---
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: "R485"
currency: ZAR
in_stock: true
reviews_count: 8
category: "Nattomoto"
url: https://www.desertcart.co.za/products/67988131-japanese-natto-starter-spores-nattomoto-3g-enough-to-make-30kg
store_origin: ZA
region: South Africa
---

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

**Brand:** nattomoto
**Price:** R485
**Availability:** ✅ In Stock

## Summary

> 🌿 Unlock the ancient superfood magic—make your own premium natto at home!

## 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?** R485 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/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 authentic Japanese Bacillus Subtilis from 100% organic soybeans for unmatched natto quality.
- • **Precision & Convenience:** Comes in a resealable bottle with a dedicated measuring spoon for perfect fermentation every time.
- • **Sustainable & Authentic:** Proudly 100% product of Japan, supporting traditional fermentation with eco-conscious packaging.
- • **Fermentation Made Simple:** Compatible with modern kitchen tech like Instant Pots and yogurt makers for effortless, consistent results.
- • **Massive Yield, Minimal Input:** Just 3 grams of spores can ferment up to 30 kilograms of fresh natto—efficiency meets tradition.

## Overview

Nattomoto Japanese Natto Starter Spores offer a 100% organic, authentic Bacillus Subtilis culture sourced directly from Japan. Each 3g pack can ferment up to 30kg of natto, delivered in a resealable bottle with a measuring spoon for precise use. Ideal for health-conscious foodies and fermentation enthusiasts, it integrates seamlessly with modern kitchen appliances to create fresh, nutrient-rich natto with traditional flavor and texture.

## 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: Store this in the freezer and the spores will keep their strength for a long time - Some of the bad reviews of this made me wonder, but I have had great results with these spores. I buy small soybeans labeled as “soybeans for sprouting” at Hmart, and use my Instant Pot for soaking, cooking, and fermenting my natto. First I put 2 cups of soybeans in the inner pot of my Instant Pot, add enough water to cover by several inches, and cover with the glass lid. I let them soak for about 24 hours (or until the top of the soaking water looks bubbly). Then I drain the beans into a steamer basket and put this in my pot along with a couple of cups of water. I cover this with the pressure cooker lid (remembering to close the valve) and set it to the following: Pressure Cook / High Pressure / Normal / 40 minutes and I turn off the Keep Warm function. (I have the 8 quart Instant Pot Duo, some of the buttons and settings may run a little different on other versions.) Once this is done, I let the pressure release naturally, which takes about 22 minutes. While the pressure is releasing, I fill my electric steam kettle with water and bring this to a boil. Into a large stainless steel bowl or half-gallon mason jar I throw the following items: 1/8 and 1/4 tsp , and 1 tbsp measuring spoons, steaming cloth or cheesecloth, and a spoon large enough to mix the beans. Over these I pour the boiling water to sterilize, leaving it for 5-10 minutes and then draining. Once the pressure has come down, I remove the steamer basket with my beans and place this on the counter. I pour out all but 2 tbsp of the liquid from my Instant Pot. To this I add 1 itty-bitty spoonful of the natto spores (using the little spoon included with them), 1/4 tsp brown sugar, and 1/8 tsp salt. I mix these together using the spoon I sterilized, then dump the beans in on top of this and thoroughly mix everything. I line the now empty steamer basket with a steaming cloth or cheesecloth, spoon the beans on top of this, and then fold the remaining cloth over the top to cover the beans. I give a quick rinse to the inner pot of my Instant Pot and put the steamer basket back inside. This then goes back into my Instant Pot, which I cover with a glass lid and set to Yogurt - Normal - 24 hours. I find that my natto is fully and reliably fermented at this setting after 24 hours. I then pull the steamer basket out of the pot and set in on the counter until the beans are cool. This takes several hours. Then into the fridge they go. They seem ready to eat the next morning, although traditional recipes say to let them cure in the fridge for 3-5 days before eating. I’m honestly not sure what difference it makes. How long do they keep once refrigerated? I’ve never had them go bad, although I suppose that’s possible. Some people say they become gritty or grainy if you keep them too long, although I haven’t seen that. I aim to eat these daily, but sometimes I forget about them and they sit in the fridge. They don’t seem to change much over time once fermented. To eat, I take about 1/2 cup and mix in a spoonful or two of soy sauce.

## 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 |
| Age Range Description | All ages |
| Best Sellers Rank | #38,124 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #5,961 in Cooking & Baking Grocery Supplies |
| Brand | Nattomoto |
| Brand Name | Nattomoto |
| Coin Variety 1 | Soybeans |
| Cuisine | Japanese cuisine |
| Customer Reviews | 4.3 out of 5 stars 676 Reviews |
| Diet Type | Vegetarian |
| Global Trade Identification Number | 00867746000493 |
| Item Form | Whole |
| Item Package Weight | 0.01 Kilograms |
| Item Weight | 3 Grams |
| Manufacturer | Soymerica |
| Number of Items | 1 |
| Package Weight | 0.01 Kilograms |
| Size | 0.1 Ounce (Pack of 1) |
| Specialty | Organic |
| Variety | Soybeans |

## 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/71VZDZoEnyL.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/71j+3Yizc2L.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/61Yngbbc92L.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/81jGQ2bh2xL.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.

### ⭐⭐⭐⭐⭐ Store this in the freezer and the spores will keep their strength for a long time
*by K***A on December 7, 2019*

Some of the bad reviews of this made me wonder, but I have had great results with these spores. I buy small soybeans labeled as “soybeans for sprouting” at Hmart, and use my Instant Pot for soaking, cooking, and fermenting my natto. First I put 2 cups of soybeans in the inner pot of my Instant Pot, add enough water to cover by several inches, and cover with the glass lid. I let them soak for about 24 hours (or until the top of the soaking water looks bubbly). Then I drain the beans into a steamer basket and put this in my pot along with a couple of cups of water. I cover this with the pressure cooker lid (remembering to close the valve) and set it to the following: Pressure Cook / High Pressure / Normal / 40 minutes and I turn off the Keep Warm function. (I have the 8 quart Instant Pot Duo, some of the buttons and settings may run a little different on other versions.) Once this is done, I let the pressure release naturally, which takes about 22 minutes. While the pressure is releasing, I fill my electric steam kettle with water and bring this to a boil. Into a large stainless steel bowl or half-gallon mason jar I throw the following items: 1/8 and 1/4 tsp , and 1 tbsp measuring spoons, steaming cloth or cheesecloth, and a spoon large enough to mix the beans. Over these I pour the boiling water to sterilize, leaving it for 5-10 minutes and then draining. Once the pressure has come down, I remove the steamer basket with my beans and place this on the counter. I pour out all but 2 tbsp of the liquid from my Instant Pot. To this I add 1 itty-bitty spoonful of the natto spores (using the little spoon included with them), 1/4 tsp brown sugar, and 1/8 tsp salt. I mix these together using the spoon I sterilized, then dump the beans in on top of this and thoroughly mix everything. I line the now empty steamer basket with a steaming cloth or cheesecloth, spoon the beans on top of this, and then fold the remaining cloth over the top to cover the beans. I give a quick rinse to the inner pot of my Instant Pot and put the steamer basket back inside. This then goes back into my Instant Pot, which I cover with a glass lid and set to Yogurt - Normal - 24 hours. I find that my natto is fully and reliably fermented at this setting after 24 hours. I then pull the steamer basket out of the pot and set in on the counter until the beans are cool. This takes several hours. Then into the fridge they go. They seem ready to eat the next morning, although traditional recipes say to let them cure in the fridge for 3-5 days before eating. I’m honestly not sure what difference it makes. How long do they keep once refrigerated? I’ve never had them go bad, although I suppose that’s possible. Some people say they become gritty or grainy if you keep them too long, although I haven’t seen that. I aim to eat these daily, but sometimes I forget about them and they sit in the fridge. They don’t seem to change much over time once fermented. To eat, I take about 1/2 cup and mix in a spoonful or two of soy sauce.

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

compact and easy to use

## 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

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.co.za/products/67988131-japanese-natto-starter-spores-nattomoto-3g-enough-to-make-30kg](https://www.desertcart.co.za/products/67988131-japanese-natto-starter-spores-nattomoto-3g-enough-to-make-30kg)

---

*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-02-25*