Natto is fermented soybeans. Natto has long been recognized as one of Japan's most unique traditional health foods. Highly nutritious and rich in protein, it is often eaten with cooked rice. For centuries, natto has been made using a specialized fermentation process by adding beneficial bacteria, Bacillus natto to soybeans. Fermentation enhances the nutrition of soybeans and develops a unique flavor and texture. Its physical texture is sticky and is a natural result of the fermentation process.
Soybeans are a rich source of essential amino acids, which are vital in maintaining a health body. Boiling and fermenting soybeans with bacillus natto significantly increases their nutritional value, and among the many traditional fermented foods of Japan, natto tops the list in health benefits. The unique enzyme in Natto, Nattokinase, is reported to be beneficial.
However, to be honest I have never met a foreigner who likes natto….because of the distinctive smell.