Natto is a staple in the Japanese breakfast, just as common as drinking soy milk for us. Natto, which originally originated from Chinese fermented beans (i.e., Douchi), is made from soybeans and fermented with Bacillus subtilis natto. The natto craze began in the 1980s. In 1986, Japanese researchers discovered that natto contains a natural thrombolytic enzyme, which helps regulate blood lipids and reduce the incidence of cardiovascular diseases.
If you find natto has a strange smell, you can mix it with sesame oil and ingredients such as kelp and okra. It is smooth to eat and also nutritious.