Fermented Food

Natto

A sticky, strong-flavored Japanese fermented soybean food, uniquely rich in vitamin K2.

🌱 What it is

Natto is whole soybeans fermented with Bacillus subtilis bacteria, producing a distinctive sticky, stringy texture and a strong, pungent flavor that takes some getting used to.

✨ How it may help

One of the richest known food sources of vitamin K2, which supports bone and blood-vessel health
A complete plant protein
Provides live beneficial bacteria
May help support healthy blood flow through an enzyme (nattokinase) found in the ferment

🥄 How to use it

Traditionally eaten over rice with a little soy sauce and mustard, stirred until stringy; an acquired taste worth trying in small amounts first.

🥗 Nutrition

Per 1/2 cup (88g) · about 186 calories

Protein 15.6g
Vitamin K2 (high)
Iron 4.3mg
Manganese 0.6mg

Source: USDA FoodData Central

⚖️ Caution

Its high vitamin K2 content can interact with blood-thinning medication (such as warfarin) -- keep intake consistent and tell your doctor if you eat it regularly. A soy allergy is a clear reason to avoid it. Not meaningfully alcoholic.

🍃 A note from nature

A humble bean, transformed by patient fermentation into something with a flavor -- and a nutrient profile -- entirely its own.