Premium Non-GMO Soybeans - 3 Lbs - Perfect for Soy Milk, Tofu, Natto - 100% Product of USA

It is very difficult to fine these beans in stores. My mom fixed regularly cooked in a baked bean sauce. Delish. Appears to be good quality, fresh, normal color.

These are great for my non dairy milk maker

Perfect for Natto

I'm so happy I went with these soy beans for my first adventure into making natto! They have performed perfectly. And the one that I ate after they were fully steamed was mild and delicious. I wish I had known ahead of time that the package said for best results to refrigerate them while they are dry. I left mine in the box for over a week or more.

good quality tasty

These beans are larger than commercial natto, but still work well -- especially if you prefer a more robust texture. 1. You need an IP and a steamer basket that fits inside it. A sterile spoon (bake at 375 for 15 minutes, a small pot to boil some water. The bottom wire rack that comes with the IP. 2. Sort and rinse soybeans and soak overnight then steam on High Pressure set for 1 Hour and 35 Minutes. 3. While beans are steaming boil 2 cups of water with 1/4 tsp brown sugar and a pinch of salt and soda (for pH) for 10 minutes or more, then pour all out but about two Tbs of this liquid. Add a light sprinkle of B. subtilis natto spores from the little bottle while the liquid is still HOT ~175*F . Swill around to mix them in. This is your inoculation liquid. 4. When the beans are done after 93 minutes release the pressure or allow natural release if you want them a bit softer. 5. Use a hand sanitizer or wash your hands then IMMEDIATELY mix in your starter water well with your pre-sterlized spoon. Once again the mixture must be HOT. Natto spores require a heat shock to activate. Don't worry the spores can even survive boiling for a few minutes! 6. Immediately replace the IP lid with the vent in the Open (release) position. And set the machine to "Yogurt Normal" for 33-35 Hours. Yes, 24 is too short a fermentation time. Do not open or you risk contamination. I left my finished beans in the fridge for 3 days loosely covered to improve flavor and texture. I didn't notice the often strong sweaty horse smell when I opened the pot. Not sure why, but it was much milder? I used NattoMoto spores. This natto had a milder flavor, and no noticeable odor like some others batches I have made or eaten in the past. Addendum: If you desire a softer product I would try steaming the soybeans for 2 Hours after an overnight soak and rinse. The shorter time was meant for the small natto soybeans (Signature or Laura®) probably? I think stirring the natto with a sterilized spoon at the 1/2 way point of the ferment (~17 Hours) would produce a more desirable stringy/gooey product. You could add and stir in some more pre-boiled water at this point if the beans seem too dry. Right now I am making a 'natto' batch using red lentils. That's not as easy to do apparently, because they can overcook or steam cook/boil easier then these larger natto soybeans!

Good quality! No issues at all

I have spent around two weeks trying to make natto with these beans. I have varied everything except the beans. I've tried three different kinds of starters: two kinds of spores from two different companies (one of which is imported from Japan), different brands of frozen natto, and a freeze dried natto powder which customers have affirmed still has active natto bacteria in it (they've made natto from it). I have tried different areas in my apartment, thinking maybe the air in my kitchen area could contaminate the beans with competing bacteria/fungus. I have tried sanitizing with both alcohol and heat on different occasions. I have tried temperatures ranging from 100F to 110F using precise temperature controlled equipment. You name it, I've tried it. The only thing that has remained constant is these beans. They are NOT good for natto.