Nattō is fermented soybeans. Traditionally it was fermented by being wrapped in rice straw. It has a unique texture. The more you stir it, the gooier it becomes. Nattō is rich in protein, vitamins, and minerals including, but not limited to iron, potassium, calcium, vitamin B2, vitamin K, folic acid, magnesium, and more. As it's high in probiotics the nutrients are easily absorbed in the gut. Its fermentation produces nattō kinase. This is an enzyme that helps dissolve blood clots and is found more in the gooey and stringy portion of nattō.
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