Natto

Natto is a traditional Japanese food made from fermented soybeans. It has a distinctive, slimy texture and a strong flavor, often described as pungent. The fermentation process involves a specific bacteria called Bacillus subtilis, which not only gives natto its unique taste but also enhances its nutritional profile. Natto is rich in protein, vitamins (especially K2), and probiotics, which are beneficial for gut health. It is commonly eaten with rice and can be served with various toppings. Despite its acquired taste, natto is valued for its health benefits and is a staple in Japanese cuisine.