Natto is a traditional Japanese food made from fermented soybeans. It is known for its strong flavor, sticky texture, and distinctive smell. The fermentation process involves the use of a specific bacterium called Bacillus subtilis, which breaks down the soybeans and enhances their nutritional value. Natto is often served with rice and can be enjoyed with various toppings, such as soy sauce or green onions. Rich in protein, vitamins, and minerals, natto is particularly high in vitamin K2, which is important for bone health. It also contains probiotics, which can support gut health. Despite its unique taste and aroma, natto is a popular breakfast item in Japan and is gaining recognition worldwide for its health benefits.