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Natto is made from a specific variety of soybeans known as "yellow soybeans" or "glutinous soybeans." These soybeans are larger and have a higher protein content, which is ideal for fermentation. The fermentation process, primarily involving the bacterium Bacillus subtilis, gives natto its distinctive flavor, aroma, and sticky texture. The choice of soybean is crucial as it affects the final product's quality and characteristics.

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