Natto Spores (aka Natto-Moto) is the starter culture used with soybeans to make traditional Japanese natto. You can make nattomoto (or natto for short) fresh at home. This powdered starter culture comes with complete instructions and a special
Ingredients: Japanese natural natto starter spores (powder) natto moto.
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.
Be sure the entire process, including all utensils, pots, cheese cloth, etc. are as sterile as possible. (Boil utensils for 5 minutes prior to using.)
The jar 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 100F degrees for 22 to 24 hours. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators.
Natto is quite odorous while fermenting, and you may want to isolate the natto during
the fermentation time.
Natto-motto and white rice a Japanese favorite
-2 pounds soybeans (about 4 cups)
- 2 teaspoon water, boiled for 5 to 10
minutes to sterilize
- One spoonful (0.1 g.) Nattomoto Powder (use the special spoon that came with the Natto Spores) or per directions
- Cheesecloth or butter muslin
- Non-reactive pot (i.e., stainless steel, enameled, etc.)
- Large stainless steel spoon
- 3-4 oven-proof glass containers& lids
Inoculating natto spores on soy beans. Notice the cultured strings between t
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