Natto Starter

Our natto starter

Natto starter is used to make natto, a typical Japanese fermented food. With a small package of 10g of natto starter you can make 10kg of natto! This natto starter is produced and packaged in our own laboratory. It contains the following ingredients: rice flour, soybeans (GMO free) and Bacillus subtillus var. natto (or simply Bacillus natto). Our starter is free of lactose (milk sugar), which is often added to other popular brands of natto starter. It contains high levels of Bacillus natto spores, which have the desired property of producing a lot and strong threads. The natto starter has a shelf life of 1 year when stored in the refrigerator. For step-by-step instructions on how to make your own natto using this starter, please visit the DIY pages.

What is natto?

Natto is produced through a fermentation process by adding Bacillus natto to boiled or steamed soybeans. Traditionally, the soybeans were packed in straw, which naturally contains Bacillus natto, and then left to ferment. Today, natto is made by inoculating soybeans with a high-quality starter culture. It is eaten with rice for breakfast in Japan. Natto has a distinctive smell, similar to that of overripe cheese. Many find its taste unpleasant, while others enjoy it as a delicacy. When good natto is stirred, many sticky strings are formed. Natto contains high levels of vitamin K2 (menaquinone).