Nattomoto - Nattō Starter - Make Japanese Natto at home!

Natto is a traditional Japanese fermented soybean food made using Bacillus subtilis var. natto. It has a distinctive sticky, stringy texture and a strong, savoury flavour. It is one of the most nutrient-dense fermented foods in the world — particularly rich in Vitamin K2, which is difficult to obtain from most Western diets.

One 3g vial can produce approximately 30kg of natto at home. Once you have made your first batch, you can freeze a portion of it and use it as a starter for your next batch — just as you would with yoghurt. Your initial purchase goes a very long way.

Natto is made from soybeans and bacterial culture only — there are no animal products involved. It is suitable for vegans, vegetarians, and those following plant-based diets.

• Answer: Keep the vial in the freezer once opened. The Bacillus subtilis spores are highly resilient and remain viable for a long time when frozen. There is no need to use the entire vial at once — take what you need and return the rest to the freezer.

Natto has a strong, earthy, umami-rich flavour that is an acquired taste for many people outside Japan. It is traditionally eaten over steamed rice with soy sauce and Japanese mustard. The flavour mellows when mixed into dishes — try it stirred through miso soup, on toast with avocado, or mixed into a rice bowl.