Home / Health / Slimy Soya Superfood: Natto's Global Health Craze
Slimy Soya Superfood: Natto's Global Health Craze
15 Sep
Summary
- Natto, a fermented soya bean dish, is gaining global popularity as a superfood.
- Exports of natto tripled between 2017 and 2025, with China leading consumption.
- Studies link natto consumption to improved health, including immunity and digestion.
Natto, a traditional Japanese dish made from fermented soya beans, is experiencing a surge in global popularity, transcending its once-niche status. Despite its pungent smell and viscous texture, often compared to ripe cheese and mucus strands, natto is increasingly recognized as a superfood.
Historically a regional staple in Japan, natto's origins are debated, with theories suggesting introduction by Buddhist monks or an accidental discovery during military conflict in the Heian period. Now, this versatile food is finding its way into health food shops worldwide.
Exports of natto have seen significant growth, tripling from 1,752 tonnes in 2017 to 5,248 tonnes in 2025, according to Japan's finance ministry. China is the largest consumer, followed by the United States, Thailand, and Hong Kong.
The appeal of natto lies in its purported health benefits. It is rich in fiber and protein, with studies indicating it can boost the immune system, improve digestion, and increase bone density. Research published in the British Medical Journal in 2020 suggested a link between fermented soy products, including natto, and a lower risk of mortality.
Social media influencers and public figures, such as American singer Lizzo, have also played a role in popularizing natto globally. While nearly 19% of Japanese respondents in a 2023 survey reported eating natto daily, its international acceptance demonstrates a growing trend of consumers seeking novel health foods.
