s K2 content (among others), but I am dreadfully allergic to soybeans.
A. Yes! In fact we sampled some black bean natto not too long ago! YUM!
Q. Can the natto starter be used for other beans (I want to use pintos)? Any reason I can’t sprout them before steaming? Can I put the innoculated hot beans in a thermos to keep them warm during the culturing? Thanks
A. Black beans can be used instead of soybeans, and natto can also be made from azuki beans and kidney beans. Even sunflower seeds can be used efficiently. So pinto beans should be fine. However, Bacillus natto thrives best on soybeans. It appears that soybean’s protein helps to produce nattokinase more efficiently.
There is no reason you couldn’t sprout the beans before cooking.
It is recommended that the beans be cultured in a thin layer. A thermos would not allow the appropriate airflow.
Learn more about Mitoku Traditional Natto Spores…