this post was submitted on 24 Jun 2023
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Fermentation
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That looks really interesting! I make lots of tempeh at home, but I've never heard about "natto" before. From reading the wiki I can see that the microorganism is a specific variant of Bacillus subtilis bacteria. Where did you get your spores from?
I'm in Taiwan, and we have reasonable local access to various spores from Japan (especially for Koji and natto) through a few online retailers.