Japanese Fermented Foods Go Global: Why Miso, Natto, and Soy Sauce Are Taking Over the World's Kitchens
Japan's miso exports have surged 7x in 30 years, and natto sells for $20 at high-end NYC supermarkets. Driven by the gut health movement, plant-based eating, and top chefs' fascination, traditional Japanese fermented foods are reshaping global dining. Discover the science behind koji mold, Japan's "national fungus", and how a $250+ billion fermented food market is booming worldwide.