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Natto Starter Spores Powder from Takahashi Yuzo Laboratory is a transformation from a liquid form of natto starter to a powdered form of natto starter to make it easier to make homemade natto.
With only 3g of Natto Starter Spores Powder, you can make about 30 kg of natto at home!
This product is a powdered version of the natto starter spores that natto manufacturers also use. Very easy to use to make homemade natto.
To make natto, sprinkle natto starter on soybeans, then natto spores will attach to soybeans and ferment in an appropriate environment.
Especially, the recent popular topic on the thrombolytic enzyme (nattokinase) which produced only by fermenting soybeans with natto.
Would you like to try making homemade natto?
Instructions (in Japanese) and a spoon are included in the package.
No. The natto starter is extracted from soybeans, but there is no organic certification.
Store in a cool dry place with low humidity such as fridge before and after opening.
Find Kawashimaya Free Homemade Fermented Foods Recipes. Advised by Japanese fermented food manufacturers.
The Surprising Power of
Natto Starter Spores
Natto starter spores (Bacillus subtilis var. natto) have amazing power that is very useful to our body. We will explain this to you next.
Nattokinase is an enzyme contained in natto.
The production of nattokinase occurs at the stage of fermentation after adding the natto starter spores (Bacillus subtilis) after boiling the soybeans.
Nattokinase has the function of dissolving thrombus (blood clot) and making blood flows smoothly, which is now attracting much attention as an enzyme that is very helpful in improving health. Especially, it is said to have an excellent effect on thrombolysis (the dissolution of a blood clot).
Aside from having the ability to disintegrate the fibrin (the main component of thrombus) directly, it also has the function of activating other thrombolytic enzymes in the body and increasing its amount.
In addition, recent studies have found that there are effects such as decomposing substances that inhibit the dissolution of thrombus and shorten the decomposition time.
It can be said that it is a powerful enzyme that really enhances thrombolysis from various aspects.
Besides these all, nattokinase also has other abilities, such as lowering blood pressure and preventing blood coagulation so the blood flow could be improved.
The products which are made from soybeans are originally containing various enzymes, but among them, only natto produces the nattokinase enzyme.
If you eat natto starter spores (Bacillus subtilis var. natto), it is known that good bacteria such as lactic acid bacteria (Lactobacillales) and others which is useful for our body tend to increase in our body.
Experiment result shows that the amount of lactic acid bacteria has increased about 10 times when Bacillus subtilis var. natto and lactic acid bacteria coexist.
Also, natto starter spores (Bacillus subtilis var. natto) also has the effect of suppressing bad bacteria. In addition, since lactic acid bacterias tend to increase, as a result, good bacteria are activated in the body.
We also can expect improvement of intestinal environment. The natto spores exert a remarkable effect on the intestinal action that prevents diarrhea and enteritis, and also prevents constipation by balancing the intestinal bacteria.
Besides all of these, Natto produces a lot of active enzymes in the body. It greatly contributes to digestion, intestinal control and other actions.
The secret of the usefulness of natto spores is its "strength".
Most intestinal bacteria in the body have short lifetime and weak nature.
Therefore, if you do not supply them frequently, you can not expect long-term successful activity in the intestines.
In exchange, the lifetime of Bacillus subtilis var. natto is long, and it is said that when it's taken once, it survives for 4 or 5 days in the body and exerts its effect.
It enters the body from the mouth, passes through the stomach acid in the stomach, reaches the intestine alive,and has the strength to be discharged to the feces without being killed in the body (still alive when being discharged in the feces).
In this way, only Bacillus subtilis var. natto which is in natto starter spores can pass through the body alive!
This is the main reason why Bacillus subtilis var. natto in natto starter exerts such excellent effects.
After boiling soybeans, just sprinkle natto bacteria on the boiled soybeans and keep it warm for about 24 hours to make delicious homemade natto.
For more detail on how to make it, please click this page How to Make Homemade Natto.
In the video above, we are using the Natto Starter Spores from Kawashimaya, extracted from 100% organic soybeans.
|Product's Name||Natto Starter Spores Powder - Product of Yuzo Takahashi Laboratory|
|Expiration Date||About 2 years (see on packaging)|
|Storage Method||Please store in a cool dry place with low humidity, such as refrigerator.|