Natto: Japan’s Probiotic Superfood

Natto, a sticky concoction of fermented soybeans known for its numerous health benefits and distinctive smell and texture, is a staple in Japan. Chock-full of probiotics, this Japanese superfood is also vegan, gluten-free, and a concentrated source of vitamins and minerals. At this talk, microbiologist and natto maker Ann Yonetani, founder of Brooklyn-based NYrture Food, dishes on her favorite ways to prepare natto, examines both traditional and novel culinary pairings, and breaks down the food science behind this soybean sensation. Followed by a natto tasting reception, featuring a modern spin on this Japanese staple.











When: Wed., March 21, 2018 at 6:30 pm - 8:30 pm
Where: Japan Society
333 E. 47th St.
212-832-1155
Price: $20/$16members
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Natto, a sticky concoction of fermented soybeans known for its numerous health benefits and distinctive smell and texture, is a staple in Japan. Chock-full of probiotics, this Japanese superfood is also vegan, gluten-free, and a concentrated source of vitamins and minerals. At this talk, microbiologist and natto maker Ann Yonetani, founder of Brooklyn-based NYrture Food, dishes on her favorite ways to prepare natto, examines both traditional and novel culinary pairings, and breaks down the food science behind this soybean sensation. Followed by a natto tasting reception, featuring a modern spin on this Japanese staple.

Buy tickets/get more info now