Powdered Natto Starter
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CA$10.00
CA$10.00
Called Natto in Japan and Thua-nao in Thailand this cultured whole bean soy food has a strong, somewhat persistent, unique flavor. The bacteria, Bacillus subtilis var natto, makes cooked soybeans into a sticky, viscous polymer during the 6-12 hours of incubation. This creates wispy threads evident when the cultured soybeans are pulled apart. Kept cool and dry, Natto Starter has at least a 6 month shelf life at full potency. Each starter contains enough starter to make a total of 4.5 pounds of Natto or 3 batches of 1.5 pounds each. One teaspoon of Natto starter, plus one pound of soybeans will make 1.5 pounds of fresh Natto. All starters come with detailed instructions and recipes. Photo credit; Juliette Sang, Ki Kai Therapies
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