Source: Atlas Obscura
Love it or hate it, nattō is a unique example of the art of fermentation. Your first clue is the sticky slime that coats the brown soybeans. Known as neba-neba in Japan, the substance is produced by healthy bacteria as a means of protection and connection across the fermented legumes.
It’s a good indicator of how many probiotics are thriving in your bowl: The slimier, the better. The resulting dish is as healthy as it is pungent. Nattō’s odor, which has been likened to ammonia or a strong blue cheese, is so powerful that some restaurants have private areas built for customers to eat the beans without disturbing others.But once you get past the strong odor and unusual texture, nattō offers an earthy, umami-heavy flavor that fans often compare to aged cheese. To enjoy the sticky beans, you’ll first want to stir them…
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