Forget Kombucha, Miso and Matcha. The latest superfood export that’s hot property at Asian supermarkets everywhere is nattō – fermented beans which are quickly becoming a TikTok sensation.
Sticky and slimy, the meal may just be the world’s most polarising breakfast due to its unpleasant ammonia-like smell.
However, it’s eaten by nearly 80 per cent of the Japanese population, usually over a bowl of steaming rice.
For centuries, it’s been hailed as a nutritional powerhouse – believed to be linked to reduced risk of stroke, bone diseases and, most intriguingly, tooth loss.
And now the Western hemisphere is catching up.
Trade data shows Japan‘s exports
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