Nattokinase is the most important active ingredient in natto with thrombolytic effect, and the active ingredient will disappear after heating, therefore, natto is best eaten cold. I'm not used to the unique odor and sticky texture of natto, but it's much better when it's mixed with vegetables. For example, mix diced onion, shredded cabbage and natto with soy sauce, mustard and chili oil. Alternatively, as an after-dinner snack, you can put some natto in a fruit salad and mix it with diced fruit and salad dressing for a delicious flavor.

Second, add vinegar to remove sticky threads; make natto burritos.

When natto is fermenting, the microbes produce a lot of mucin, which is a healthy ingredient, but it's a pain in the ass when you eat it. I have a way to deal with it: add 1 tbsp of balsamic vinegar to mix the natto first, the mucus will thin out and you can just scoop it out with a spoon. I sometimes buy some Yanjing fresh natto to make natto burrito, natto, scallions and sesame oil, soy sauce, mustard, vinegar, salt, and so on, and add some blanched bean sprouts and asparagus silk, mixing and spread on the coarse grain pancake, dipped in the sweet noodle sauce to eat, not only to promote appetite, but also can take in rich dietary fiber.

Three, natto added to rice.

Natto kinase in natto can dilate blood vessels, dissolve blood clots, easy to use, low price, and no side effects. I know a lot about eating natto. Previously had a gastric ulcer, a friend recommended to me fresh natto, said it can protect the stomach and intestines, from then on I insisted on eating some every day. Generally are the natto poured some soy sauce and other condiments mixed in the rice to eat, three months after the ulcer disappeared.