Natto is a micro-ecological, health food made from small grains of soybeans fermented by Natto bacteria. Natto's unique flavor and smell, like rotten food, is not tolerated by the general public for the natto caused by soybean corruption.

The tempeh is soybeans or soybeans as the main raw material, the use of Trichoderma, Aspergillus or bacterial protease, decomposition of soybean protein, to a certain extent, add salt, wine, drying and other methods to inhibit the enzyme's vitality, to slow down the process of fermentation and made in the south of China's Yangtze River is commonly used as a seasoning for the tempeh, but also can be directly dipped in food.

The fermentation process of natto only uses a single strain of natto to ferment; while tempeh fermentation will use a variety of strains of bacteria, including Trichoderma, Rhizopus, Aspergillus strains, due to the difference in the fermentation process and the result of the natto and drums of beans completely different taste and traits.