Nattō is a traditional Japanese food made from fermented soybeans. It has a sticky texture and a strong, distinctive smell, which can be off-putting to some. Nattō is often served with rice and is commonly eaten for breakfast in Japan. It is rich in protein, vitamins, and probiotics, making it a nutritious choice. The fermentation process involves the bacterium Bacillus subtilis, which contributes to nattō's unique flavor and health benefits. Nattō is also known for its high levels of natto kinase, an enzyme that may support cardiovascular health. Despite its polarizing taste, many people enjoy it for its nutritional value.