To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai
This photo taken on May 8, 2026 shows packages of natto, fermented soybeans, on display at a Japanese grocery store in the Manhattan borough of New York City. The highly nutritious beans inoculated with beneficial bacteria remain a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland. Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic. (Photo by ANGELA WEISS / AFP) / To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai