Kawashimaya 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.

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 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.

Would buy again.

This works beautifully. I make natto every five days or so. Comes out perfect every time.