comments:
I use this. I can make a lot of natto with this and the cost is spread over many batches so I don’t consider the price too high. I can easily do more than 5 lbs or more of soy bean using this. https://www.amazon.com/Japanese-Natto-Starter-Spores-Nattomoto/dp/B07DK2D289/ref=mp_s_a_1_3?crid=1IHIM1DITRYHR&dib=eyJ2IjoiMSJ9.84LF00SNoWo93l9iyttW84OYGugr3FbByPKjLxc3f6oLikB48nhd4rL75MAXPxMvdT26hJMOWo5xGkhGvyf3k9rsMR8UZNbaJmHzSqL0X0jM6JzCj5dIn6uG4uQRWJ49oEvPge0mFJHwjFPui3-k8A.Tdcef8HfSr4Ga5zpjYiot_SG1RfskzMM5M3Hu0L6DjY&dib_tag=se&keywords=nattomoto&qid=1781415518&refresh=1&sprefix=nattomoto%2Caps%2C307&sr=8-3
"shitty tasting one," what? Beans? Or do you mean natto ready to eat, the kind you get in stores? What do you mean by "base natto"? Natto has only two components: beans and starter/culture. If you have natto beans, you are all set except for spores. I am very happy with these spores: Nattomoto Starter Spores. I think bad reviews mostly come from people who screwed up the process.