Natto is gaining attention as a modern health food. The Japanese are the longest-lived people in the world today, and one of the secrets to their longevity is their consumption of natto.

Natto's most distinctive feature is its sticky strands, which are made of glutamic acid polymer synthesized by Bacillus natto from soybeans. These strands help protect the stomach lining, facilitate the smooth passage of food and waste through the gut, and promote the elimination of toxins from the body.

Bacillus natto can inhibit the activity of harmful bacteria, while simultaneously promoting the growth of beneficial bacteria.

Incorporating natto-fermented products, along with natural ingredients like green onions and garlic, into your diet can effectively prevent blood clot formation, thereby reducing the risk of cerebral infarction, myocardial infarction, and other vascular diseases.

Natto is generally most beneficial when eaten in the evening. For most people, around 1.59 ounces (45 grams) per day is sufficient to obtain its health benefits. For those with cardiovascular disease or thrombosis, increasing the intake to approximately 3.17 ounces (90 grams) daily is recommended for enhanced benefits.