Natto originated in ancient China and has been produced since the Qin and Han Dynasties (221 BC - 220 AD). Soybeans are made from soybeans fermented by Natto bacteria (Bacillus subtilis). They are sticky, smelly and have a slight taste. Sweet, not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances, which have the health-care function of dissolving fibrin in the body and regulating physiological functions. Rich in a variety of nutrients, regular consumption can prevent intestinal diseases such as constipation and diarrhea, increase bone density, and prevent osteoporosis. It can also regulate blood pressure in both directions, dissolve old thrombotic plaques, regulate blood lipids, eliminate fatigue, and comprehensively improve human immunity. force.