Natto - potrawa ze sfermentowanych ziaren soi

EN_01679684_0214

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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 an employee adding a fermenting agent to cooked soybeans at the Kamakurayama Natto production facility 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_B3NQ7NR

weight 4,06MB

size 49cm x 33cm by 300dpi

keywords - Show

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