Natto

Natto is a traditional Japanese dish made from fermented soybeans, celebrated for its potent savory flavor and its uniquely sticky, stringy texture, which forms thin strands when stirred. It is recognized as one of the richest dietary sources of vitamin K2. In Japan, the regular consumption of natto has been associated in some health research with lower rates of cardiovascular disease. The distinct smell, frequently described as similar to strong cheese or intensely fermented beans, often presents the initial hurdle for those new to the food, followed by its unusual texture.