Back in 1987, researchers in the Department of Physiology, Miyazaki Medical College, Japan, published a paper in Experientia to show that there was strong fibrinolytic (meaning to break up fibrin, a protein in the blood used in clotting) activity in the vegetable cheese Natto. Natto is a soybean product popular in Japan.
The activity of the enzyme was around 40CU/g wet weight Natto. This enzyme is nattokinase.
The scientists were able to extract the enzyme easily using saline solution.