Natto - potrawa ze sfermentowanych ziaren soi
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To go with AFP story Japan-food-health-natto-lifestyle,FEATURE by Tomohiro Osaki and Sarah Lai
This photo taken on May 15, 2026 shows Yoshihiro Noro, owner of the Kamakurayama Natto production facility, posing for a photo 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
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Natto - potrawa ze sfermentowanych ziaren soi
2026-05-15
ANDREW CABALLERO-REYNOLDS/AFP/East News
AFP
ANDREW CABALLERO-REYNOLDS
AFP_B3NQ6ZU
3,59MB
62cm x 41cm by 300dpi
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