Saku is a traditional Japanese dish made from fermented soybeans, often enjoyed as a side dish or condiment. It is known for its rich umami flavor and is commonly used in various Japanese cuisines. Saku can be found in different forms, including miso, which is a paste made from fermented soybeans, and natto, which consists of whole fermented soybeans. In addition to its culinary uses, saku is also recognized for its health benefits. It is a good source of protein, vitamins, and probiotics, which can aid digestion. Many people appreciate saku for its unique taste and nutritional value, making it a popular choice in both traditional and modern diets.