Like tofu, natto has a history of thousands of years in Japan. In the early days, civilians carried the burden and sold it along the street every day, just like our tofu.

At that time, adding soy sauce, onion and mustard to natto, stirring to make silk, and adding fresh egg yolk to hot rice were the best foods.

Not everyone likes it because of its special taste. 10 years ago, researchers accidentally discovered that natto contains special nutrients.

This discovery also triggered a research fever on natto. The study found that natto is rich in high-quality protein and nutrition of soybean, and it is more withered.

The unique nutrients produced by the fermentation of grass bacteria exceed all kinds of foods, which are known to maintain the body in many ways.

The most extensive and beneficial health food, Japanese TV stations will introduce natto-themed public welfare almost regularly.

The program reminds Japanese people of the health benefits of eating more natto.

In the past, many Japanese people did not like the bitter taste and sticky silk produced by natto fermentation, but did not eat natto. In recent years,

In 2008, people who were afraid to eat because of their health began to eat regularly. Many people know that "if you want to be healthy, you should

Want to eat natto "Nowadays, many ways of eating also greatly cover up the stinking bitterness of natto.

Natto produced by sunshine contains all the nutrients of non-GMO soybeans (better than meat), plus special ingredients added after fermentation.

Special nutritional ingredients, including saponin, isoflavone, unsaturated fatty acid, lecithin, folic acid, and edible fiber.

Only when calcium, iron, potassium, vitamins, amino acids and minerals exceed 100 can they survive.

Important nutrients such as vitamin k2 and diamino acid are suitable for long-term consumption to keep healthy.