Natto - potrawa ze sfermentowanych ziaren soi

EN_01679684_0197

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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 14, 2026 shows Kenji Suzuki, second-generation owner of Suehiro Japanese Restaurant in Los Angeles, California, lifting natto from a bowl with chopsticks. 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 Frederic J. BROWN / 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 2026-05-14

credit FREDERIC J. BROWN/AFP/East News

source AFP

byline FREDERIC J. BROWN

original transmission reference AFP_B2WH963

weight 2,58MB

size 38cm x 25cm by 300dpi

keywords - Show

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