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 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 probiotics, natto is considered a health food. It is particularly high in vitamin K2, which is important for bone health. Many people in Japan eat natto regularly for its potential health benefits and unique taste.