B. subtilis is commonly used to make natto from soybeans as well, giving it sticky, weblike strands, in case anyone was interested in getting more of the probiotic.
It's a different strain though. The strains differ so much that it's difficult to assume that they function the same way.
I never heard of natto, which is kind of surprising considering I've been vegan for most of my life. This seems like the type of thing that vegans would be into. Anyway, looks disgusting and NSFW
Looks like a bowl of snot. I so have to make this for my kids!
It's very much an acquired taste for most people. I wouldn't say I love it, but am mildly positive towards it.
It smells like dirty wet socks you’ve forgotten to wash too. But it tastes ok, even … nice?
It’s an acquired taste for sure.
The natto you get from US Japanese groceries doesn't smell like anything to me. I've always wondered if it's me or them who's wrong considering how people usually complain about it. It does have an unpleasant texture, but the taste is ok if you add the mustard pack.
Also contains the highest amount of Vitamin K2, good for bone health.
Specifically, the MK7 form, the best kind (more bioavailable for your bones compared to MK4)
Natto. It’s sort of like the Japanese version of Vegemite. People who grow up with it, eat it for breakfast. Everyone else in the world thinks you are insane.
I take it in supplement form. A few different formulas actually. That mitigates any taste.
Only problem: You must enjoy natto.
Add yellow mustard and soy sauce.
It's still an acquired taste.
Natto with dashitsuyu sauce isn't too bad. Still not something I'd gobble down, but maybe as a side dish.