The most popular natto in Japan is natto from Mito. It can be considered specific Japanese food. In other countries, for instance in Indonesia, there is tempe. It is similar with natto, but it's not the same. Basically, natto is cooked from the small white soybeans, imported from the USA and Canada. There are such sorts of soy as natto-kotsubu (Ibaraki prefecture), suzumaru (the island Hokkaido), kosuzu (Tohoku region).

Nutritious materials, which natto contain, improve work of your body. Japanese natto favors our wishes to be more healthy and tasteful. Nowadays, it's favorite food of gourmets all over the world.

Soy as a material for producing natto is called "beef from vegetable garden". Practically, natto contains more proteins than in beef. Protein of soy consists of various amino acids and is needed for our blood, muscles, skin and whole internals. Among these amino acids, 8 are the most valuable and irreplaceable. Therefore, we get more nourishing materials for our health using soy.

Natto stickiness is an origin of polyglutaminus acid, which is like a long chain of acid and used for tasting food. But the long chain of acid doesn't give a taste for food, so you have to cut it for some acid-pieces. That's why it must be mixed carefully before eating. Including a great quantity of cut acid natto is more tasty.

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