Natto is called moldy beans, soy beans and edamame in rural areas. Natto is a soybean product made by fermenting soybeans with Natto bacteria, which originated in ancient China. It was introduced to Japan during the eastward journey of Jianzhen in the Tang Dynasty, and later developed in Japan, where it has been prevalent for more than a thousand years. Natto has the characteristics of being stirred to silk, smelly, slightly sweet, easy to make, inexpensive, and so on, which is loved by people.

Natto is called moldy beans, soy beans and edamame in rural areas. Natto is soybean through the fermentation of natto bacteria from soybean products, originated in ancient China. It was introduced to Japan during the eastward journey of Jianzhen in the Tang Dynasty, and later developed in Japan, where it has been prevalent for more than a thousand years. Natto is popular because it is easy to make and inexpensive, and has the characteristics of being stirred to a silky consistency, smelly, slightly sweet, and easy to prepare. Natto is often mixed with soy sauce or Japanese mustard and served over white rice in a silky consistency, or mixed with various ingredients such as raw eggs, green onions, minestrone, daikon radish, and shiba fish.