1, different raw materials: natto is soybean (also known as soybean) as raw materials, and natto bacteria inoculation after high temperature fermentation and other processes. Natto originated in China, natto was introduced to Japan as a nutritious food and flavorings. Natto is similar to Chinese fermented beans and odd-flavored beans. The health care function of natto is mainly related to the nattokinase, natto isoflavones, saponins, vitamin K2 and other functional factors.

2, fermentation difference: Natto is a micro-ecological, health food made from small grains of soybean fermented by natto bacteria. Natto's unique flavor and odor, like a corrupt food. People, in general, can't tolerate the natto caused by soybean after rotting. Black natto in the fermentation process, the microbial protease in the raw material soybean protein partially hydrolyzed, so when the fermentation is mature, it can make the content of water-soluble nitrogen increase, and make the hardness of soybean decrease, protease is more likely to be hydrolyzed in contact with proteins to produce a series of intermediates, such as peptones, peptides, amino acids, etc., these low molecular weight proteins ingested can no longer go through the digestive and directly for the intestinal mucosa absorption.