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We are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!

Natto Starter Powder
What Is Natto Starter Powder?
Natto Starter Powder Specially Made for Homemade Natto
Easy to Use Natto Starter Powder
How Do You Make Natto?
Natto Starter Powder
How To Make Natto
Easy Natto Tutorial
Easy Natto Tutorial
Easy Natto Tutorial

how to make natto article

How to Make Homemade Natto
We will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.
Go check out the recommended products for natto, too!
Read the article here

10g Natto Can Make Up to 100kg of Natto

The strength of natto
Natto health benefit
Natto health benefit

The Manufacture Process of Natto Starter Powder

The Manufacture Process of Natto Starter Powder

Product Size Variation

Enjoy other size variations of Natto Starter Spores Powder/Bacillus subtilis natto.

This product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!


Frequently Asked Questions

Can I drink the bacillus natto directly as it is for health?
Bacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.
What is Bacillus natto?
It is a type of fungus for making natto.
Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,
so that fermentation will proceed and natto will be completed.
I heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?
If you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.

The natto starter/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.
It has strong fermentation ability, so even first-timers can easily make natto at home.
Check the product "Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract" here.
Why my homemade natto hardly make white slimy strings?
There is a possibility that the fermentation is not going well.
Please keep warm and keep it for about 12 hours and see the condition.
The natto is extremely smelly!
There is a possibility that miscellaneous bacteria have been produced during the fermentation.
Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.
The finished smell of natto has a strong smell of ammonia.
After the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.

Product Details

Quantity 10g
(Can make up to 100kg of Natto)
Storing Guide Keep in low temperature or in refrigerator
Expiration About 1 year
Natto Starter Powder Product Detail

Why shop with KAWASHIMAYA?

Customer Reviews

Based on 1 review
Han Kim
Awesome natto!

Freshly-made natto is much different than the stuff from the store. I wanted to get authentic natto spores, so I decided to hunt around online for Japanese spores, which landed me at this site, where I found tons of good stuff. The natto research was for health optimization, but I ended up really enjoying the natto I made. You can use it for instant chili by putting a dollop on meat stew or a bowl of rice, for example. (The grocery store-bought natto is sort of evil, I read that many japanese feel the same, though they eat it for health.)

I use the spores for all types of beans -- the owners of Noma have a fermentation book out, I highly recommend it. Initially, I waited a long time before trying to make the natto for the first time, so the spores had "expired" (spores last a long time, so I don't know why they need an expiration date, probably some labelling requirement thing), but they worked fine. I thought they might have weakened, so I used extra, but it it wasn't necessary, and I used a regular amount with subsequent batches.

Customer Reviews

Based on 1 review Write a review
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