Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley.
Natto starter culture | make your own nattō
€12,99 – €39,99
Make your own Nattõ with this natto starter!
What is Nattō
Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. The change from soya beans to natto goes via alkaline fermentation, whereby proteins (not carbohydrates) are converted into amino acids, peptides, and ammonia. This form of fermentation increases the pH. This makes the food not acidic, but alkaline.
Is Nattō healthy?
Natto has a distinctive taste and interesting consistency. It is very healthy, and an important source of vitamin k2.
Other names for Nattō
Outside Japan variants of natto are made in Thailand (thua nao), China (dau chi), Nepal and Burma (kinema), and Korea (chungkuk-jang).
Natto can also be made with beans or grains other than soybeans, such as barley.
Content natto starter
- Available in two sizes: 1 gram (enough for ca 2 kg natto) or 10 grams (10 x 1 gr; enough for 20+ kg/ 70% discount). The date printed on the wholesale packaging is the date of manufacture, not the best before date. The shelf life is the printed date + 18 months.
- Ingredient: Bacillus subtilus bacterium
- Storage instructions: keep in the fridge for at least 6 months, more than a year in the freezer
- Origin: Japan
- Allergens: none
How to make your own Nattō with our natto starter
This recipe is for 1 kg, but you can make less if you want to.
- 500 grams of dry soybeans
- 0,5 gram (half a bag) natto starter dissolved in a small (preferably distilled) water.
- Wash the beans and soak them overnight in plenty of water.
- Cook the soft beans for about four hours.
- The beans do not need to be dehulled.
- Mix the starter with the still hot beans.
- Allow to cool to about 40 ° C.
- Fermentate covered with plastic wrap with some holes pricked in a lukewarm oven at about 40 ° C (38-45) for 24-36 hours. Note: not higher than 45 ° C.
- Test the natto: a kind of slimy wires should have developed between the beans.
- Let mature in the refrigerator for around 24 hours before eating.
- You do not need big portions of natto. Pack portions in bags or trays and freeze them. It has a very long shelf life.
Buying a natto starter?
Order your natto starter at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of the natto starter? Ask them in our chat, we’re here to help!
Online English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.