oh! you did?
Not sure how long we have been eating natto.
that included, controversial. Not sure who is right.
I made natto in the US a couple of times . Home-made natto was very strong. I had to agree.
It was super stinky.
Discussion
Of all the ferments it is the most challenging for my palate. I just think, historically without fermentation of some sort we all would not be here. It is why we survived. Now I don’t think are diet should only be fermented things, but now and again must be healthy. This one I trust tradition not the science.