Natto is a Japanese delicatessen made from fermented soybeans. High in protein, calcium, magnesium, iron, potassium, vitamins K, C, B6, B2, E and riboflavin, it has been a “Superfood” in Asia for years, and according to many Japanese is one of the secrets for their health and longevity. The stringy look, strong smell and slimy consistency of natto is daunting to many people, especially foreigners. Fermented by the Bacillus subtilis bacteria, natto normally contains nothing but soybeans and water and is therefore a healthy, low-calorie and low-sodium option