Natto and China's douchi have the same effect in production, but the uniqueness of natto lies in that after soybean is fermented and matured, a white and transparent natto bacterial film will be formed on its surface, which is very sticky. If you pick it up with chopsticks, you can pull out a long filament, which is irreplaceable by other foods.
Matters needing attention in natto storage
Natto can be frozen or refrigerated. The quality of natto can be kept at about 5℃ for about 14 days, and it can be kept at-18℃ for one year. Therefore, natto that is not eaten for the time being must be stored in the freezer, and it must be moved to the freezer for thawing 6-8 hours before eating. It must not be thawed by microwave oven to avoid the inactivation of natto bacteria.
Natto is very delicious, whether it is made or bought, we need to preserve it well, so that natto can better retain its nutrition. The shelf life of natto is longer, especially the purchased natto has a longer shelf life, and the natto that has just expired can also be eaten, but it is still fresh natto with better taste and nutrition.
Reference to the above content? Baidu encyclopedia-natto