Natto's Rise to Global Fame: What This Means for Our Food Culture The sudden surge in popularity of Japan's fermented soybean dish, natto, has left some scratching their heads.
Its pungent and slimy texture has long been shunned by many Japanese eaters, but it is now being sought after globally as a superfood. Natto's history is complex and steeped in legend.
Some attribute its origins to Buddhist monks from China during the Yayoi period (300 BC AD 300), while others claim it was discovered by Minamoto no Yoshiie's troops after they left their horse food to ferment in battle.