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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