Natto spores (natto-moto) are the starter culture used with soybeans to make traditional Japanese natto fresh at home.
- Contains 2.83g per tube.
- This powdered starter culture (Bacillus subtilis) comes complete with a special measuring spoon.
- Sufficient to inoculate approximately 22.5kg of soybeans to make approximately 40kg of fresh natto.
- The fermentation process requires the natto be kept at approximately 38°C for 22 to 24 hours.
