Called Natto in Japan and Thua-nao in Thailand, this soybean ferment has a strong, somewhat persistent, unique flavor. The bacteria: Bacillus subtilis var natto, makes a sticky, viscous polymer surrounding the soybeans during the 18-24 hours of incubation. This creates wispy threads evident when the cultured soybeans are pulled apart. Kept cool and dry, Natto Starter has at least a 6 month shelf life at full potency.
Contains 11g of Natto spore which is enough starter to make a total of 4.5 pounds of Natto or 3 batches of 1.5 pounds each. One teaspoon of Natto starter, plus one pound of soybeans will make 1.5 pounds of fresh Natto.
