45 min listen
Episode 22: Natto: A Stinky Superfood
FromJapan Eats!
ratings:
Length:
47 minutes
Released:
Nov 16, 2015
Format:
Podcast episode
Description
Have you ever heard of natto? Otherwise known as a traditional Japanese food made from soybeans fermented with Bacillus subtilis, natto is known for its powerful smell, strong flavor, and slimy texture typically eaten with a bowl of rice, and today it’s the topic of discussion on _ Japan Eats _. Host Akiko Katayama welcomes Ann Yonetani, founder of NYrture Food to the studio talking about her pioneering efforts to bring the probiotic, nutrient-dense, gluten-free, and strangely addictive food to the masses. Between the history of the breakfast/snack food and the science behind working with bacteria plus production techniques, Ann shares the multiple health benefits of the superfood and more!
“If there’s any one food that I feel is a superfood, it’s natto!” [26:00]
“You can basically do anything with it that you could with a flavorful cheese.” [41:30]
–Ann Yonetani on Japan Eats
“If there’s any one food that I feel is a superfood, it’s natto!” [26:00]
“You can basically do anything with it that you could with a flavorful cheese.” [41:30]
–Ann Yonetani on Japan Eats
Released:
Nov 16, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 19: Cooking On a Farm in Japan: This week on Japan Eats, host Akiko Katayama is in studio with author, cook, and farmer, Nancy Singleton Hachisu. Leaving California for Japan in the late 1980s, fully intending to learn Japanese in one year and return to the States for graduate school, Nancy shares how she instead fell in love with a Japanese organic farmer. Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium. Her newest book, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Tune in for a thorough discussion on Japanese farm life and what is next For Nancy! andnbsp; by Japan Eats!