Nattō is a popular breakfast food in Japan, which has a strong smell and taste and if you stir it, it will make it stringy with a sticky texture. It's also rich in vitamin K, which helps in preventing osteoporosis. Long ago, straw bags were used to ferment the nattō soybeans, until scientists found a way to ferment them using a nattō starter culture containing Bacillus subtilis natto (a bacterium).
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