Japan's fermented soybean dish natto gains global following as new 'superfood'

Natto, a traditional Japanese dish made from fermented soybeans, is increasingly being marketed as a global "superfood," appearing on shelves in health food shops around the world, The Guardian reported.

The dish, described in the report as smelly and slimy, is composed of soybeans bound together by sticky, mucus-like strands produced during fermentation. According to the report, the food also contains live bacteria as part of its fermentation process.

Despite its reputation as an acquired taste — the report notes that a "sizeable number of Japanese wouldn't touch it" — natto has long been a breakfast staple for many in Japan. The Guardian reported that the dish is now being positioned internationally alongside other fermented foods that have gained popularity in recent years, such as kimchi, kombucha and kefir.

The exact origins of natto remain uncertain, according to the report. Some accounts suggest it was brought to Japan from China by Buddhist monks during the Yayoi period, spanning roughly 300BC to AD300. The dish is said to have later become a staple food among rural communities during the Edo period, which lasted from 1603 to 1868.

The Guardian's report frames natto's growing international presence as part of a broader trend in which fermented and probiotic foods are increasingly sought after by health-conscious consumers outside their countries of origin.