It’s a superfood but natto as we know it. Japan’s slimy fermented beans are coming your way
Life and style | The Guardian
Comprised of smelly soya beans held together by strands of mucus, the ancient dish is appearing in health food shops across the world
It is smelly, slimy and contains bacteria – and a sizeable number of Japanese wouldn’t touch it with a pair of barge pole-length chopsticks. But after centuries as a breakfast food for Japanese diners with nerves of steel, natto is emerging as a global superfood to rival kimchi, kombucha and kefir.
Its exact origins are unknown. Some believe it was introduced to Japan from China by Buddhist monks during the Yayoi period (300BC-AD300), before becoming a staple among rural communities during the Edo period (1603-1868).
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