Descrizione
Make authentic Japanese natto at home. This powdered natto-moto (Bacillus subtilis natto spores) ferments cooked soybeans into natto: just dissolve a tiny amount in warm water, mix with the beans and keep warm for 24 hours.
- Pure Japanese natto bacteria culture in powder form
- 1g makes approximately 10kg of natto; 3g makes approximately 30kg
- Includes a detailed natto-making guide (Japanese)
- Store in a cool, dry place – long shelf life
【Net Content】
1g or 3g
【Country of Origin】
Japan