Bacteria from the Heavens Grants Us a New Type of Natto, Still Smells Bad

Happy belated Natto Day everyone! Don’t worry if your calendar doesn’t have 10 July marked off as the day to celebrate Japan’s sticky smelly and healthy fermented soy bean dish,  it appears no one’s is.

It is, however, the date the Kanazawa University has chosen to launch a trial run of Sky Natto which is natto fermented in bacteria harvested from 3000 meters above the Earth.

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