Natto the stinky slimy soybean snack VIDEO

9/28/2018

WASHINGTON, Sept. 27, 2018 — 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. https://youtu.be/a9a7LKle9AQ.
 
 

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios. Subscribe to Reactions at http://bit.ly/ACSReactions and follow us on Twitter @ACSReactions.

The American Chemical Society, the world's largest scientific society, is a not-for-profit organization chartered by the U.S. Congress. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.


 

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