Have you tried nattō? ???
If not, don't worry as we're here to help you expand your palette. Nattō are soybeans that have been fermented by a bacteria called Bacillus subtilis, which naturally exists in rice straw. Atsuya Okuno, a third-generation nattō producer, shares the fascinating history of this traditional Japanese dish. While our resident foodie @BerylShereshewsky gives this unique dish a try for the first time.
Discover the rich flavors and cultural significance of nattō as we embark on a culinary journey through Japan's diverse cuisine.
#Food #Japan #Natto
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