How to make natto?

Like tofu, natto has a history of thousands of years in Japan. In the early days, civilians carried the burden and peddled it along the street every day, just like our tofu.

At that time, natto was mixed with soy sauce, onion and mustard, stirred into silk, and hot rice with fresh egg yolk was the best food.

Not everyone likes it because of its special taste. Ten years ago, researchers accidentally discovered that natto contains special nutrients.

This discovery also triggered the study of natto fever. It was found that natto was rich in high-quality protein and nutrition of soybean, and even withered.

The unique nutrients produced by the fermentation of grass bacteria surpass all kinds of foods and are known to maintain the body in many aspects.

The most extensive and beneficial health food, Japanese TV stations will introduce natto-themed public welfare almost regularly.

The program reminds Japanese people of the health benefits of eating more natto.

In the past, many Japanese people did not like the bitter taste and sticky silk produced by natto fermentation, but they did not eat natto. In recent years,

In 2008, people who were afraid to eat for physical reasons began to eat often. Many people know that "if you want to be healthy, you should

I want to eat natto. "Many ways to eat it now also greatly cover up the stinking bitterness of natto.

Natto produced by sunlight contains all the nutrients of non-GMO soybeans (better than meat), plus special products added after fermentation.

Special nutritional ingredients, including saponin, isoflavone, unsaturated fatty acid, lecithin, folic acid, and edible fiber.

Calcium, iron, potassium, vitamins and a variety of amino acids, minerals and so on 100, in order to survive.

Important nutrients, such as vitamin k2 and diacetic acid. Suitable for long-term consumption to keep healthy.