The sticky silk produced by the fermentation of cooked soybeans is the sticky substance secreted by the mature soybean bacteria during the fermentation of the soybeans. The number of fermentation products of the cooked soybean bacteria directly reflects the performance of the natto bacteria during the fermentation process. It can be said that The better the natto bacteria grow, the better the fermentation will be.

Then there will definitely be more products, which is reflected in the state of drawing. Good natto generally has more and longer drawing, and some can even extend to half a meter in length.

Based on the above paragraphs, we can see that there are some particularities when eating natto. Generally speaking, we can eat it according to our own physical condition. Eating an appropriate amount every day can ensure body nutrition. As for the problem that natto tastes stringy, this is actually normal. Good quality natto will actually have more stringiness.

After fermentation of soybeans, a kind of sticky silk is formed, which is brushed natto.