I love natto and I've made it before. This time I'm making with black beans instead of soy beans just for a trial. Also in the past, I've been unable to access the traditional Natto spores from Japan but someone passed on a link for me and it arrived today.
So this is just to show you how tiny the jar and spoon are and I can make 30kg of natto from this tiny amount.
I'll post as I go along and show you how it can be made. Fresh natto is wonderful - an acquired taste to be sure but a wonderfully beneficial fermented food.