Natto is similar to tempeh but it's fermented by bacteria. This fermenation process breaks down the complex proteins into a more readily digested components. The soybeans are coated with a sticky substance and have a cheesy texture. Natto is a great favorite in Asian countries where it is used as a topping for rice and vegetables.

Soybeans that have been cooked and mixed with beneficial enzymes and allowed to ferment for 24 hours under a controlled temperature.

sticky fermented soybeans.