What is Japan's Stinkiest Superfood?

Have you tried nattō? ????????????

If not, don't worry as we're here to help you expand your palette. Nattō are soybeans that have been fermented by a bacteria called Bacillus subtilis, which naturally exists in rice straw. Atsuya Okuno, a third-generation nattō producer, shares the fascinating history of this traditional Japanese dish. While our resident foodie @BerylShereshewsky gives this unique dish a try for the first time.

Discover the rich flavors and cultural significance of nattō as we embark on a culinary journey through Japan's diverse cuisine.

#Food #Japan #Natto

00:00 Intro
00:31 What is Nattō?
01:24 Bacillus subtilis & the science of it all
02:12 Making nattō
04:20 Beryl tastes nattō

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