The plant food natto, rich in fat and crude protein, is nutritious food with high protein amount. It contains alky, which helps decrease cholesterol in human body and degrade acidifying lipid to maintain a normal blood pressure. However, natto products in current market have very low activity. Moreover, the packaging makes it inconvenient to consume. Due to these drawbacks, it is urgent to develop natto products with multiple high activity that are more acceptable and convenient for consumption. To this end, the processing technology should be modified. Of various food processing technology, the novel super-fine powder technology is featured in high absorption capability, high solubility, high flowability and easy to uptake in human body when consumed. It also generated new physicochemical properties. A natto powder product of high activity was developed by treating raw materials using this technology.