Add flavor and spice.

It is salty.

Natto is a traditional Japanese food on the table. It's not salty. It's sticky and smelly.

Can be directly stirred and eaten, and has the function of preventing cardiovascular and cerebrovascular diseases.

Nattokinase, which is very popular now, is extracted from the sticky substance of natto food. Japanese native gum enzymes are the best.

The above three are fermented foods, but the first two need a lot of salt, so don't eat more, so as not to raise blood pressure. The latter can be eaten every day and is called "universal food" in Japan.