Natto, a sticky concoction of fermented soybeans known for its numerous health benefits and distinctive smell and texture, is a staple in Japan. Chock-full of probiotics, this Japanese superfood is also vegan, gluten-free, and a concentrated source of vitamins and minerals. At this talk, microbiologist and natto maker Ann Yonetani, founder of Brooklyn-based NYrture Food, dishes on her favorite ways to prepare natto, examines both traditional and novel culinary pairings, and breaks down the food science behind this soybean sensation. Moderated by Sho Spaeth, Features Editor at Serious Eats. Followed by a natto tasting reception, featuring a modern spin on this Japanese staple. 
Tasting Menu:
Natto Italiano, traditional style natto, presented Italian style
Turmeric Natto Pani Puri, served as a traditional Indian street snack of lentil crackers stuffed with spiced potatoes and onions
Black Natto Yogurt Parfait, served with coconut milk yogurt, honey and fresh fruit
Tickets: $20/$16 Japan Society members, seniors & students