Natto (fermented soybeans) is quite useful product as it clears blood, prevents from osteoporosis and contains vitamin K.

Preparation:

Add bacteria natto to boiled soybeans and leave it souring. Bacteria natto multiplies prolifically in protein atmosphere; their number can double within 20 minutes if temperature is good. Besides, 1 g of natto can contain more than milliard of bacteria. During bacteria's multiplying, appears mucilage, typical of natto. It is used for preparing sushi or separately, together with yelk and bunching onion.

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