During fermentation, proteins and glucide contained in the soybeans decompose, generating the distinctive natto strings, which can stretch up to 20 feet [6 m]!
Selama fermentasi, terurailah protein dan glusida yang terkandung dalam kacang kedelai itu sehingga dihasilkanlah lendir khas natto, yang bisa terulur sepanjang enam meter!