It's sticky, slimy and stinky. And yet, the Japanese breakfast food known as nattō is strangely addictive. In this bonus episode, we meet Heidi Nestler, founder of Wanpaku Nattō, a fresh nattō producer in Portland, Oregon.
Heidi talks us through the health benefits of this fermented soybean dish, and our host, Katherine Cole, gives it a try.
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