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Starter Cultures for NattoCultures for Natto (Kin) Characteristic white strands of protein and polysaccharides in Natto Natto () is a traditional Japanese food made from soy beans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food together served with Japanese mustard, soy sauce, and spring onions over rice. Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria Bacillus

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Cultures for Natto (Kin)

Name: Starter Cultures for Natto
Brand: sudoshz.ir
SKU: 38317315465
Price: 40.00 USD
Availability: InStock
Rating: 4.8613 (93 reviews)

Characteristic white strands of protein and polysaccharides in Natto

Natto (納豆) is a traditional Japanese food made from soy beans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food together served with Japanese mustard, soy sauce, and spring onions over rice. Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria Bacillus subtilis on its surface.

Doing so allowed the bacteria to ferment the sugars present in the beans, eventually producing natto. Natto is often considered an acquired taste because of its strong flavor and sticky, viscous texture.

Our friends in Japan love it as it is slurp-worthy in rice and noodles, but did you know that viscous foods containing polysaccharides and produced by gut bacteria minimize infections and could potentially ward of cancer?

Consumers in Japan also believe it can ward off pneumonia from the COVID-19 virus (unproven)! Love it or not, Natto is a superfood consumed for its health benefits and are more nutritious than regular unfermented soy beans:

Contributes to Stronger Bones
Strengthens Immune Systems
Promotes Heart Health
May promote Longevity according to a study featured in the New York Times

Delicious Ways of Eating Natto: On toast, as a topping over a rice bento, fried rice, omelettes, with avocados and more!

Get our natto cultures to start your ferments! We also offer fermentation workshops as well! Please see here

Famed chef David Chang of Momofuku describes it best:
"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious."

Here's our recipe to make natto: