The latest ‘superfood’: slimy beans from Japan
The gooey beans have joined a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide
Sticky, translucent strings dangle from Wesley Smith’s chopsticks as the American tourist relishes 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 in 2025, with China and the US topping the list of destinations.
The delicacy infused with beneficial bacteria remains a traditional Japanese breakfast staple, but their pungent aroma, viscous texture and yeasty taste divide even their homeland.
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