Japan's 1,000-year-old superfood has growing ties to longevity

Natto, a fermented soybean dish made with Bacillus subtilis, is reaching global markets as a health food—exports nearly tripled from 5,248 tons in 2025 compared to 2017—with decades of scientific evidence linking it to heart health, disease prevention, bone strength and longevity. A 50-gram serving delivers 8.3g protein, 4.8g fiber, significant vitamin K2 (particularly menaquinone-7), magnesium, and potassium.

Research links natto's components to health benefits; individual results vary. This is an overview of an established food with documented nutritional properties, not a medical treatment.