Made from soybeans that are fermented with bacillus subtilis, also known as grass bacillus, Natto is a unique traditional Japanese food that is known for its powerful smell, slimy texture and strong flavor. It is quite popular in Japan’s eastern regions including Hokkaido, Kanto and Tohoku. Natto is not only highly nutritious, but it is also a plentiful source of protein, vitamin K, copper and magnesium as well. It offers a wide array of health benefits, thanks to the fact that it is low in cholesterol and sodium.It is made using a unique fermentation process that entails adding beneficial bacteria, known as Bacillus Natto, to soybeans.The fermentation process is meant to enhance the nutrition of soybeans. It also help develop a unique texture and flavor as well. Natto’s physical texture is sticky as a result of fermentation process. In many Japanese households, it is normally served as part of breakfast. It is so popular that several Japanese restaurants chains such as Yoshinoya have it in their breakfast menu.