Natto: A Superfood From Japan -- Aug 04
Natto is incredibly well-known in Japan, despite the fact that few people outside of Asia have ever heard of it.

This fermented dish has an unusual texture and a strong odour. In fact, many claim it takes some getting used to. You shouldn't let this discourage you, though. Stronger bones, a healthier heart, and a stronger immune system are just a few of the many health advantages of natto's incredible nutritional value. It is made from fermented soybeans and has a stringy, slimy feel. Its strong, somewhat pungent fragrance makes it easy to identify, and people frequently describe its flavour as nutty. Natto is frequently eaten with cooked rice and seasoned toppings in Japan, such as soy sauce, mustard, chives, or other herbs.

Natto was traditionally produced by wrapping boiled soybeans in rice straw, which has the bacteria Bacillus subtilis naturally present on its surface. By doing this, the bacteria were able to ferment the beans' carbohydrates and eventually produce natto. However, the B. subtilis bacteria was discovered and isolated by researchers at the start of the 20th century, modernising this preparation technique. Today, styrofoam boxes instead of rice straws are used to directly add B. subtilis to boiling soybeans to begin the fermentation process.