Natto is called tempeh, moldy beans, soy beans, etc. in China.

Natto originated in ancient China, formerly known as Chinese salted edamame. It has been made since the Qin and Han dynasties and is made from soybeans fermented by natto bacteria (Bacillus subtilis) to make a soybean product that is sticky, has a foul odor, and has a slightly sweet taste. The ancient Japanese book "Wakan Sansai Toukai" records that natto began with Chinese tempeh, and also called natto "tempeh".

What is Natto

Natto retains the nutrients of soybeans and adds special nutrients after fermentation, containing saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fibers, vitamins, amino acids, and minerals, which make it suitable for long-term consumption to maintain health.

Traditionally, natto is mixed with soy sauce or Japanese wasabi until a silky texture appears, and then served over white rice, known as natto rice. Natto is also mixed with a variety of ingredients such as raw eggs, green onions, minestrone, daikon radish and shibori.

Natto beans in Jiangxi Gannan region known as moldy beans, fried with some chili garlic down especially good rice, can also be made into moldy beans fried sausage, loved by everyone.