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.