It’s a superfood but natto as we know it. Japan’s slimy fermented beans are coming your way
Comprised of smelly soya beans held together by strands of mucus, the ancient dish is appearing in health food shops across the world
TL;DR
- Natto, a traditional Japanese fermented soy food, is emerging as a global superfood.
- Its origins are believed to be ancient, possibly introduced from China or an accidental discovery during conflict.
- Natto is exported globally in frozen form, with nutritional value preserved.
- The food's appeal lies in its versatility, adaptable to various dishes like toast, pizza, pasta, and avocado.
- Despite initial resistance due to its smell and texture, consumers overseas are increasingly embracing natto.
- Natto exports have tripled, with China and the US being major consumers.
- Health benefits attributed to natto include boosting the immune system, improving digestion, increasing bone density, and potentially lowering mortality risk.
- Social media influencers and celebrities have contributed to its rising popularity.
- Natto consumption is increasing in Japan as well, challenging its former niche status.