What is Natto?

It’s a much-loved, protein-packed Japanese food standby. It’s also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the chemistry of natto.

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Credits:
Producer: Sean Parsons
Writer: Alexa Billow
Scientific Consultants: Ann Yonetani, PhD; Noriyuki Uemura; Michelle Boucher, PhD
Executive Producer: George Zaidan
Fact Checker: Alison Le


Music: "Style Funk" By Kevin MacLeod


Sources:
Bamforth CW and Ward RE (ed.) (2014). The Oxford handbook of food fermentations, pp. 584-585. Oxford, UK: Oxford University Press.
https://www.seriouseats.com/2017/07/o...
https://www.kikkoman.co.jp/kiifc/food...
http://www.soyinfocenter.com/books/151/
https://books.google.com/books?id=kci...
http://www.meguminatto.com/about_natt...
https://pubs.acs.org/doi/abs/10.1021/...
https://clinicaltrials.gov/ct2/show/N...
https://www.ncbi.nlm.nih.gov/pmc/arti...
https://pubs.acs.org/doi/10.1021/jf80...
https://www.ncbi.nlm.nih.gov/pubmed/1...
https://www.ncbi.nlm.nih.gov/pubmed/1...


Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

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