The traditional dish of Japan made with fermented soybeans is called "natto." Natto is known for its strong flavor, distinctive smell, and sticky texture, resulting from the fermentation process involving specific bacteria known as Bacillus subtilis. Commonly eaten for breakfast, natto is often served over rice and can be seasoned with soy sauce, mustard, or green onions. Rich in vitamins, proteins, and probiotics, natto has numerous health benefits, including aiding digestion and promoting gut health. Although its unique taste and texture may not appeal to everyone, natto remains a staple in Japanese cuisine due to its nutritional value and cultural significance.