| “Toe Jam” is how an American friend described her first taste of natto. This slimy, fermented soy bean condiment even assaults the palate of some Japanese, but to others, its ambrosia. So we were confounded to learn there’s a new plant seling the stuff in America. Sales are slow, but goals are to break even by next year. The reason: nato is r ich in vitamins E and B2, plus an enzyme called nattokinese to dissolve blood clots. Consequently, it’s attracting interest from the health food market. Michelin-starred Ame restaurant in San Francisco offers a taste for an extra $2 a whack as an added garnish. |
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