Natto is also a type of cheese prepared by fermenting soybeans. It has a characteristic aroma and consistency. It originates from Japan. Its production is attributed either to Shotoku Taishi, who lived in Japan around 600 AD, or to Hachiman Taro Yoshiie, who lived from 1039 to 1106 AD, according to other sources. However, the sources agree that it was produced accidentally from soybeans stored on straw.

It regulates intestinal microflora and, as a result, has a positive effect on the skin, hair, and nails. It improves kidney function, has a positive effect on high blood pressure, and is suitable for the prevention of osteoporosis. It has a sweet taste, supports Qi energy and blood formation, and is moisturising. It supports the function of the spleen, stomach, and large intestine. Be careful, if we eat too much of it, it could create dampness and phlegm.