Cultures for Natto (Kin)
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?
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:
2g natto starter for every 300-400g uncooked beans or 600-800g cooked beans.
Basic Recipes are available as a download after purchase in your online account. Please make sure to create one.
wheat extract, bacilus subtilis
Store in a cool and dry place or in the freezer. See package for best by date.
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