Guest
Have you tried nattō? 🇯🇵🫘 If not, don't worry as we're here to help you expand your palette. Nattō are soybeans that have been fermented by a bacteria called Bacillus subtilis, which naturally exists in rice straw. Atsuya Okuno, a third-generation nattō producer, shares the fascinating history of this traditional Japanese dish. While our resident foodie @BerylShereshewsky gives this unique dish a try for the first time. Discover the rich flavors and cultural significance of nattō as we embark on a culinary journey through Japan's diverse cuisine. #Food #Japan #Natto 00:00 Intro 00:31 What is Nattō? 01:24 Bacillus subtilis & the science of it all 02:12 Making nattō 04:20 Beryl tastes nattō Got a story idea for us? Shoot us an email at pitch [at] GreatBigStory [dot] com 📧 Get exclusive GBS items from our online store 🛒 👉 NOTIFICATIONS: Make sure you enable the 🔔 to get notified about our latest video publishes. Follow us on Instagram: Check us out on TikTok: @greatbigstory Join us on Facebook: Give us a shout on Twitter: Sign up to our newsletter:
