I have been making natto at home for over three years, and I remember my first batch vividly. I used a yogurt maker with a thermometer taped to the side, checked it every two hours, and still ended up with beans that smelled like ammonia instead of that signature nutty, cheesy aroma. The problem was never my effort. It was the equipment.
Finding the best natto making kits in 2026 means solving two problems at once: getting a reliable source of Bacillus subtilis natto spores, and maintaining a steady 100 to 105 degrees Fahrenheit for 22 to 24 hours without babysitting the machine. Most people fail at one or both. Our team tested 12 different starters and fermentation machines across 40-plus batches to figure out which ones actually deliver consistent, stringy, probiotic-rich results.
What surprised me was how wide the range is. You can spend under twenty dollars on a starter powder that makes 30 kilograms of natto, or invest in a precision fermentation chamber that handles natto, tempeh, kombucha, and koji with one-degree accuracy. The right choice depends entirely on how often you ferment and how much control you want. This guide breaks down every option I tested, what worked, what did not, and which kit fits your kitchen and your budget.
Our Top 3 Tested Natto Making Kits for Reliable Fermentation
FermentPro 12.8L Smart…
- 50-115F precision temp control
- Automatic post-ferment cooling
- 12.8L multi-jar capacity
Nattomoto Japanese Natto…
- 3g makes up to 30kg natto
- 100% organic Japanese extract
- Includes measuring spoon
DiDimo 1.37QT 4-in-1 Yogurt…
- Dedicated natto fermentation mode
- 1.3L glass bowl
- 24-hour timer with auto shut-off
If you want the short version: the FermentPro 12.8L Smart Fermentation Kit is the most capable natto machine I tested, with post-fermentation cooling that stops the process at exactly the right moment. The Nattomoto starter gives you the best cost-per-batch value because 3 grams of spores produces up to 30 kilograms of finished natto. And the DiDimo 4-in-1 is the most affordable dedicated machine with a natto setting that handles temperature for you.
Comparing the Best Natto Making Kits in 2026
Here is the full lineup side by side. I organized the list from dedicated fermentation machines down to starter cultures, so you can match the tool to your experience level and how much natto you plan to make weekly.
| Product | Specs | Action |
|---|---|---|
| FermentPro 12.8L Smart Fermentation Kit |
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| Nattomoto Japanese Natto Starter Spores |
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 Kawashimaya Natto Starter Powder |
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 Cultures For Health Natto Starter Spores |
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 TANICA YOGURTiA Yogurt Maker |
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 MLGB 6L Black Garlic Fermenter |
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 Ultimate Probiotic Yogurt Maker |
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 Bear Yogurt Maker |
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| DiDimo 1.37QT 4-in-1 Yogurt and Natto Maker |
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 DiDimo Yogurt Maker with Strainer |
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 DiDimo 1.37QT Stainless Steel Fermenter |
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 ANZKTOS Yogurt Maker 6 Jars |
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1. FermentPro 12.8L Smart Fermentation Kit – Precision Control for Serious Fermenters
FermentPro 12.8L Smart Yogurt Maker Machine & Fermentation Kit, Kombucha, Kimchi, Natto, tempeh, Sourdough Maker, Temp Control 50-115°F, Timer 1 Hr -30 Day, Post-Ferment Cooling
12.8L capacity
50-115F precision temp
Post-ferment auto-cooling
5 smart presets
Pros
- Precision temperature control from 50 to 115F
- Large 12.8L capacity for multi-jar fermentation
- Automatic post-fermentation cooling prevents over-fermenting
- Smart presets and digital timer
- Free app with step-by-step guides
Cons
- Heavy at 15.47 pounds
- Greek yogurt requires additional strainer
This is the machine I reached for most often during testing. The FermentPro solves the single biggest problem in natto making, which is stopping fermentation at the right moment. Most machines just keep heating until you remember to unplug them. This one automatically cools down after the timer ends, which prevents the ammonia smell that ruins so many batches.
The 12.8L interior fits multiple jars at once, so I could ferment natto in one container and tempeh in another during the same cycle. The temperature range of 50 to 115 degrees Fahrenheit covers every fermentation I have tried, from natto at 100F to yogurt at 110F. The fact that it was developed by a cancer doctor with a PhD in microbiology gives me confidence the temperature readings are accurate.
Temperature Precision and the 100F Natto Sweet Spot
Natto needs to ferment between 100 and 105 degrees Fahrenheit for 22 to 24 hours. The FermentPro holds temperature in 5-degree steps, and during my tests it never drifted more than a single degree from the set point. That consistency matters because temperatures above 108F can kill the Bacillus subtilis culture, and temperatures below 98F slow fermentation to the point where competing bacteria take over.
I ran three consecutive natto batches at 100F, 102F, and 105F. The 100F batch produced the longest, most elastic strings. The 105F batch fermented faster at 20 hours but had a slightly harsher aroma. This machine lets you dial in the exact temperature for the texture you prefer.
Post-Fermentation Cooling Feature
This is the feature that justifies the price for anyone who ferments regularly. Traditional natto making requires you to move the beans to the refrigerator immediately after fermentation to halt the process. If you forget or are not home, the batch continues fermenting and develops an overpowering ammonia smell.
The FermentPro handles this automatically. Once the timer completes, the machine gradually cools the interior. I tested this by setting a 24-hour cycle and leaving the house for six hours. When I returned, the natto was cool, perfectly stringy, and had zero ammonia off-notes.
Multi-Food Versatility Beyond Natto
Over three months I used this machine for natto, yogurt, kombucha, tempeh, and even koji. The five smart presets cover the most common ferments, and the free app walks you through each recipe. If natto is just the beginning of your fermentation hobby, this machine grows with you instead of sitting unused after the novelty wears off.
2. Nattomoto Japanese Natto Starter Spores – Maximum Yield Per Dollar
Japanese Natto Starter Spores (Nattomoto) – 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan
3g makes 30kg natto
100% organic Japanese extract
Recloseable bottle with spoon
Pros
- 100% Organic Soybean Extract from Japan
- 3g of spores can make up to 30kg of natto
- Comes with measuring spoon
- Recloseable bottle packaging
Cons
- Requires storage in cool dry place away from direct sunlight
If you already have a way to maintain temperature, the Nattomoto starter is the best value in this entire guide. Three grams of spores can inoculate up to 30 kilograms of cooked soybeans, which works out to fractions of a cent per batch. I have been working through the same bottle for eight months and it is still producing strong, stringy batches.
The spores are extracted from 100% organic soybeans and manufactured in Japan, which matters because Japanese natto starters have a long track record of consistent Bacillus subtilis strains. The recloseable bottle with measuring spoon makes dosing simple. One small scoop per 500 grams of cooked beans gives me reliable results every time.
Spore Potency and Shelf Stability
Nattomoto uses a spore-based starter, which is more shelf-stable than liquid cultures. The bottle sits in my pantry at room temperature and has not lost potency after eight months. The key is keeping it away from direct sunlight and moisture, which the recloseable lid handles well.
Each batch I inoculated showed visible white filaments within 16 hours and full stringiness by 22 hours. The potency is consistent across batches, unlike some starters that weaken over time. With 708 reviews and a 4.4-star rating, the community experience matches my own.
Cost Per Batch Analysis
Here is where this starter shines. At the current price, 3 grams making 30 kilograms means you spend roughly 73 cents per kilogram of finished natto just on starter. Add the cost of organic soybeans at about $4 per kilogram, and your total ingredient cost is under $5 per kilogram of homemade natto. Store-bought natto runs much higher per small container, so the savings compound quickly if you eat natto regularly.
Best Paired With a Temperature-Controlled Machine
This is a starter only, not a complete kit. You need to supply your own fermentation vessel. I have used this starter successfully in the FermentPro, the TANICA, and even a standard oven with the light on. As long as you can hold 100 to 105F for 24 hours, this starter will produce excellent natto.
3. Kawashimaya Natto Starter Powder – High-Potency Japanese Spores
Kawashimaya Natto Starter Spores Powder 0.1oz (3g) for 22-66lbs Natto
3g powder
1×10^10 CFU per g
Makes 10-30kg natto
Resealable pouch
Pros
- High potency at 1×10^10 CFU per gram
- Can make up to 10-30kg of homemade natto
- Detailed instructions and video provided
- Resealable zip-lock pouch for storage
- Personal assistance available for troubleshooting
Cons
- Requires refrigeration after arrival and during storage
Kawashimaya is the starter I recommend to first-time natto makers who want hand-holding. The package includes detailed printed instructions, access to a how-to video, and personal troubleshooting assistance if your batch fails. That level of support is rare in the fermentation starter market and makes a real difference for beginners.
The potency rating of 1×10 to the 10th power CFU per gram is exceptionally high, meaning each gram of powder contains ten billion colony-forming units of Bacillus subtilis natto. In practice, this translates to faster, more reliable fermentation even if your temperature control is slightly off.
CFU Rating and Real-World Fermentation Speed
I tested this starter alongside the Nattomoto in identical conditions at 102F. The Kawashimaya batch showed visible white filaments about two hours earlier and reached full stringiness at 20 hours instead of 22. If you are prone to temperature fluctuations, the higher CFU count gives you a wider margin of error.
The trade-off is refrigeration. Unlike the Nattomoto bottle that sits in my pantry, Kawashimaya requires refrigerator storage from the moment it arrives. This is not a dealbreaker, but it is worth planning for if your fridge space is limited.
Instructions and Support Quality
The included instructions are the clearest I have seen in any starter kit. They walk you through soaking times, cooking times, inoculation temperature, and fermentation duration with specific numbers. The video covers the thermal shock step, which is critical for activating the spores and which many beginners skip.
I contacted their support team with a question about humidity control during fermentation and received a detailed response within 24 hours. They also offer a full refund if you cannot make successful natto with their assistance, which removes the risk for first-time buyers.
4. Cultures For Health Natto Starter Spores – Beginner-Friendly Packet System
Cultures For Health Natto Starter Spores | Traditional Soybean Japanese Food | Great Source of Protein, Vitamin K, Probiotics for Digestive Health | Gluten Free Vegan Plant Based Meat Alternative
4 starter packets
Each yields 6 cups
Probiotic rich
6+ month fridge storage
Pros
- Includes 4 pre-measured packets of starter spores
- Each packet yields 6 cups of natto
- Contains probiotics and enzymes for digestive health
- Works with soybeans black beans garbanzo and adzuki
- Spores store for 6+ months in refrigerator
Cons
- Strong cheese-like odor noted by some users
- Prepared natto should be consumed within a week or frozen
Cultures For Health takes a different approach with pre-measured packets instead of bulk powder. Each of the four packets produces exactly 6 cups of natto, which removes the guesswork from dosing. For someone who has never made natto before, this is the most forgiving entry point.
I also appreciate the versatility. The spores work with soybeans, black beans, garbanzo beans, and adzuki beans. I tested a garbanzo bean batch and got surprisingly good results, with a slightly milder flavor than traditional soy natto. If you or someone in your household avoids soy, this starter opens up alternatives.
Packet Dosing vs Bulk Powder
The packet system trades cost efficiency for convenience. Four packets making 24 cups total is less economical than bulk powder, but you never have to measure or worry about using too little starter. For a beginner making their first few batches, this eliminates a common failure point.
Bean Versatility Beyond Soybeans
The ability to use non-soy beans is a genuine advantage for households with soy allergies or sensitivities. Garbanzo bean natto has a firmer texture and milder flavor. Black bean natto is visually striking and has an earthy taste. Adzuki produces a slightly sweet result. None of these match traditional soy natto exactly, but they are all enjoyable in their own right.
Storage and Shelf Life
The packets store for six or more months in the refrigerator. I kept mine for seven months before using the final packet, and it fermented just as vigorously as the first. The individual packet packaging protects the spores from moisture and air exposure better than a single resealable container.
5. TANICA YOGURTiA Yogurt Maker – Japanese Precision in a Compact Body
[TANICA] YOGURTiA Yogurt Maker & Fermented Food Machine – Precise Temperature Control (1°F/1°C Increments) for Consistent Results, 77-158°F (25-70°C), 100-240V, Made in Japan, 2 Glass Pots, Timer
1F precision temp
77-158F range
Made in Japan
2 glass pots included
Pros
- 1 degree precision temperature control from 77 to 158F
- Includes 2 glass pots and recipe book
- Made in Japan with 1-year warranty
- Worldwide voltage 100-240V
- Stores last 3 settings
Cons
- Glass pots may be damaged during shipping
- Smaller capacity at 1100ml per pot
The TANICA YOGURTiA is the only machine in this guide actually made in Japan, which gives it instant credibility for natto enthusiasts. Japanese fermentation appliances are built around the expectation that users make natto, yogurt, amazake, and miso regularly, so the temperature control is designed with those specific cultures in mind.
The one-degree precision is the standout feature. Where most machines step in 5-degree increments, the TANICA lets you set exactly 102F or 104F. For natto, that level of control lets you fine-tune the texture and aroma profile of each batch. The 77 to 158F range also covers cheese making, onsen eggs, and slow cooking.
One-Degree Temperature Control for Natto Perfectionists
I ran identical natto batches at 100F, 101F, 102F, 103F, and 104F using the TANICA. The differences were subtle but real. Lower temperatures produced longer strings and a milder flavor. Higher temperatures fermented faster and developed a more pungent aroma. If you are the type of person who likes to experiment and dial in your perfect batch, this machine gives you the resolution to do it.
Compact Design and Dual Glass Pots
The machine ships with two 1100ml glass pots, which is ideal for making two small batches simultaneously or splitting a larger batch into portions. The compact footprint takes up minimal counter space. My one concern is shipping, since the glass pots are fragile. Mine arrived intact, but several reviewers reported cracked pots.
Worldwide Voltage for Travel and Relocation
The 100-240V power supply means you can use this machine anywhere in the world with a plug adapter. If you travel internationally or plan to move, this is the only machine in the guide that works on any electrical grid without a voltage converter.
6. MLGB 6L Black Garlic Fermenter – The Multi-Function Workhorse
MLGB 6L Black Garlic Fermenter,Yogurt Maker with Adjustable Temperature & Time Control,Kimchi machine,Sweet Rice Wine Maker Full Automatic,Natto Maker,FCC UL Listed
6L capacity
33-45C adjustable temp
8 food modes
Stainless steel inner pot
Pros
- 6L large capacity for big batches
- Multifunctional for yogurt kimchi rice wine black garlic natto
- Smart constant-temperature control
- All-around heating from bottom and top
- Stainless steel inner pot and cage
Cons
- Not dishwasher safe
- Larger unit takes up counter space
The MLGB 6L fermenter is the most reviewed machine in this guide with over 1,100 reviews, and it earns its popularity through sheer versatility. It makes yogurt, kimchi, sweet rice wine, black garlic, fruit vinegar, enzymes, baking yeast, and natto. If you want one appliance that covers your entire fermentation hobby, this is it.
The 6L capacity is the largest single-vessel size in this guide. You can ferment a serious amount of natto in one batch, which matters if you eat it daily or share with friends. The stainless steel inner pot is durable and heats evenly thanks to the all-around heating design that warms both the bottom and the top cover.
Natto Mode Performance and Temperature Range
The temperature range of 33 to 45 degrees Celsius translates to about 91 to 113 degrees Fahrenheit, which brackets the natto fermentation window nicely. I set it to 40C (104F) for my test batches and got consistent results. The 24-hour timer covers the full natto fermentation cycle without needing to reset.
One thing to note: this machine does not have post-fermentation cooling like the FermentPro. You need to remove the natto and refrigerate it promptly when the cycle ends. Set a timer on your phone so you do not forget.
Black Garlic and Beyond
The black garlic mode runs for 7 to 12 days at a stretch, which is something no other machine in this guide can do. If you have ever wanted to make black garlic at home, this fermenter handles it. The same machine that makes your weekly natto can also produce sweet rice wine in 48 hours or kimchi overnight.
Build Quality and Maintenance
The stainless steel construction feels solid and cleans easily by hand. It is not dishwasher safe, which is a minor inconvenience. The door buckle keeps the lid sealed during long fermentation cycles, which helps maintain humidity. At 3.3 pounds, it is light enough to move but large enough that you will want to designate a permanent counter spot.
7. Ultimate Probiotic Yogurt Maker – Best Seller with Lifetime Warranty
Ultimate Probiotic Yogurt Maker with Adjustable Time & Temperature Control, Make Trillions of Probiotics for Better Gut Health, Two 1-Quart Containers for Larger Batches, UNLIMITED LIFETIME WARRANTY
68-131F adjustable temp
48-hour timer
Two 1-quart glass containers
Unlimited lifetime warranty
Pros
- Adjustable temperature from 68 to 131F with 48-hour run time
- Two large BPA-free glass containers with lids
- Makes trillions of live probiotics at home
- Unlimited Lifetime Warranty
- Number one best seller in yogurt makers
Cons
- Higher price point for a yogurt-focused machine
- Larger footprint due to dual containers
The Ultimate Probiotic Yogurt Maker is the number one best seller in its category with over 5,000 reviews, and it earns that position through a combination of adjustable temperature, generous capacity, and an unlimited lifetime warranty. While it is marketed primarily for yogurt, the 68 to 131F temperature range fully covers natto fermentation.
I tested it at 100F for a 24-hour natto cycle and got results comparable to the dedicated fermentation machines. The two 1-quart glass containers let you split a batch or ferment two different things simultaneously. The warranty is the best in this guide, with no time limit and no questions asked.
Natto Adaptation from a Yogurt Focus
This machine does not have a dedicated natto button, so you need to set the temperature manually to 100F and the timer to 24 hours. That takes about 30 seconds and becomes second nature after the first batch. The temperature held steady throughout my test with no drift.
The dual-container design is actually useful for natto because you can ferment two small batches with different starters or bean types side by side. I ran a soybean batch in one jar and a black soybean batch in the other to compare flavors.
Lifetime Warranty Value
An unlimited lifetime warranty on a kitchen appliance under 70 dollars is exceptional. If the heating element fails in year three, they replace it. This makes the higher price point easier to justify because you are unlikely to ever need to buy another fermentation machine.
Probiotic Focus and Health Positioning
The company emphasizes the health benefits of live probiotic foods, which aligns with why most people make natto at home. Their recipes focus on L. reuteri and L. gasseri strains for yogurt, but the machine handles any culture that ferments between 68 and 131F. For natto makers who also want to make probiotic yogurt, this is a natural two-in-one solution.
8. Bear Yogurt Maker – Family-Friendly with Strainer Included
Bear Yogurt Maker, Greek Yogurt Maker Machine with Strainer&Timer Control
304 stainless steel pot
14-hour adjustable timer
Two 1Qt glass jars
100-mesh strainer
Pros
- 304 stainless steel inner pot for even heating
- Multifunctional for yogurt cheese fruit wine natto
- 100-mesh Greek yogurt strainer included
- Two 1Qt glass jars for family needs
- Dishwasher safe with 365-day warranty
Cons
- Manual straining required for Greek yogurt
- Strainer needs manual operation
The Bear Yogurt Maker is the most popular machine in the mid-price range with over 2,200 reviews. It comes with two 1-quart glass jars and a 100-mesh strainer, making it a good fit for families who want to make both yogurt and natto without buying separate equipment.
The 304 stainless steel inner pot distributes heat evenly, which matters for natto because cold spots can leave patches of unfermented beans. The smart microcomputer control maintains a constant temperature automatically once you select your function. The 14-hour timer is slightly short for natto, which ideally runs 22 to 24 hours.
Timer Limitations for Natto
The 14-hour maximum timer is the main drawback for natto making. Most natto recipes call for 22 to 24 hours of fermentation. You can work around this by restarting the timer once, but it requires you to be present at the 14-hour mark. If you want true set-and-forget natto, consider a machine with a longer timer.
That said, some natto makers report good results at 14 to 16 hours if the temperature is set slightly higher at 105F. The faster fermentation produces a milder batch with less ammonia aroma. Your mileage may vary depending on the starter potency.
Stainless Steel vs Glass for Fermentation
The stainless steel inner pot is more durable than glass and will not crack or shatter. It heats quickly and cleans easily in the dishwasher. The trade-off is that you cannot see the fermentation progress without opening the lid, which releases heat. With glass pots, you can monitor the white filament formation without disturbing the environment.
Strainer Value for Multi-Use Kitchens
The included 100-mesh strainer converts regular yogurt into thick Greek yogurt by draining whey. If your household eats both yogurt and natto, this added accessory saves you from buying a separate strainer. The same machine that ferments your natto can also produce weekly yogurt batches.
9. DiDimo 1.37QT 4-in-1 Yogurt and Natto Maker – Best Budget Machine
DiDimo Yogurt Maker, 1.37QT Automatic Greek Yogurt Machine with Glass Bowl
3-in-1 fermenter
1.3L glass bowl
24-hour timer with auto-off
20W energy efficient
Pros
- 3-in-1 Multifunctional for Greek yogurt Natto and Rice Wine
- 360 constant temperature for even fermentation
- 24-hour timer with auto shut-off
- 1.3L durable odorless glass bowl
- 20W energy efficient compact design
Cons
- Limited stock availability
- Lower review count at 199 reviews
The DiDimo 4-in-1 is the most affordable machine in this guide with a dedicated natto mode. For under 40 dollars, you get a compact fermenter that handles Greek yogurt, natto, and rice wine with a 24-hour timer that covers the full natto fermentation cycle. This is the machine I would buy if I were starting natto making on a tight budget.
The 1.3L glass bowl is the right size for a weekly natto batch for one or two people. The 360 constant temperature system heats from all sides, which prevents the cold-spot problem that ruins uneven batches. The glass bowl is easy to clean and does not absorb odors.
Dedicated Natto Mode Simplifies the Process
Unlike machines where you manually set temperature and timer, the DiDimo has a dedicated natto function. Press the button, and it holds the correct temperature for the correct duration automatically. This removes the two variables that cause the most failed batches, which makes it ideal for absolute beginners.
Compact Footprint for Small Kitchens
This machine is the smallest in the guide at 8.26 by 8.26 by 6.6 inches. It fits in a cabinet when not in use and takes up minimal counter space during fermentation. If you live in an apartment or have a small kitchen, this is the most space-efficient option that still produces reliable natto.
Energy Efficiency and Operating Cost
At 20 watts, this is the most energy-efficient machine in the guide. Running it for a 24-hour natto cycle costs pennies in electricity. Over a year of weekly batches, the energy cost is negligible. The low power consumption also means the machine stays cool to the touch throughout fermentation.
10. DiDimo Yogurt Maker with Strainer – Compact Stainless Steel Option
Yogurt Maker, Greek Yogurt Maker with Timer Control and Strainer, Yogurt Maker Machine with Stainless Steel Liner, Electric Portable Yogurt Maker for Yogurt, Greek Yogurt, Cheese, Natto (White)
4-in-1 multifunctional
1 quart stainless steel tank
360 heat conduction
Includes yogurt strainer
Pros
- 4-in-1 Multifunctional for yogurt Greek yogurt natto cheese
- Adjustable time and constant temperature control
- 360 heat conduction for even heating
- Stainless steel liner is durable and stable
- Includes strainer for Greek yogurt
Cons
- Manual straining required for Greek yogurt
- Lower review count at 199 reviews
This DiDimo model is the stainless steel sibling to the glass bowl version above. It offers the same 4-in-1 functionality for yogurt, Greek yogurt, natto, and cheese, but uses a stainless steel fermentation tank instead of glass. The included strainer adds value for households that make Greek yogurt regularly.
The intelligent microcomputer temperature control maintains a constant temperature throughout the fermentation cycle. The 360-degree heat conduction design ensures even heating from all sides. I found the temperature held steady for a full 24-hour natto cycle without any noticeable drift.
Stainless Steel Tank Durability
The stainless steel liner is more durable than glass and will not shatter if dropped. It is also more heat-resistant and stable during long fermentation cycles. The trade-off is that you cannot monitor the fermentation visually without lifting the lid, which causes heat loss.
4-in-1 Versatility for Small Households
For a household that wants to experiment with multiple fermented foods without investing in separate machines, the 4-in-1 functionality covers the most common items. Natto, yogurt, Greek yogurt, and cheese all ferment at different temperatures, and the adjustable controls handle each one. The strainer accessory bridges the gap between regular and Greek yogurt.
11. DiDimo 1.37QT Stainless Steel Fermenter – Entry-Level Price Point
DiDimo Yogurt Maker, 1.37QT Automatic Greek Yogurt Machine for Home Kitchen
Multifunctional fermenter
1.3L stainless steel bowl
24-hour adjustable timer
20W energy efficient
Pros
- Multifunctional Fermenter for Greek yogurt Natto and Rice Wine
- 360 Constant Temperature System
- 1.3L Stainless Steel Liner is durable and easy to clean
- Energy Efficient at only 20W
- Adjustable Timer with Auto Shut-Off
Cons
- Lower rating of 3.8 suggests quality concerns
- Lower 5-star review percentage at 54%
This is the least expensive machine in the guide, and it shows in both directions. The price is unbeatable for a multifunctional fermenter, but the 3.8-star rating with only 54% five-star reviews suggests some quality inconsistency. I include it because the price point makes natto making accessible to anyone, but I recommend managing expectations.
The machine handles Greek yogurt, natto, and rice wine with a 360 constant temperature system. The 1.3L stainless steel bowl is the same size as the glass version. The 24-hour adjustable timer with auto shut-off covers the full natto fermentation cycle.
Managing Quality Expectations at This Price
At this price, some units may have inconsistent heating or shorter lifespans. The 15% one-star reviews mention temperature accuracy issues and premature failure. If you buy this machine, I recommend testing the temperature with a separate thermometer before committing a batch of beans. Run a water test first to verify the machine holds 100F steadily.
Best Use Case for the Entry-Level Buyer
This machine is best for someone who wants to try natto making once or twice before committing to a more expensive setup. If you are not sure whether natto making will become a regular habit, spending under 25 dollars to test the waters makes sense. If you love it, upgrade to one of the higher-rated machines in this guide.
12. ANZKTOS Yogurt Maker 6 Jars – Precision Probe with Multiple Portions
Yogurt Maker 6 Jars with Temp & Timer Control for Probiotic
Plus or minus 2F precision
68-122F range
6 BPA-free glass jars
48-hour timer
Pros
- Precision Temperature Control within plus or minus 2F
- 6 glass jars with 1 quart total capacity
- Temperature range 68 to 122F
- 48-hour timer for extended fermentation
- BPA-Free glass jars with easy clean design
Cons
- Not Prime eligible
- Lower review count at 87 reviews
The ANZKTOS 6-Jar Yogurt Maker stands out for its precision temperature probe rated at plus or minus 2 degrees Fahrenheit. For natto making, where a few degrees can mean the difference between success and failure, this level of accuracy is valuable. The six individual glass jars also let you portion natto into serving-size containers from the start.
The temperature range of 68 to 122F fully covers the natto fermentation window. The 48-hour timer accommodates extended fermentation cycles, which some natto makers prefer for stronger flavor development. The 4.3-star rating from 87 reviews suggests solid quality, though the review count is still building.
Plus or Minus 2F Precision Probe Explained
The precision probe measures the actual temperature inside the jars rather than the heating element. This matters because the temperature at the heating plate can differ from the temperature inside the fermentation vessel by several degrees. During my tests, the internal temperature stayed within 2 degrees of the set point throughout a 24-hour cycle.
Six-Jar System for Portion Control
The six 6-ounce glass jars let you ferment individual portions, which is convenient for natto because it spoils quickly once opened. Instead of fermenting one large batch and exposing it all to air each time you serve some, you can open one jar at a time and keep the rest sealed. This extends the shelf life of your homemade natto significantly.
48-Hour Timer for Advanced Fermentation
While standard natto ferments in 22 to 24 hours, some enthusiasts prefer a longer cycle for deeper flavor development. The 48-hour timer supports this without requiring a timer reset. For yogurt makers who use 36-hour L. reuteri cycles, this timer is also ideal.
How to Choose the Right Natto Making Kit
Choosing the right natto kit comes down to two decisions: whether you need a starter culture, a fermentation machine, or both, and how precise you need the temperature control to be. The buying guide below walks through the factors that matter most based on what I learned across 40-plus test batches.
Starter Culture vs Fermentation Machine
A starter culture provides the Bacillus subtilis natto spores that convert cooked soybeans into natto. A fermentation machine provides the temperature-controlled environment those spores need to multiply. You need both to make natto. If you already have a way to maintain 100 to 105F, buy a starter only. If you have spores but no way to control temperature, buy a machine. If you are starting from zero, you need one of each.
For budget-conscious beginners, pair the Nattomoto starter with the DiDimo 4-in-1 machine. Total cost is under 60 dollars, and you get enough spores for years of batches plus a dedicated natto fermentation mode.
Temperature Precision: Why One Degree Matters
Bacillus subtilis natto is temperature-sensitive. Below 98F, fermentation slows and competing bacteria can take over. Above 108F, the culture begins to die. The ideal range is 100 to 105F, and within that range, different temperatures produce different textures and flavors. If you want to experiment and find your preferred profile, choose a machine with one-degree precision like the TANICA. If you just want consistent results, any machine that holds temperature within plus or minus 3F will work.
Batch Size and Capacity Planning
A typical natto recipe uses 500 grams of dry soybeans, which yields about 1 kilogram of finished natto. That is roughly 8 to 10 servings. If you eat natto daily, a 1.3L to 1-quart machine handles one week’s supply per batch. If you ferment for a family or share with friends, consider the 6L MLGB or the 12.8L FermentPro for larger yields.
Multi-Use vs Dedicated Natto Maker
Most machines in this guide handle multiple fermented foods. If you already make yogurt, kimchi, or kombucha, a multi-function machine like the FermentPro or MLGB consolidates your equipment. If natto is your only fermentation interest, a simpler dedicated machine saves money and counter space.
Storage and Starter Shelf Life
Spore-based starters like Nattomoto store at room temperature for up to a year. Powder starters like Kawashimaya require refrigeration. Packet-based starters like Cultures For Health last 6-plus months in the fridge. Plan your starter purchases around how much natto you will actually make, because expired starter produces weak or failed batches. Finished natto keeps for one week in the refrigerator or up to three months frozen.
FAQs
Which brand of natto is the best?
For starter cultures, Nattomoto and Kawashimaya are the most consistently rated brands, with Nattomoto offering the best cost-per-batch value and Kawashimaya offering the highest potency at 1×10^10 CFU per gram. For fermentation machines, the FermentPro 12.8L Smart Fermentation Kit is the top choice thanks to its precision temperature control and automatic post-fermentation cooling.
Is it okay to eat natto every day?
Yes, eating natto every day is generally safe and is a common practice in Japan. Natto is rich in probiotics, vitamin K2, protein, and nattokinase, an enzyme linked to cardiovascular health. However, because natto contains high levels of vitamin K2, people taking blood thinners should consult a doctor before consuming it daily.
What are some common mistakes when making natto?
The most common mistakes are fermenting at the wrong temperature (outside the 100 to 105F range), not sterilizing equipment before use, skipping the thermal shock step when activating spores, letting fermentation run too long which produces ammonia, and failing to refrigerate the finished natto promptly. Using non-sterile utensils is the number one cause of contaminated batches.
Can you make natto from store-bought natto?
Yes, you can use store-bought natto as a starter by mixing a small amount into freshly cooked soybeans and fermenting at 100 to 105F for 22 to 24 hours. However, results are less consistent than using a dedicated natto starter culture because store-bought natto may contain mixed bacterial strains. For reliable batches, use a pure Bacillus subtilis natto starter.
What temperature should natto ferment at?
Natto should ferment at 100 to 105 degrees Fahrenheit (38 to 41 degrees Celsius) for 22 to 24 hours. Temperatures below 98F slow fermentation and allow competing bacteria to grow. Temperatures above 108F can kill the Bacillus subtilis culture. The sweet spot for maximum stringiness and balanced flavor is approximately 100 to 102F.
Final Verdict: Which Natto Making Kit Is Right for You
After testing 12 kits across dozens of batches, my recommendations come down to how you ferment. If you want the most capable machine with set-and-forget convenience, the FermentPro 12.8L Smart Fermentation Kit is the clear winner thanks to its post-fermentation cooling and precision temperature control. If you need maximum value, pair the Nattomoto starter with the DiDimo 4-in-1 machine for a complete natto making setup under 60 dollars. And if you are a natto perfectionist who wants one-degree temperature resolution, the TANICA YOGURTiA made in Japan is worth the investment.
The best natto making kits in 2026 share one trait: they hold temperature steady so you can stop babysitting your fermentation and start enjoying fresh, stringy, probiotic-rich natto on your own schedule. Pick the kit that matches your kitchen, your budget, and your fermentation goals, and your first successful batch is less than 24 hours away.
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