Natto: Japan’s Probiotic Superfood

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Mar 201821
6:30p.m.

Japan Society
333 E 47th Street
New York, New York, 10017
United States


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. Followed by a natto tasting reception, featuring a modern spin on this Japanese staple. 

 

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japansociety . Last modified Jan 24, 2018 1:24 p.m.


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