‘The Four Top’: What Is Nattō?

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.

Subscribe To 'The Four Top'

Subscribe to “The Four Top” on NPR One, Apple Podcasts or wherever you find your podcasts. Join us on Facebook at Facebook.com/TheFourTop and tweet at us at @The4Top.