Natto

Nattō (納豆, Nattō) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō must be an acquired taste due to its powerful smell, strong flavor, and sticky consistency.

Nattō is made from soybeans, typically a special type called nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattō-kin in Japanese.

Bacillus natto is used in the commercial production of the Japanese delicacy natto as well as the similar Korean food cheonggukjang.

Nattō is also said to have an antibiotic effect, and its use as medicine against dysentery was researched by the Imperial Japanese Navy before World War II.

1941: Bacillus subtilis was discovered by the Nazi German medical corps.
1966: Bacillus subtilis was released throughout the New York subway system, conducted by the U.S. Army's Special Operations Division, to test the vulnerability of the subway system to biowarfare that could kill more than a million civilians.

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