Hermetica Superfood Encyclopedia
The Short Answer
A traditional Japanese fermented soybean food containing nattokinase and vitamin K2, which are clinically shown to support heart health and strong bones.
CategoryLegume
GroupFermented/Probiotic
Evidence LevelModerate
Synergy Pairings4
Health Benefits
Supports gut health by promoting a balanced microbiome and improving digestion through its probiotic content.
Enhances cardiovascular health by reducing blood clot formation and improving arterial flexibility via nattokinase.
Strengthens bone density through its exceptionally high vitamin K2 (menaquinone-7) content.
Aids in metabolic function by contributing to the regulation of blood sugar levels.
Provides powerful antioxidant protection against oxidative stress with its bioactive compounds.
Modulates immune system function and offers anti-inflammatory effects
Origin & History
Natto is a traditional Japanese superfood made by fermenting soybeans with Bacillus subtilis bacteria. Native to Japan, it has been consumed for centuries and is now globally recognized for its unique fermentation benefits. This probiotic-rich food thrives in controlled environments, enhancing its nutritional profile and bioavailability for functional health.
“Natto has been a staple in Japanese cuisine and longevity diets for centuries, traditionally consumed as a breakfast dish. Esteemed for its unique fermentation-based health benefits, it was revered for supporting cardiovascular health and gut balance. Its deep cultural roots underscore its significance as a traditional superfood.”Traditional Medicine
Scientific Research
Extensive research on Natto focuses on its probiotic and gut health benefits, particularly the role of Bacillus subtilis. Studies also highlight its significant cardiovascular and anti-clotting effects attributed to nattokinase, and its crucial role in bone health due to high vitamin K2 content. Human clinical trials support its efficacy in these areas, establishing Natto as a potent functional food.
Preparation & Dosage
Forms
Fermented whole soybeans, supplements.
Traditional Use
Eaten as a breakfast dish, typically mixed with soy sauce, mustard, and rice.
Modern Use
Blend into probiotic-rich smoothies or consume as a fermented supplement.
Dosage
40-50g) daily for optimal gut, cardiovascular, and metabolic support
Recommended dosage is 1 serving (.
Nutritional Profile
- Macronutrients: High-quality plant-based protein, dietary fiber
- Vitamins: Vitamin K2 (menaquinone-7)
- Minerals: Calcium, magnesium, iron
- Bioactives: Probiotics (Bacillus subtilis), nattokinase, isoflavones, polyamines (spermidine)
Synergy Stack
Hermetica Formulation Heuristic
Microbiome modulator
Gut & Microbiome | Cardio & Circulation
Frequently Asked Questions
What is natto?
Natto is a traditional Japanese food made by fermenting soybeans with Bacillus subtilis bacteria. It is uniquely rich in nattokinase (a fibrinolytic enzyme), vitamin K2 (MK-7), probiotics, and spermidine. It has been consumed in Japan for over a thousand years and is one of the most clinically studied fermented foods.
Is natto safe to take with blood thinners?
No. Nattokinase has potent anticoagulant and fibrinolytic properties and should not be combined with blood-thinning medications such as warfarin, heparin, or antiplatelet drugs like aspirin without medical supervision. Additionally, the high vitamin K2 content in whole natto can interfere with warfarin dosing.
What makes natto different from other fermented soy foods like miso or tempeh?
Natto is unique in containing nattokinase, a clinically studied enzyme with blood clot-dissolving properties not found in miso or tempeh. It also provides the highest natural food source of vitamin K2 (MK-7), with approximately 1,000 mcg per 100g serving. Its Bacillus subtilis probiotic strain also differs from the cultures used in other fermented soy products.
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