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Organic Natto Starter Culture 1g

$19.95 AUD

What is Natto?  Natto is a traditional Japanese food made from fermented soybeans. It has been known since ancient time. Many people eat natto, so you can say that it is...

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Vendor: Nourishme Organics SKU: N/A
Description

What is Natto? 

Natto is a traditional Japanese food made from fermented soybeans. It has been known since ancient time. Many people eat natto, so you can say that it is a food that is loved by many generations. Making natto includes a fermentation process to convert carbohydrates into alcohol or organic acids using microorganisms (natto starter/natto bacillus) under anaerobic conditions. Therefore, the ingredients of natto are soybeans and natto starter only.

 

Benefits of Natto

  • Contains beneficial bacteria
  • Natto is abundant with vitamin K. A serving of nattō (100g) provides 29% of the Daily value (DV) of vitamin K.
  • Source of Vitamin C. A serving of nattō (100g) provides 22% of the Daily value (DV) of vitamin C.
  • Rich in Fibre
  • Source of Nattokinase
  • Source of Protein
  • Vegan Friendly

Usage: 1g of Organic Natto Starter Culture will make up to 10 kg of Organic Natto using Organic Non GMO Soybeans

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Customer Reviews

Based on 9 reviews
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(6)
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K
K.T.
Natto

Hi, I have not used it yet. We are going to wait till the summer because we dont have a heater

Thank you Kelvin..let us know how it goes

G
G.P.
Good stink

The natto worked perfectly, made it in a dehydrator first 24hrs. The taste and smell were a little strange at first but by the end I could t get enough. 

Great new Gerald...happy Natto making

L
L.W.
Natto starter culture

After searching high and low I finally found the Natto culture I was looking for at Nourishme Organics
Made a delicious batch
Thanks so much

Awesome Louisa...happy natto making

T
T.
Worked perfectly, tastes good too

Never made Natto before, but blood clotting issues from Covid19 and general health benefits listed in medical journals convinced me to try it.

Bought books, studied papers.
Found that most directions did not mention that 79 degC is needed to aid starter culture.
Use on hot beans, unlike Tempeh.

Made my first batch with yoghurt maker with water bath at 40C for 24 hours.
Used Pyrex Glass bowl and after 24h put in fridge.
Really good taste. A bit nutty, a bit like brie.

Now looking forward to first meal of the day: natto over rice, with some mustard, chili etc.
Also good with sprouted seeds.
My chronic sinus congestion has stopped.

Didn't like store bought natto, but love my own.
Only used a 10th of packaged starter for first try and worked perfectly!

Wonderful result Tima..natto is great source of nattokinase

L
L.F.
Natto starter

Works well. Have made my first batch this week

Awesome Lesley