Natto - potrawa ze sfermentowanych ziaren soi

EN_01679684_0207

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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 15, 2026 shows Yoshihiro Noro, owner of the Kamakurayama Natto production facility, mixing natto at his store in Kamakura, Kanagawa prefecture. 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 Andrew CABALLERO-REYNOLDS / 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 2026-05-15

credit ANDREW CABALLERO-REYNOLDS/AFP/East News

source AFP

byline ANDREW CABALLERO-REYNOLDS

original transmission reference AFP_B3NQ6ZR

weight 2,96MB

size 60cm x 40cm by 300dpi

keywords - Show

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