Nattokinase is an enzyme derived from natt, a traditional Japanese breakfast food made from fermented soybeans. Natt has long been used in folk medicine to treat cardiovascular disorders, and nattokinase is thought to have similar qualities.

Natt, which has a pungent, cheese-like odour and a sticky consistency, is prepared by introducing the bacterium Bacillus subtilis natto to boiling soybeans and fermenting it. Natt is the unique source of nattokinase, and it can only be created through this precise fermentation technique.

The extracted enzyme is packaged in capsules and tablets, although it is also available in powdered form in Japan. While nattokinase is generally regarded safe and acceptable, it may have negative effects and interact with certain drugs.