BEGIN:VCALENDAR VERSION:2.0 PRODID:-//PYVOBJECT//NONSGML Version 1//EN BEGIN:VEVENT DTSTART:20180523T000000Z DTEND:20180523T000000Z DESCRIPTION:<em>Natto</em>\, a sticky concoction of fermented soybeans know n for its numerous health benefits and distinctive smell and texture\, is a staple in Japan. Chock-full of probiotics\, this Japanese superfood is a lso vegan\, gluten-free\, and a concentrated source of vitamins and minera ls. At this talk\, microbiologist and&nbsp\;<em>natto</em>&nbsp\;maker&nbs p\;<strong>Ann Yonetani</strong>\, founder of Brooklyn-based NYrture Food\ , dishes on her favorite ways to prepare&nbsp\;<em>natto</em>\, examines b oth traditional and novel culinary pairings\, and breaks down the food sci ence behind this soybean sensation. Moderated by&nbsp\;<strong>Sho Spaeth< /strong>\, Features Editor at Serious Eats.&nbsp\;<em>Followed by a natto tasting reception\, featuring a modern spin on this Japanese staple.</em>& nbsp\;\n<strong>Tasting Menu:</strong>\n<strong>Natto Italiano</strong>\, traditional style&nbsp\;<em>natto</em>\, presented Italian style\n<strong> Turmeric Natto Pani Puri</strong>\, served as a traditional Indian street snack of lentil crackers stuffed with spiced potatoes and onions\n<strong> Black Natto Yogurt Parfait</strong>\, served with coconut milk yogurt\, ho ney and fresh fruit\n<strong>Tickets:</strong>&nbsp\;$20/$16 Japan Society members\, seniors &amp\; students&nbsp\; DTSTAMP:20230205T230412Z SUMMARY:Natto: Japan’s Probiotic Superfood URL:/en/events/2018/05/23/natto-japans-probiotic-superfood/ END:VEVENT END:VCALENDAR