Question 1

Will these propagate in yogart using a yogart maker?

Accepted Answer

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!

Question 2

Can I store this product in the fridge ?

Accepted Answer

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.

Question 3

What are the instructions? I only received Japanese version

Accepted Answer

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.

Question 4

Has anyone used okara (soy pulp) for making natto with this culture?

Accepted Answer

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).

Weight	3 Grams
Brand	Nattomoto
Form	Whole
Manufacturer	Soymerica
Item part number	Y1-121Z-Y43M
Net Quantity	30000 gram
Package Dimensions	8.71 x 2.69 x 2.39 cm; 3 g

Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Product of Japan

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