Nattokinase (NK) stands out as a unique and potent dietary supplement, primarily recognized for its remarkable blood-clot dissolving properties. This powerful protein enzyme is not synthesized chemically but is a natural byproduct of a traditional fermentation process rooted in Japanese culinary practices. Specifically, Nattokinase is generated by the bacterium *Bacillus subtilis* during the crucial fermentation stage of soybeans. This process is essential for creating Natto, a traditional Japanese food known for its distinct flavor, texture, and numerous health benefits. The journey of Nattokinase begins with soybeans, which are a rich source of plant-based protein and nutrients. When these soybeans undergo fermentation by *Bacillus subtilis*, a specific type of beneficial bacteria, a cascade of biochemical reactions occurs. This fermentation transforms the soybeans, developing their characteristic texture and taste, and, importantly, leads to the production of various bioactive compounds, including Nattokinase. The enzyme's ability to dissolve blood clots, also known as fibrinolytic activity, has garnered significant scientific interest, positioning Nattokinase as a focus for research into cardiovascular health and maintaining healthy blood circulation. Its natural origin and specific mechanism of action distinguish it from other supplements, highlighting the intricate connection between traditional food preparation and modern nutritional science. As a potent protein, Nattokinase offers a natural approach derived from a centuries-old food source, underscoring the potential of fermented foods in supporting overall well-being. This unique production method ensures that Nattokinase is a bioavailable and effective supplement, directly linking its origins in Natto production to its therapeutic potential in the human body.