Ip natt is a traditional Japanese food made from soybeans that have been fermented with a bacteria called Bacillus subtilis var. natto. The fermentation process gives natt its characteristic sticky texture and strong flavor that developed over centuries. Originated in the Mito city of Ibaraki prefecture, Japan. The word “natto” is derived from the Japanese word “natsu,” which means “summer.” This is because natt is traditionally made during the summer months when the weather is warm and humid.
Natt is a good source of protein, fiber, and vitamins. It is also low in fat and calories. Natt has been shown to have several health benefits, including reducing the risk of heart disease, stroke, and cancer. It is also thought to boost the immune system and improve digestion.
