The glutinous silky matter inside of natto (a traditional Japanese dish made from fermented soybeans) is known as nattokinase. As with the kinase in yams, this enzyme is believed to have the ability to dissolve blood clots.
納豆裡黏稠的絲狀物就是所謂的納豆激酶，和山藥中的激酶一樣，都被認為是具有溶解體內血栓效果的一種酵素。