Is eating more natto bad for one's health?

No, it is not.

Natto contains all the nutrients of soybeans and special nutrients added after fermentation, containing saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals, suitable for long-term consumption to maintain health.

Japanese medical doctors and physiologists have learned that the protein of soybeans is insoluble, but after making natto, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials are produced by natto bacteria and related bacteria, which help digestion and absorption in the stomach and intestines.

How to eat natto

Traditionally, natto is mixed with soy sauce or wasabi (the boxed natto sold in department stores usually uses light soy sauce and yellow wasabi), stirred until a silky substance appears, and then eaten on top of white rice, which is called natto-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri-nigiri. Some people also mix natto with a variety of ingredients such as raw eggs, green onions, minestrone, daikon radish, and shibori.

In Hokkaido and Tohoku, natto is sometimes mixed with sugar. There is also a creative way to add mayonnaise. If you add the sauce without mixing it, it becomes too watery and less sticky, while green onions and wasabi suppress the pungent odor of "natto ammonia. Those who are not used to eating natto think it is rotten boiled soybeans.

Refer to Baidu Encyclopedia - Natto