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A comment on Fermented Foods: Definitions and Characteristics, Impact on Gut Microbiota etc..

Re:Fermented Foods: Definitions and Characteristics, Impact ... by Isamu on Friday December 06, 2019 @11:33AM (#21723339)
>common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread)

I can get everything on that list easily at a non-specialty store except for natto. I haven't seen it, but I admit my ability to read labels at the Japanese food store is rudimentary. Is it more widely available on the west coast?

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Re:Fermented Foods: Definitions and Characteristics, Impact ... by chabes on Friday December 06, 2019 @12:51PM (#21724242)
On the west coast:

You can get it at Mitsuwa in the Bay Area. 99 Ranch might carry it as well.

Not sure about elsewhere.

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Re:Fermented Foods: Definitions and Characteristics, Impact ... by Isamu on Friday December 06, 2019 @01:32PM (#21724662)
Hey, looks like Mitsuwa is in NJ and Chicago; good to know!
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Re:Fermented Foods: Definitions and Characteristics, Impact ... by spodek on Friday December 06, 2019 @11:46AM (#21723494)
For those around New York City, this place https://www.nyrture.com makes great natto in Brooklyn. I've met them and they love what they do.
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Re:Fermented Foods: Definitions and Characteristics, Impact ... by Isamu on Friday December 06, 2019 @12:08PM (#21723741)
As it happens I will be in Brooklyn soon, thanks for the tip!
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Re:Fermented Foods: Definitions and Characteristics, Impact ... by ssijak on Friday December 06, 2019 @05:03PM (#21726443)
You can make natto, it is easy and starter cultures are realy cheap.
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