Slimy beans: Japanese natto disgusts and delights the world - Taipei Times

Move over matcha, markets around the world are now gripped on the acquired taste of Japan’s natto

By Tomohiro Osaki and Sarah Lai

/ AFP, KAMAKURA, Japan

Sticky, translucent strings dangle from Wesley Smith’s chopsticks as the American tourist relishes his natto, the loved-and-hated Japanese fermented soybean superfood going global one slimy mouthful at a time.The latest trade statistics show Japan’s exports of the highly nutritious gooey beans tripled from 2017 to 5,248 tonnes last year, with China and the US topping the list of destinations.The delicacy infused with beneficial bacteria remains a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland.

Kenji Suzuki lifts natto from a bowl with chopsticks in his Japanese restaurant, Suehiro, in Los Angeles, California, on May 14.