You’ve Been Sleeping on This Fermented Soybean Superfood – Japan’s Gut-Healthy Breakfast, 2 Ways! 🫘

Ready to level up your breakfast game with a powerful, probiotic-rich Japanese staple? In this video, Miyoko shows you two easy ways to make homemade nattō, the sticky, funky fermented soybean superfood that’s been a gut health go-to in Japan for centuries.

✨ What You’ll Learn:
– How to make nattō from scratch using a nattō starter culture
– A shortcut method using store-bought nattō as your starter
– Tips for fermentation, storage, and serving ideas
– Why nattō is packed with protein, Vitamin K2, and gut-boosting benefits

Whether you’re a fermented foods fanatic or just nattō-curious, these two methods make it approachable, delicious, and doable at home!

🇯🇵 Bonus: Stick around for Miyoko’s favorite breakfast toppings & how the Japanese traditionally eat nattō!

👇 Don’t forget to like, comment, and subscribe if you want more traditional and modern Japanese food tutorials.

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