Natto is a traditional Japanese food made from fermented soybeans. It contains the bacterial strain bacillus subtilis (used to be known as bacillus antto) which gives natto its characteristic stringy consistency.

Natto is one of my favorite probiotic foods, but sadly not all my friends share the same taste. It has a distinctive pungent smell and an equally unique flavor not found in other foods. The beans are sticky and when chewed, turns slippery in the mouth.

Health Benefits of Natto – Like all soybean products, natto is high in plant protein. Studies found that natto is also rich in vitamin K which is essential for healthy blood clotting as well as protection against bone fractures and osteoporosis.

Natto also contains an enzyme called nattokinase which has been observed to dissolve blood clots in animal tests. It works by breaking down fibrin, a protein which can lead to heart attack, stroke, poor circulation and slow tissue repair when present in excess.

How to eat Natto? Natto is traditionally consumed with rice for breakfast in Japan. Simply mix natto, some soy sauce and rice thoroughly before eating. Nowadays, you can also find natto in many other products such as natto sushi, natto burrito and natto salad. Yum yum!

Note: When shopping for natto, don’t be alarmed to find high fructose corn syrup and monosodium glutamate in the ingredients list. These are the ingredients used in the sauce that accompanies the natto, not in the natto itself. So, ditch the sauce and enjoy the beans with a little soy sauce!

Interesting Facts about writer – Michael Kearney, the former child prodigy who earned a place in the Guinness Book for graduating from the University of South Alabama at the age of 10 and teaching college at the age of 17, was reportedly fed with natto when he was young by his Japanese mother.

For more information about Natto, visit

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