Nutritional Benefits of a Japanese Superfood
Natto is boiled soybeans that have been fermented with a starter culture for a short incubation period.
During this process, as the culture feeds on the bean substrate, it produces a wispy thread-like biofilm that has a rather slimy sticky texture. Hence natto's common name "sticky beans." Its distinct flavor and gooey texture is an acquired taste and mouthfeel to many Westerners, however, natto has long been a popular everyday food in Japan and other parts of Asia for centuries. Not only is natto a probiotic-rich food source to add to the diet, it is also famous for two health-promoting substances we discuss on this page.