It’s a superfood but natto as we know it. Japan’s slimy fermented beans are coming your way

There is evidence that regular consumption of the high-fibre, protein-packed food can boost the immune system, improve digestion and increase bone density. Photograph: Andrew Caballero-Reynolds/AFP/Getty Images

It is smelly, slimy and contains bacteria – and a sizeable number of Japanese wouldn’t touch it with a pair of barge pole-length chopsticks. But after centuries as a breakfast food for Japanese diners with nerves of steel, natto is emerging as a global superfood to rival kimchi, kombucha and kefir.

Its exact origins are unknown. Some believe it was introduced to Japan from China by Buddhist monks during the Yayoi period (300BC-AD300), before becoming a staple among rural communities during the Edo period (1603-1868).