Starter Cultures for Natto
Cultures for Natto (Kin)
- 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!
Beside soy beans, the team at Craft & Culture has experimented with a variety of beans and got great results, so feel free to experiment:
- azuki red beans
- kidney beans
- black beans
- White beans
Get our natto cultures to start your ferments! We offer in amounts of 4g and 10g! Just select from the drop down menu. 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:
- 300-400g dry soy beans (~600-800g when cooked)
- 2g tempeh starter culture (Bacillus subtilis)
- Sterilize all utensils and cookware by immersing in boiling in water
- Soak the dried beans overnight and boil in water/steam until they are soft and can be mashed easily with your fingers (usually 1-2 hours on high heat). Save the boiling liquid.
- When the beans are at room temperature, sprinkle the starter culture and add some boiling liquid to moisten and mix well. Transfer the mixture into a heat proof container like a stainless steel bowl and cover with plastic-wrap to maintain moisture.
- Place the mixture into a rice cooker under the "warm" setting or covered in the oven at 40 degree Celsius. Make sure the beans are packed but not too packed as air needs to circulate for the bacteria to grow
- in 24 hours, a white film should form over the surface of the beans. Remove from heat.
- Stir the mixture with a chopstick. Sticky strands will be observed. Cover with cling wrap over the surface of the beans and store in the fridge or freezer to halt the fermentation.
- If allowed to ferment longer, the natto should have a stronger pungent smell with hints of ammonia. It is still edible.
Store in a cool and dry place or in the freezer. See package for best by date.