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Natto, Japan’s renowned and polarizing ‘superfood,’ is a product of fermented soybeans (Glycine max) mingled with the bacterium Bacillus subtilis. The journey of natto spans across time and space: from the last Ice Age migrations to the evolving edge of biotechnology, from the bustling streets of Edo to the chilled aisles of modern supermarkets, from the birth of the petri dish to the progress of contemporary clinical trials, and all the intersections in between. This groundbreaking book, the first of its kind in English language, delves into every facet of natto – its rich history, the science behind it, and the technology that propels it. It aspires to broaden the audience’s understanding and appreciation of natto’s distinct characteristics. Read more.