Natto: The authentic umami of fermented soybeans – Core Kyoto

Kyoto has a rich fermentation tradition, from soy sauce to sake. Recently, natto has been gaining global attention as a superfood, with new efforts underway to boost its appeal and appreciation.

Some think natto is to be stirred 200 times before eating it.

This Kyoto resident promotes different ways to eat natto on social media.

A natto producer and a chef specializing in fermented foods share a passion.

Various natto products.