What sticky, fermented soybean dish is a traditional Japanese breakfast staple known for its strong aroma?
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Natto
Natto is famous for its powerful smell, sticky texture, and 'stringy' consistency caused by the fermentation of soybeans with the bacterium Bacillus subtilis. It is widely considered a superfood in Japan due to its high concentration of Vitamin K2 and heart-healthy enzymes.
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- What traditional Japanese breakfast food consists of fermented soybeans and is noted for its strong smell and sticky texture?