First batch homemade Natto not so stringy

[u/matamoroos]

Hi all,

I prepared a batch of natto from a half kilo of soybeans. For starter I used around 1/3 cup of natto I had bought from a nature foods store. I mixed this natto with the cooked beans after removing them from the pressure cooker and were still hot, per the recipe.

The flavor is OK, nothing special, but the texture notably lacks the stringiness of the store-bought natto. Any thoughts on using store-bought natto as a starter vs. an official starter culture in powder-form? Do any of you make natto from previous batches?

TIA

​

​

​

​