Natto: Japan’s Probiotic Superfood

  • en
Otros

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. 

 

Etiquetas

Login or register to add tags

japansociety . Última actualización Ene 24, 2018 1:24 p.m.


Reciba novedades

Regístrese para recibir actualizaciones por email

Journal feed
Events feed
Comments feed

Colaborar con el proyecto

Descubra a los Nikkei

Discover Nikkei es un espacio para conectarse con otros y compartir experiencias nikkei. Para que siga creciendo este proyecto necesitamos tu ayuda!

Manera de colaborar >>

Proyecto Japanese American National Museum


Principal patrocinador The Nippon Foundation