Natto – Nutritional profile and health benefits of traditionally fermented soybeans in Japanese cuisine
Mateusz Pawlak
2026-03-20
2 min. read
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The traditional Japanese dish made from fermented soybeans, known as natto, is a staple in daily diets across Japan, where its distinctive flavor and extensive health-promoting properties are highly valued. Scientific evidence demonstrates that consistent consumption of this food supports the maintenance of gut microbial balance, facilitates the reduction of low-density lipoprotein (LDL) cholesterol concentrations in the bloodstream, and may serve as a key preventive measure against skeletal disorders—particularly osteoporosis—owing to its rich vitamin K2 content.
That's the properties
Natto is a natural remedy that, like aspirin, protects the bloodstream from clots, but it has no side effects that some pharmaceuticals cause. Soya is known to be a source of natural phytoestrogens, which women of menopause can consume to prevent unpleasant ailments. Thanks to the fermentation of soybeans, the levels of phytosterogens that are present in the blood, which have a better access to the body's bioavailability and are, at the same time, a better way to replenish our body. Natto supplements our body in a natural way.
This is the application
The original natto consists of wet flaxseed and has a very unpleasant aroma. It is imported from Japan, which can also be obtained in Poland, and is supplied in a dried, odorless form. Thanks to this form it can be added to many foods, both salty and sweet, including soup, salads or yogurt. Fermented soy can be found in stores with oriental or organic food.
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