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Sarah Lai

Recent years have seen "nattō" (fermented soybeans) join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the COVID-19 pandemic.

LIFE / Food & Drink

Jun 22, 2026

‘A little funky’: Japanese ‘nattō’ disgusts and delights the world

Aside from its supposed health benefits, ‘nattō’?has long been loved in Japan for its stunning affordability — charms the rest of the world seems to be warming up to.

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.

Kabukicho: Tokyo’s ‘stadium of desire’

For many people, utility poles and power lines have become such a familiar part of Japan’s landscape that they often go unnoticed.

Why Japan’s utility poles won’t be disappearing anytime soon

By Alex K.T. Martin

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