Natto is a high protein traditional Japanese food made by fermenting cooked soybeans with Bacillus subtilis . It has been a staple of the Japanese diet for generations, with 77% of people in a 2005 survey reporting that they ate natto at least once a week. Of course, natto has one small challenge for newcomers: it doesn’t exactly smell or taste like a bowl of strawberries. Its strong aroma and famously slimy, stringy texture can take some getting used to. Fortunately, there are plenty of ways to make it more enjoyable and palatable, such as mixing it with soy sauce and mustard , or pairing it with avocado, spicy kimchi, green onions, sesame seeds, or rice. One of natto's most distinctive nutritional characteristics is its exceptionally high concentration of protein and vitamin K2, particularly menaquinone-7 (MK-7). Fermentation also produces nattokinase, a powerful enzyme. Natto and Bone Health Natto has received considerable attention for its potential role in maintaining ...