"Natto" is a soy product made from soybeans or black beans. 1. Origin of Natto:

Natto originated in ancient my country and has been produced since the Qin and Han Dynasties (221 BC - 220 AD). 2. Production of Natto:

Natto is a soy product made from soybeans through fermentation of Natto bacteria (Bacillus subtilis). It is sticky, smells bad, and tastes slightly sweet. It not only retains the nutritional value of soybeans, It is rich in vitamin K2, improves the digestion and absorption rate of protein, and more importantly, the fermentation process produces a variety of physiologically active substances, which have the health-care function of dissolving fibrin in the body and regulating physiological functions. 3. How to eat natto?:

Traditionally, natto is first stirred with soy sauce until filaments appear, and then placed on white rice to eat, which is called "natto rice".

Some people mix natto with various ingredients such as raw eggs, green onions, myoga, radish, and bonito fish.

In the Tohoku region, natto and sugar are sometimes mixed.

There are also creative ways to add mayonnaise. If the sauce is added without stirring, there will be too much water and the viscosity will be reduced. Onions and mustard can suppress the pungent smell of "natto ammonia". People who are not used to eating natto think it is rotten boiled soybeans.