WASHINGTON — Natto, a food made from fermented soybeans, often turns off newcomers to Japanese food due to its strong smell and stringy slime. But many people love its earthy, cheesy flavor or eat it for its supposed health benefits. In this video, Reactions explains the chemistry of natto — and we try some for ourselves.
Natto, the stinky, slimy soybean snack (VIDEO)
But many people love its earthy, cheesy flavor or eat it for its supposed health benefits
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American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.