It’s a much-loved, protein-packed Japanese food standby. It’s also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the chemistry of natto.

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Credits:
Producer: Sean Parsons
Writer: Alexa Billow
Scientific Consultants: Ann Yonetani, PhD; Noriyuki Uemura; Michelle Boucher, PhD
Executive Producer: George Zaidan
Fact Checker: Alison Le

Music: “Style Funk” By Kevin MacLeod

Sources:
Bamforth CW and Ward RE (ed.) (2014). The Oxford handbook of food fermentations, pp. 584-585. Oxford, UK: Oxford University Press.
https://www.seriouseats.com/2017/07/obsessed-ann-yonetani-natto-nyrture.html
https://www.kikkoman.co.jp/kiifc/foodculture/pdf_03/e_007_010.pdf
http://www.soyinfocenter.com/books/151/
https://books.google.com/books?id=kcikMWmnQm4C&pg=PA141#v=onepage&q&f=false
http://www.meguminatto.com/about_natto.html
https://pubs.acs.org/doi/abs/10.1021/jf011718g
https://clinicaltrials.gov/ct2/show/NCT02080520
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6043915/
https://pubs.acs.org/doi/10.1021/jf803072r
https://www.ncbi.nlm.nih.gov/pubmed/12920130
https://www.ncbi.nlm.nih.gov/pubmed/16907802

Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.

Produced by the American Chemical Society.