{"title":"Cultures \u0026 DIY Kits","description":"","products":[{"product_id":"koji-cultures","title":"[ PRE ORDER ] Rice Koji Starter Cultures for Miso, Tamari, Amazake","description":"\u003ch1 class=\"oaimY _1ntuX\"\u003eRice Koji Cultures for Miso \u003c\/h1\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/products\/image_084ddfa8-f2ec-4a3a-bf12-00129aeda5d9_240x240.jpg?v=1576077309\" alt=\"\" style=\"margin-right: auto; margin-left: auto; float: none; display: block;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003e\u003cimg alt=\"Rice Koji Starter Cultures for Miso, Tamari, Amazake - Craft \u0026amp; Culture - Kombucha, Kefir \u0026amp; Probiotics Singapore\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/products\/image_9aa01403-7c6a-4450-bb87-2ae1112f6fea.jpg?v=1619790072\" width=\"230\" height=\"229\"\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003eCheck out our Miso-making Process\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cem\u003e\u003c\/em\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eKoji was first used in China (where it is known as qu) in 300 BC, and in Japan in 300 AD. As a fermenting agent, koji was a vital component in food preservation. By 10th Century AD koji was being deliberately manufactured so the foods made with it could be produced in large enough quantities to meet demand. Since then the demand for koji has grown, and its use has diversified from being just a fermenting agent to also being a seasoning in its own right!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eKoji is a super star in fermentation and provides the main framework for major fermented soy and rice foods:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eShio Koji - A condiment and marinade\u003c\/li\u003e\n\u003cli\u003eMiso (fermented bean paste) and Tamari (wheat-free soy sauce substitute) \u003c\/li\u003e\n\u003cli\u003eShoyu (soy sauce)\u003c\/li\u003e\n\u003cli\u003eRice vinegars\u003c\/li\u003e\n\u003cli\u003eSake (rice wine)\u003c\/li\u003e\n\u003cli\u003eAmazake (sweet, non-alchoholic rice wine)\u003c\/li\u003e\n\u003cli\u003eTsukemono (Pickles)\u003c\/li\u003e\n\u003cli\u003eGarums (fish sauce, chicken sauce - Koji fermentation breaks down proteins and imbues it with an aromatic and sweet flavour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAt Craft \u0026amp; Culture, get our rice \u003ci\u003ekoji\u003c\/i\u003e (米麹) to start your ferments! We offer in amounts of 200g and 450g! Just select from the drop down menu. We also offer fermentation workshops as well! Please see \u003ca href=\"https:\/\/www.craftculturesg.com\/collections\/workshops\" title=\"Fermentation workshops Singapore\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eKnown scientifically as \u003cem\u003eAspergillus Oryzae\u003c\/em\u003e, this mould undergoes rapid mycelial growth on and into grains like rice and barley, and secretes enzymes like amylases to digest carbohydrates into simple sugars when the koji rice is activated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUpon addition to a second grain, usually cooked soy beans, a secondary fermentation process then happens, transforming in flavor and texture. It's how soybeans become miso, rice becomes sake, soybeans plus wheat become soy sauce. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFamed chef David Chang of Momofuku describes it best: \u003cbr\u003e\u003cem\u003e\"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious.\"\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cem\u003eUsage:\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eFor white miso, use 200g rice koji to 100g uncooked beans. Makes 500-550 g \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eBasic Recipes are available as a download after purchase in your online account. Please make sure to create one.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv style=\"padding-left: 60px;\"\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 60px;\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch3\u003eAppearance:\u003c\/h3\u003e\n\u003cp\u003eColour differences may vary between pale beige-brown, yellow, cream, or white. May come in cakes or as individual grains\u003c\/p\u003e\n\u003ch3\u003eStorage:\u003c\/h3\u003e\n\u003cp\u003eStore in a cool and dry place or in the fridge. See package for best by date.\u003c\/p\u003e\n\u003ch3\u003eDelivery: \u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv\u003eFree\u003cspan\u003e \u003c\/span\u003estandard\u003cspan\u003e \u003c\/span\u003email via Singpost \u003c\/div\u003e\n\u003cdiv\u003eFriday Courier Delivey options available\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 60px;\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Craft \u0026 Culture - Kombucha, Kefir \u0026 Probiotics Singapore","offers":[{"title":"400g","offer_id":31523930931280,"sku":"","price":28.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/files\/rice-koji-starter-cultures-for-miso-tamari-amazake---craft-culture---kombucha-kefir-probiotics-singapore-3123098jpeg-29216483.png?v=1721910411"},{"product_id":"soy-sauce-koji-cultures","title":"Koji Starter Cultures for Soy Sauce","description":"\u003ch1 class=\"oaimY _1ntuX\"\u003eKoji Cultures for Soy Sauce\u003c\/h1\u003e\n\u003cdiv\u003eKoji was first used in China (where it is known as qu) in 300 BC, and in Japan in 300 AD. As a fermenting agent, koji was a vital component in food preservation. Koji is a super star in fermentation and provides the main framework for major fermented soy foods:\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eShio Koji - A condiment and marinade\u003c\/li\u003e\n\u003cli\u003eMiso (fermented bean paste) and Tamari (wheat-free soy sauce substitute) \u003c\/li\u003e\n\u003cli\u003eShoyu \/ Jiang You \/ soy sauce - The cornerstone of Asian Cooking\u003c\/li\u003e\n\u003cli\u003eRice vinegars\u003c\/li\u003e\n\u003cli\u003eSake (rice wine)\u003c\/li\u003e\n\u003cli\u003eAmazake (sweet, non-alchoholic rice wine)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy Ferment Your Own Soy Sauce?\u003c\/h3\u003e\n\u003cp\u003eSoy sauce is made either by fermentation which is slow or by\u003cspan\u003e acid \u003c\/span\u003ehydrolysis which is a chemical process and rapid. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFermented Soy sauce:\u003c\/span\u003e The taste is unbeatable. It is liquid gold. Each and every drop contains deep, complex and mellow umami flavours that elevate food to a higher level. Naturally \u003cspan\u003ebrewed soy sauce \u003c\/span\u003e\u003cspan\u003ehas a reddish-brown color, and is well balanced in terms of flavor and aroma. This process takes 6 months to 2 years. Average cost in specialty stores: $36-60 for 1L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eC\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003ehemically produced soy sauce:\u003c\/span\u003e The taste is brash and strong, and may have an astringent smell. Its dark color is created\u003c\/span\u003e\u003cspan\u003e artificially using corn syrup, salt, caramel coloring and other additives. This process takes a few days to produce. Average cost in a regular grocery store: $4.5 for 1L\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCan you see why we are fans of slow, fermented soy sauce? Due to the long time frame, it costs easily 10-15 times the price of cheap soy sauce, so we've started brewing our own... and now, so can you!\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAt Craft \u0026amp; Culture, get our soy sauce \u003ci\u003ekoji\u003c\/i\u003e kin (麹) to start your soy sauce ferments! If you require more know-how, \u003c\/strong\u003e\u003cstrong\u003eWe also offer fermentation workshops as well! Please see\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.craftculturesg.com\/collections\/workshops\" title=\"Fermentation workshops Singapore\" target=\"_blank\"\u003e\u003cspan\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eKnown scientifically as \u003cstrong\u003e\u003cem\u003eAspergillus Sojae\u003c\/em\u003e\u003c\/strong\u003e, this mould is first mixed with wheat flour and undergoes rapid mycelial growth on grains like soy, and secretes enzymes like amylases to digest carbohydrates into simple sugars when the koji is activated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUpon addition to brine, a secondary fermentation process then happens, transforming in flavor and texture. It's how soybeans become miso, rice becomes sake, soybeans plus wheat become soy sauce. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFamed chef David Chang of Momofuku describes it best: \u003cbr\u003e\"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUsage:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e20g soy sauce koji makes 6000-8000ml of soy sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003e\u003cb\u003eBasic Recipes are available as a download after purchase in your online account. Please make sure to create one.\u003c\/b\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3\u003eUnit Weight: 20g (Makes 6 to 8 L of soy sauce) \u003c\/h3\u003e\n\u003cp\u003eEach L of slow fermented soy sauce costs about $3-5 to make\u003c\/p\u003e\n\u003ch3\u003eAppearance: Olive green powder\u003c\/h3\u003e\n\u003ch3\u003eStorage: Store in a cool and dry location, out of sunlight. \u003c\/h3\u003e\n\u003ch3\u003eDelivery: \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eFree\u003cspan\u003e \u003c\/span\u003estandard\u003cspan\u003e \u003c\/span\u003email via Singpost \u003c\/div\u003e\n\u003cdiv\u003eFriday Courier Delivey options available\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Craft \u0026 Culture - Kombucha, Kefir \u0026 Probiotics Singapore","offers":[{"title":"20 grams","offer_id":31938967076944,"sku":"","price":29.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/files\/koji-starter-cultures-for-soy-sauce---craft-culture---kombucha-kefir-probiotics-singapore-3123098jpeg-29216429.png?v=1721910189"},{"product_id":"cultures-for-tempeh","title":"Starter Cultures for Tempeh (Ragi)","description":"\u003ch1 class=\"oaimY _1ntuX\"\u003eCultures for Tempeh\u003c\/h1\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/files\/tempeh-photo-vert_480x480.jpg?v=1584524174\" alt=\"Starter Cultures for Tempeh (Ragi) by Craft \u0026amp; Culture - Kombucha, Kefir \u0026amp; Probiotics Singapore, characterized by its high protein content from fermented soybeans, is displayed with slices fanned out over a whole block on a white background. The product features a golden interior contrasted by a white, textured outer layer.\"\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003eWhite mould fibers connecting soy beans together\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cp\u003eTempeh is a traditional Indonesian soy product made from fermented soybeans using rhizopus oligosporus mould. It became increasingly popular due to its delicious nutty profile and high protein content. It also has a firm and earthy flavour, which increases in intensity as it ripens. We love it especially sliced thin and fried into chips, or cubs in a lemongrass-sambal stir-fry. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAt Craft \u0026amp; Culture, get our tempeh cultures to start your ferments! We also offer fermentation workshops as well! Please see \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/www.craftculturesg.com\/collections\/workshops\" title=\"Fermentation workshops Singapore\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFamed chef David Chang of Momofuku describes it best: \u003cbr\u003e\u003cem\u003e\"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious.\"\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eRecommended Usage:\u003c\/h3\u003e\n\u003cp\u003e1g tempeh ragi for every 250g of dry beans or 500g cooked beans\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eBasic instructions wIll be emailed after purchase. Please make sure to create an account.\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch3\u003eAppearance:\u003c\/h3\u003e\n\u003cp\u003eTempeh ragi colour differences may vary between pale beige, yellow, cream, or white. \u003c\/p\u003e\n\u003ch3\u003eStorage:\u003c\/h3\u003e\n\u003cp\u003eStore in a cool and dry place or in the freezer. See package for best by date.\u003c\/p\u003e\n\u003ch3\u003eDelivery: \u003c\/h3\u003e\n\u003cdiv\u003eFree standard mail via Singpost \u003c\/div\u003e\n\u003cdiv\u003eFriday Courier Delivey options available\u003c\/div\u003e","brand":"Craft \u0026 Culture - Kombucha, Kefir \u0026 Probiotics Singapore","offers":[{"title":"25g","offer_id":32018173427792,"sku":"","price":17.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/files\/starter-cultures-for-tempeh-ragi---craft-culture---kombucha-kefir-probiotics-singapore-3123098jpeg-29216500.png?v=1721910512"},{"product_id":"starter-cultures-for-natto","title":"Starter Cultures for Natto","description":"\u003ch1 class=\"oaimY _1ntuX\"\u003eCultures for Natto (Kin)\u003c\/h1\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/products\/image_cd97013f-a9d9-4a35-b598-91e048781b2d_480x480.png?v=1586683046\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eCharacteristic white strands of protein and polysaccharides in Natto\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ci\u003e\u003cb\u003eNatto \u003c\/b\u003e\u003c\/i\u003e\u003cspan\u003e(\u003cspan lang=\"ja\" title=\"Japanese language text\"\u003e納豆\u003c\/span\u003e)\u003c\/span\u003e\u003cspan\u003e is a traditional Japanese food\u003c\/span\u003e \u003cspan\u003emade from soy beans \u003c\/span\u003e\u003cspan\u003ethat have been fermented \u003c\/span\u003e\u003cspan\u003ewith \u003c\/span\u003e\u003ci\u003e\u003ca href=\"https:\/\/en.m.wikipedia.org\/wiki\/Bacillus_subtilis\" title=\"Bacillus subtilis\"\u003eBacillus subtilis var. natto\u003c\/a\u003e\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e It is often served as a breakfast food together \u003c\/span\u003e\u003cspan\u003eserved with Japanese \u003c\/span\u003e\u003cspan\u003emustard, \u003c\/span\u003esoy sauce\u003cspan\u003e, and spring onions over rice\u003c\/span\u003e\u003cspan\u003e. Traditionally, natto was made by wrapping boiled soybeans in rice straw, which naturally contains the bacteria \u003cem\u003eBacillus subtilis\u003c\/em\u003e on its surface. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cspan\u003eDoing so allowed the bacteria to ferment the sugars present in the beans, eventually producing natto. \u003c\/span\u003e\u003ci\u003eNatto \u003c\/i\u003eis often considered an acquired taste because of its strong flavor and sticky, viscous texture.\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eOur friends in Japan love it as it is slurp-worthy in rice and noodles, but did you know that \u003ca href=\"https:\/\/www.newsweek.com\/gut-bacteria-immune-system-probiotics-1333541\" target=\"_blank\"\u003eviscous foods\u003c\/a\u003e containing polysaccharides and produced by gut bacteria  minimize infections and could potentially ward of cancer?\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/japantoday.com\/category\/features\/kuchikomi\/natto-does-the-slime-that's-sublime-really-protect-from-the-coronavirus\" title=\"natto covid-19 coronavirus\" target=\"_blank\"\u003eConsumers in Japan also believe it can ward off pneumonia from the COVID-19 virus (unproven)!\u003c\/a\u003e \u003c\/strong\u003eLove it or not, Natto is a superfood consumed for its health benefits and are more nutritious than regular unfermented soy beans:\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cul\u003e\n\u003cli\u003eContributes to Stronger Bones\u003c\/li\u003e\n\u003cli\u003eStrengthens Immune Systems\u003c\/li\u003e\n\u003cli\u003ePromotes Heart Health\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.nytimes.com\/2020\/01\/29\/well\/eat\/eat-natto-live-longer.html\" title=\"natto longevity\" target=\"_blank\"\u003eMay promote Longevity according to a study featured in the New York Times\u003c\/a\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cem\u003e\u003c\/em\u003e\n\u003cp\u003eDelicious Ways of Eating Natto: On toast, as a topping over a rice bento, fried rice, omelettes, with avocados and more!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eGet our natto cultures to start your ferments! We also offer fermentation workshops as well! Please see \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/www.craftculturesg.com\/collections\/workshops\" title=\"Fermentation workshops Singapore\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFamed chef David Chang of Momofuku describes it best: \u003cbr\u003e\u003cem\u003e\"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious.\"\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHere's our recipe to make natto:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eUsage: \u003c\/h3\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e2g natto starter for every 300-400g uncooked beans or 600-800g cooked beans.\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cem\u003e\u003cb\u003eBasic Recipes are available as a download after purchase in your online account. Please make sure to create one.\u003c\/b\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 60px;\" data-mce-style=\"padding-left: 60px;\"\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 60px;\" data-mce-style=\"padding-left: 60px;\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch3\u003eContains: \u003c\/h3\u003e\n\u003cp\u003ewheat extract, bacilus subtilis \u003c\/p\u003e\n\u003ch3\u003eAppearance:\u003c\/h3\u003e\n\u003cp\u003eWhite powder\u003c\/p\u003e\n\u003ch3\u003eStorage:\u003c\/h3\u003e\n\u003cp\u003eStore in a cool and dry place or in the freezer. See package for best by date.\u003c\/p\u003e\n\u003ch3\u003eDelivery: \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eFree\u003cspan\u003e \u003c\/span\u003estandard\u003cspan\u003e \u003c\/span\u003email via Singpost \u003c\/div\u003e\n\u003cdiv\u003eFriday Courier Delivey options available\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 60px;\" data-mce-style=\"padding-left: 60px;\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Craft \u0026 Culture - Kombucha, Kefir \u0026 Probiotics Singapore","offers":[{"title":"20g","offer_id":32149142896720,"sku":"","price":40.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/files\/starter-cultures-for-natto---craft-culture---kombucha-kefir-probiotics-singapore-3123098jpeg-29216498.png?v=1721910500"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2319\/9695\/collections\/d8d4cac5987cf7fdaafdee7a75543e75.jpg?v=1619789423","url":"https:\/\/www.craftculturesg.com\/collections\/fermentation-kits\/kefir-singapore.oembed","provider":"Craft \u0026 Culture ","version":"1.0","type":"link"}