Organic Cultures- Organic Cultures -
Water Kefir & Dairy Kefir Grains,
Kombucha Mushrooms, Tempeh,
Plus Traditional Food Culture Starters

Organic Cultures
General Delivery
Buckley, MI 49620
United States

ph: 1+ 231.357.9736

info@organic-cultures.com

Follow Us On ...TwitterFacebook

  • HomeClick to open the Home menu
    • Our Blog Page
    • Culture & Kombucha Bank
    • International Orders
  • Buy Culture Starters
  • Milk Kefir GrainsClick to open the Milk Kefir Grains menu
    • What is Dairy Kefir?
    • Dairy Kefir Grains
    • Kefir Grains Water
    • What to Know When Buying Grains...
    • Where to Buy Kefir Grains ?
    • Studies on Milk Kefir Grains
  • Water Kefir Grains
  • Dairy CulturesClick to open the Dairy Cultures menu
    • Dairy Kefir Grains
    • Tanekin Kefir Yogurt
    • Filmjolk Yogurt Starter
    • LangFil Yogurt Starter
    • Viili Yogurt Starter
    • Buttermilk Starter
    • Piima Yogurt Culture
    • Types of Yogurts
    • Matsoni/Caspian Sea Yogurt
  • Other CulturesClick to open the Other Cultures menu
    • Ginger Brew
    • Koji Spores
    • Kombucha Mushroom Tea
    • Tempeh Starter Spores - PTS
    • Benefits of Tempeh and Simple Recipes
    • Tapai - Fermented Rice Cake
    • Natto Culture
  • Kombucha Tea MushroomClick to open the Kombucha Tea Mushroom menu
    • Top 4 Kombucha Brewing Questions
    • Kombucha and pH Readings
    • Kombucha Tea and Mold Growth
    • Kombucha Mushroom - Preventing Mold and Contamination
    • Contamination of the Kombucha Culture by Fruit Flies
    • What is Kombucha Tea?
    • Reasons to Drink Kombucha Tea
    • Kombucha FAQ's
    • Is Kombucha Tea is Safe ?
    • Kombucha & Alcohol
    • Kombucha Fermentation and It's Antimicrobial Activities
  • FAQ's - Kefir, Kombucha, JUN, and MoreClick to open the FAQ's - Kefir, Kombucha, JUN, and More menu
    • Water Kefir FAQ
    • Dairy Kefir FAQ
    • Kombucha Tea FAQ
    • Tempeh FAQ
    • JUN Honey Culture FAQ
  • Instructions SheetsClick to open the Instructions Sheets menu
    • Dairy Kefir Grains
    • Water Kefir Grains
    • Hawaiian Kefir Grains
    • Kombucha Tea - Japanese Strain Kombucha
    • Coconut Water Kefir
    • Tibicos/Tibi - Water Kefir
    • Grape Kefir Grains
    • Kombucha Tea
    • Kombucha Tea - Monk Strain Kombucha
    • Kombucha Russian Rose Strain
    • Himalayan Kombucha Strain
    • Jun - Honey Tea Culture
    • Ginger Beer Plant
    • Ginger Brew
    • How to make Natto...Natto Kin Spores
    • Koji Rice From Koji Spores
    • Tempeh - PTS
    • MIlk Based Cultures
    • Viili Yogurt Starter
    • Fil Mjolk Yogurt
    • Piima Dairy Culture
    • Matsoni/Caspian Sea
    • ButterMilk Culture
  • Culture RecipesClick to open the Culture Recipes menu
    • Milk Kefir Recipes
    • Water Kefir Recipes
    • Kombucha Tea Recipes
    • Yogurt Type Culture Recipes
    • ButterMilk Recipes
    • Tempeh Recipes
    • Indonesia Traditional Recipes
    • Japanese Koji Recipes
  • Site Search
  • About Us
  • Contact Us

How to make Natto...Natto Kin Spores

Natto kin ready to eat

What is Natto?

Nattō (なっとう or 納豆?) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.  Some eat it as a breakfast food.  Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.  In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

Before Making NATTO:

  • Be sure the entire processing area is cleaned for production.  Make sure all utensils, pots, cheesecloth (FUKIN), etc. are as sterile as possible.  (Boil utensils for 5 minutes prior to using.)
  • The packet of NATTO spores comes with a special small spoon; be sure to use the small spoon to measure the appropriate quantity for the recipe.
  • The fermentation process requires the NATTO be kept at approximately 100°F (37°C) degrees for 24 hours.  Ovens with a low temperature setting can be used, an oven w/ light on only, or inoculate in large cube-shaped food dehydrators.
  • NATTO is quite odorous while fermenting, and you may want to isolate the fermenting NATTO during this time.

Ingredients and Supplies
needed for Making NATTO:

  • 2 pounds (900g) soybeans (about 4 cups)
  • 10cc water, boiled for 5 to 10 minutes to sterilize
  • One spoonful (0.1 g.) NATTO-kin spores (use the special spoon that came with the packet)
  • Cheesecloth or butter muslin (FUKIN in Japanese)
  • Non-reactive pot (i.e., stainless steel, enameled, ceramics, etc.) or Pressure cooker
  • Large stainless steel, wood, or plastic spoon or spatula
  • 3-4 oven-proof glass containers with lids

Instructions for Making NATTO:

- Wash the soybeans using running water to gets rid of tiny dirt or dead skins off the beans.
Cooking the soy beans for natto
- Soak with clean water for 9 to 12 hours (longer soaking time recommended during colder months). Be sure to use approximately 3 parts water and 1 part soybeans to allow for expansion. You will end up with 8 to 12 cups of beans.

soaking the soy beans over night

Need Natto Starter Spores -
Fresh From Japan

- Drain the beans from the soaking water. Place beans in a large pot with mesh bowl and pour in water. Steam it for 3-4 hours. Or fill with water and boil 5-6 hours. 
The recommended way is to use a "Pressure cooker", that can be cooked faster than in a normal pot. Please refer to the
pressure cooker
instruction manual for
operation guidelines.

steaming the soy beans for fermentation

- Drain the cooked beans and place in a sterilized pot. Dissolve 1/5 special spoonful of NATTO spores (0.1g) into 10cc of sterilized water.

preparing the natto spores

- Immediately pour the NATTO spore solution over the beans while the beans are still warm but not hot to the touch. Stir the beans and water mixture together carefully using a sterilized spoon/spatula.

mixing in the spore mixture

- Place a thin layer of beans in each of the 3 to 4 containers. If at any point during the process some beans are spilled on the counter, etc., discard the spilled beans as they can contaminate the other beans if added back in to the batch.

mixing the beans and spores

Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven, dehydrator, or KOTATSU Japanese Warmer to 100°F (37°C).  Place the covered containers in the oven, dehydrator, or warmer and allow the NATTO to ferment for 24 hours being sure to keep the temperature steady at 100°F (37°C).  Check the temperature throughout the day/night.

fermenting the soy bean mixtureAt the conclusion of the fermentation period, let the NATTO cool for a couple of hours, then remove the lid and the cloth, replace the lid, and store the containers in the
refrigerator at least overnight.

NATTO can also be aged
in the refrigerator for 3-4 days. Smaller portions of finished NATTO can be stored in the freezer and thawed for later use. 
Happy Culturing!



Got Culture Questions?  Call the Culture Hotline...
Please Call 1+231.357.9736  Between 4PM - 8PM, GMT -5/EST
. 
Copyright 2010-2018 Organic Cultures - Water Kefir Grains, Dairy Kefir Cultures, Kombucha/JUN strains, Japanese culture spores for home food culturing. 
Copyright protected under state, national, and international laws. All rights reserved.  Images may be used/copied if  www.organic-cultures.com
is quoted or linked as the source. 

Contact webmaster at: webmaster (at) organic-cultures.com

Organic Cultures
General Delivery
Buckley, MI 49620
United States

ph: 1+ 231.357.9736

info@organic-cultures.com

Follow Us On ...TwitterFacebook