Natto, a traditional Japanese dish made from fermented soybeans, is gaining traction as a global superfood, despite its polarising texture and smell. Known for its health benefits, including boosting the immune system and improving digestion, natto is now appearing in health food shops worldwide, challenging perceptions and culinary norms.
The rise in popularity of natto can be attributed to its nutritional profile, which includes high levels of protein and vitamin K2. Studies have linked regular consumption of fermented soy products like natto to a lower risk of mortality, making it an appealing choice for health-conscious consumers. As more people seek out unique and beneficial foods, natto’s versatility in recipes—from toast to pasta—makes it an attractive option.
Interestingly, natto’s acceptance outside Japan contrasts with its mixed reception at home, where many still find its texture off-putting. However, social media influencers and celebrities, including Lizzo, have played a significant role in promoting natto, helping to shift perceptions and encourage new culinary explorations.
As exports of natto continue to rise, tripling in recent years, its emergence as a staple in international diets signals a broader trend towards embracing diverse food cultures. This shift not only impacts dietary habits but also highlights the evolving landscape of global cuisine, where traditional foods can find new life and appreciation far from their origins.
Source: The Guardian
