Why is natto suddenly so popular? How its health benefits outweigh the smell and taste (opens in new tab)

Sticky, translucent strings dangle from Wesley Smith’s chopsticks as the American tourist eats his natto, the loved-and-hated Japanese fermented soybean superfood going global one slimy mouthful at a time. The latest trade statistics show Japan’s exports of the highly nutritious gooey beans tripled from 2017 to 5,248 tonnes (5,784 tons) in 2025, with China and the United States topping the list of destinations. The delicacy infused with beneficial bacteria remains a traditional Japanese...