During fermentation, proteins and glucide contained in the soybeans decompose, generating the distinctive natto strings, which can stretch up to 20 feet [6 m]!
Käärimisprotsessi ajal lõhustusid sojaoas valgud ja süsivesikud, tekitades nii natto’le omaseid niite, mida saab venitada kuni 6 meetri pikkuseks!