---
product_id: 67988131
title: "Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan"
brand: "nattomoto"
price: "A$60"
currency: AUD
in_stock: true
reviews_count: 6
url: https://www.desertcart.com.au/products/67988131-japanese-natto-starter-spores-nattomoto-3g-enough-to-make-30kg
store_origin: AU
region: Australia
---

# 100% Organic Soybean Extract 3g spores yield 30kg natto Authentic Japanese Origin Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan

**Brand:** nattomoto
**Price:** A$60
**Availability:** ✅ In Stock

## Summary

> 🌿 Elevate your kitchen game with Japan’s purest natto starter—because ordinary just won’t ferment it.

## Quick Answers

- **What is this?** Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan by nattomoto
- **How much does it cost?** A$60 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/67988131-japanese-natto-starter-spores-nattomoto-3g-enough-to-make-30kg)

## Best For

- nattomoto enthusiasts

## Why This Product

- Trusted nattomoto brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure Organic Power:** Harness the natural fermentation magic of 100% organic soybeans for a clean, authentic natto experience.
- • **Eco-Conscious & Modern:** Digital English instructions reduce paper waste—join the sustainable natto-making movement.
- • **Ultra-Efficient Starter:** Just 3 grams of spores can ferment up to 30 kilograms of natto—maximize your yield with minimal effort.
- • **User-Friendly Packaging:** Comes in a sleek, recloseable bottle with a measuring spoon for precise, mess-free use every time.
- • **Made in Japan, Loved Worldwide:** Sourced and crafted in Japan, ensuring premium quality and traditional authenticity in every batch.

## Overview

This 3g bottle of Japanese Natto Starter Spores (Nattomoto) contains 100% organic soybean extract, sourced directly from Japan. Designed for efficiency, a single package can ferment up to 30kg of authentic natto. Packaged in a convenient recloseable bottle with a measuring spoon, it supports sustainable practices by providing digital instructions. Perfect for health-conscious, eco-aware food enthusiasts eager to craft traditional natto at home with professional-grade results.

## Description

We've been using this Natto Starter Spore at our factory to make Natto and it works great. Just be sure to sterilize your utensils before making the Natto. English instructions provided by Soymerica.

Review: Made the best natto I've tasted, yet - I was hesitant to use this because I had success making natto from premade frozen natto that I bought from the store and didn't want to take any chances making a bad batch. However, I ran out of frozen natto so I decided to try these spores that had been in the cabinet for a few months. The instructions are not in English, but can be easily found online. I used a similar process to what Emmymade on YouTube does. Of course using the spores instead of premade natto. It was a great success. To me, the natto smelled and tastes stronger than when using premade natto as a starter. The taste was great and the best natto have a tasted to date. I eat it with some jasmine rice an and sweet soy sauce. I will be using these natto spores from now on instead of using frozen natto as my starter. Quick Rundown of how I made my natto. 1. Rinsed and soaked 2 cups of soybeans for about 24 Hours. 2. Drained beans and cooked in insta pot for 25 minutes on the bean setting adding water to one inch above beans first. I let the unit depressurize on its own after the cook. 3. Sterilized a strainer, glass bowl, small measuring cup, two larger spoons, tongs and thermometer with boiling water from tea kettle. 4. Drained beans and let cool to at least 115º. Set aside about 3 tablespoons of this 'bean water' in the sterilized measuring cup 5. Put cooked beans into glass bowl that can fit in insta pot. Added about 1 of the little spoons of nattomato to beans and stirred in some of set aside water as needed. (Next time I will add the spores to this water first and then stir it in together.) There are some instructions that say you can only lay the beans three deep to have success, but mine were placed in a glass bowl that could fit inside the insta pot. The beans were several layers deep. 6. Covered bowl with saran wrap and poked many. many holes in the top. 7. Added about 1/4 cup of water to insta pot and placed steaming rack on the bottom (collapsed so bowl would fit) 8. Used Yogurt setting on Normal. Let ferment for 16 hours. I did stir the natto at 9 hours. I don't know if that was necessary. If you do this make sure your spoon is sterilized. 9. After fermentation put the beans in the fridge for 2 days and then put two portions in zip loc baggies for freezing while keeping out a several day supply in the fridge for daily consumption.
Review: well work - compact and easy to use

## Features

- Ingredients: Bacillus Subtilis Natto made from 100% Organic Soybeans (100% Product of Japan)
- 3g of Natto Starter Spores can make 30kg of Natto
- Comes in a convenient recloseable bottle with measuring spoon
- Store in cool dry place and not in direct sunlight
- In an effort to save paper, we are now displaying our English instructions in the 4th image of our product page. Paper English instructions will no longer be included with the product

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B07DK2D289 |
| Best Sellers Rank | #56,530 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #9,245 in Cooking & Baking Grocery Supplies |
| Customer Reviews | 4.3 4.3 out of 5 stars (675) |
| Is Discontinued By Manufacturer  | No |
| Manufacturer  | Soymerica |
| Package Dimensions  | 3.43 x 1.06 x 0.94 inches; 0.11 ounces |

## Product Details

- **Brand:** Nattomoto
- **Item Form:** Whole
- **Item Weight:** 3 Grams
- **Package Weight:** 0.01 Kilograms
- **Specialty:** Organic

## Images

![Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan - Image 1](https://m.media-amazon.com/images/I/415WfQfmFdL.jpg)
![Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan - Image 2](https://m.media-amazon.com/images/I/41GXjRHMzML.jpg)
![Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan - Image 3](https://m.media-amazon.com/images/I/51NQiO64waL.jpg)
![Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan - Image 4](https://m.media-amazon.com/images/I/51grulY1IeL.jpg)
![Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan - Image 5](https://m.media-amazon.com/images/I/61Yngbbc92L.jpg)

## Questions & Answers

**Q: Will these propagate in yogart using a yogart maker?**
A: Yes, the yogurt machine can be used to ferment natto.  I have used a yogurt maker to make natto for myself and my family for more than a year.  This natto start is very easy to use!

**Q: Can I store this product in the fridge ?**
A: You don't need to, but the natto bacillus survives a wide range of temperatures.  It survives in your home freezer and also at 220+ F.  This product, however, didn't work for me, and I've switched back to using store-bought natto to make more natto at home.

**Q: What are the instructions? I only received Japanese version**
A: Here you go:
Utensils Needed:  -Soybeans 2.2lbs (1kg), -Sterilized Water 10 ml (Boil water for 5-10 minutes), -One spoonful of Nattomoto powder (0.1g) please note 1 special measuring spoon is provided in every box, -Sterilized Cheese Cloth (small mesh), -Sterilized Pot, -Sterilized Stainless Steel Large Spoon, -3-4 Sterilized ovenproof glass containers with lids.  Instructions: 1. Wash the soybeans and soak for 9 hours (Summer) to 12 hours (Winter) 2. Drain and boil the soybeans for 9 hours on the stove (or use a pressure cooker)* until the soybeans are soft enough to easily break with your fingers. *If you use the pressure cooker, please follow the directions with that. 3. Drain and place the beans in a sterilized pot.  4. Dissolve one special spoonful of Nattomoto (0.1g) in sterilized water 10ml. 5. Pour Nottomoto solution immediately over the beans and stir them carefully with a sterilized stainless steel spoon (Beans should still be warm). 6. Divide the bean mixture in 3-4 shallow glass containers. Do not put a lot of beans in 1 container, as it should be a thin layer. Be extra careful not to spill any bean mixture. Discard any mixture that is spilled as it should NOT be added back to the containers. 7. Put sterilized cheese cloth on the container and cover with a tight fitting lid. 8. Preheat the over or a Japanese Warmer (KOTATSU) to 100 degrees Fahrenheit (38 degrees Celsius). 9. Place the covered containers in 100 to 103 degrees F (38 to 40 degrees C) oven or warmer. Let the natto ferment for 22 to 24 hours. 10. Remove from the oven (or warmer), remove the lid (keep the cheesecloth in place) and put it into the refrigerator for one night. The next morning the natto is ready!  CAUTION!!! For optimal results: The entire process should be as sterile as possible. Every cooking utensil must be sterilized by boiling each instrument for 5-10 minutes prior to making the natto.   
My personal notes:  Good luck and I hope this goes well for you.  I've made several batches and it isn't as stringy as the kind you buy.  Moving forward I'm going to buy frozen natto at my local Chinese grocery store and add those into my homemade beans. Gail is correct, there are some great YouTube vids out there.

**Q: Has anyone used okara (soy pulp) for making natto with this culture?**
A: I have because my husband can’t stand the texture of natto.  It turned out somewhat like slightly dry potato salad in texture (but he did’t like it anyway, so I went back to making regular natto).

## Customer Reviews

### ⭐⭐⭐⭐⭐ Made the best natto I've tasted, yet
*by O***T on April 14, 2025*

I was hesitant to use this because I had success making natto from premade frozen natto that I bought from the store and didn't want to take any chances making a bad batch. However, I ran out of frozen natto so I decided to try these spores that had been in the cabinet for a few months. The instructions are not in English, but can be easily found online. I used a similar process to what Emmymade on YouTube does. Of course using the spores instead of premade natto. It was a great success. To me, the natto smelled and tastes stronger than when using premade natto as a starter. The taste was great and the best natto have a tasted to date. I eat it with some jasmine rice an and sweet soy sauce. I will be using these natto spores from now on instead of using frozen natto as my starter. Quick Rundown of how I made my natto. 1. Rinsed and soaked 2 cups of soybeans for about 24 Hours. 2. Drained beans and cooked in insta pot for 25 minutes on the bean setting adding water to one inch above beans first. I let the unit depressurize on its own after the cook. 3. Sterilized a strainer, glass bowl, small measuring cup, two larger spoons, tongs and thermometer with boiling water from tea kettle. 4. Drained beans and let cool to at least 115º. Set aside about 3 tablespoons of this 'bean water' in the sterilized measuring cup 5. Put cooked beans into glass bowl that can fit in insta pot. Added about 1 of the little spoons of nattomato to beans and stirred in some of set aside water as needed. (Next time I will add the spores to this water first and then stir it in together.) There are some instructions that say you can only lay the beans three deep to have success, but mine were placed in a glass bowl that could fit inside the insta pot. The beans were several layers deep. 6. Covered bowl with saran wrap and poked many. many holes in the top. 7. Added about 1/4 cup of water to insta pot and placed steaming rack on the bottom (collapsed so bowl would fit) 8. Used Yogurt setting on Normal. Let ferment for 16 hours. I did stir the natto at 9 hours. I don't know if that was necessary. If you do this make sure your spoon is sterilized. 9. After fermentation put the beans in the fridge for 2 days and then put two portions in zip loc baggies for freezing while keeping out a several day supply in the fridge for daily consumption.

### ⭐⭐⭐⭐⭐ well work
*by H***O on January 8, 2026*

compact and easy to use

### ⭐⭐⭐⭐⭐ you can make natto at home in your kitchen
*by A***. on August 25, 2025*

Excellent natto starter. If you like natto and can't find any it's easy to make it at home. This starter is easy to use (even though directions are all in Japanese). It makes natto with very thick stretchy slippery sticky strings and robust smoky flavor. Natto is so very healthful. I have no way to get frozen natto to eat or to use as starter so am very happy to have this starter available. I studied YouTube (nattodad) videos to see how to do this then did it a little differently. I soaked one cup of small natto soy beans (from Laurasoybeans.com) for 24 hours, drained then pressure steamed them 40 minutes in Instant pot (gasket in place), inoculated the beans while hot with one tiny scoop (included in starter) of starter dissolved in two tablespoons of hot soy bean steaming water. I covered the well-stirred beans with 2 layers of well perforated plastic wrap (see natto dad) then fermented 18-24 hours on yogurt setting in Instant pot with gasket removed (for air). Even the natto I make is useful to make more natto! Very happy with this purchase.

## Frequently Bought Together

- Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan
- Soymerica Non-GMO Soybeans - 7 Lbs. Identity Preserved (IP). Great for Soy Milk and Tofu. 100% Product of USA. Non-GMO Project Verified
- Kawashimaya Natto Starter Spores Powder 0.1 oz (3g), Can make up to 10-30kg Natto, Made From Organic Soybean Extract

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-01-26*