What is natto and how to eat it?

1, natto, originated in ancient China and existed in Qin and Han dynasties (22 BC1-220 AD). Soybean is fermented by Bacillus subtilis, which is sticky, smelly and slightly sweet. It not only retains the nutritional value of soybean, but also is rich in vitamin K2, which improves the digestion and absorption rate of protein. More importantly, it is produced during fermentation. Rich in various nutrients, it can prevent intestinal diseases such as constipation and diarrhea, improve bone density, prevent osteoporosis, regulate blood pressure in two directions, dissolve old thrombotic plaque, regulate blood lipid, eliminate fatigue and comprehensively improve human immunity.

2. Traditionally, natto is first mixed with soy sauce or Japanese mustard (the boxed natto sold in general department stores uses Japanese light soy sauce and yellow mustard), and then stirred until silky, and served on white rice, which is natto rice. Some people mix natto with raw eggs, onions, lotus seeds, radishes, firewood and other ingredients. Hokkaido and Tohoku sometimes mix natto with sugar. Eating with mayonnaise is also creative. If you add sauce without stirring, too much water will reduce the viscosity. Onions and mustard can suppress the pungent smell of natto ammonia. Those who are not used to eating natto think it is rotten boiled soybeans.