You are on the right track taking Nattokinase to help dissolve the micro-clots. I was taking it in pill form and it did nothing. The problem is the manufacturer of the supplement has to dry the Nattokinase into a powder to get into the pills. A temp of 176 or higher will kill it and all the benefits of dissolving the micro-clots.
There is a true story of a young Japanese man working at a lab in Chicago on developing blood thinners. On his break, he tried one natto bean on a blood clot and it dissolved the clot faster than any of the drugs that he was using.
Most Asian groceries have frozen natto in small packs. Freezing can have an impact, but it still may be helpful. I prefer using fresh natto.
During my long covid battle, I ordered fresh natto from Nyrture in Brooklyn. (This is the only source that I am aware of that has fresh natto in the US. They ship by air in ice packs for $23. The owner has a doctorate in micro-biology. ) It is $10 for 8 oz jars. I used it a couple times a week during my year long covid battle and noticed "roller coaster" improvement of a good day or two and than back to symptoms. (I had 24 jars over a year with "roller coaster" results.)
I have found that I need to have the fresh natto as first food in the morning EVERYDAY (about 1/4 to 1/3 cup) and have it COLD to protect it and add a good amount of olive oil for absorption. I do not add anything else that could inhibit absorption.
I now make my own natto using Nyrture as the starter. I make 1.5 cups of dry soy beans and it is enough for about 8 or 9 days. It is a two day process to allow the beans to ferment. I describe it as being half cook and half lab tech, but it is worth it for me. If anyone is interested in trying to make natto, I will be glad to post what I have learned.
Best wishes and keep battling.