Natto - potrawa ze sfermentowanych ziaren soi

EN_01679684_0188

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To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai

caption

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

headline Natto - potrawa ze sfermentowanych ziaren soi

created date 2026-05-08

credit ANGELA WEISS/AFP/East News

source AFP

byline ANGELA WEISS

original transmission reference AFP_B2BL3TD

weight 4,21MB

size 50cm x 33cm by 300dpi

keywords - Show

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