Emily Leeming, who researches the gut microbiome, has tricks to get more fermented foods in her diet, including using kefir ...

Use this fermented Japanese paste to add umami flavor to everything from soups to desserts. If you enjoy Japanese cuisine, ...

Forget what you knew about probiotics - these 11 fermented foods will support your gut while introducing you to new flavours ...

This slippery, fermented dish is not everybody's idea of a tasty breakfast. However, this doesn't stop thousands of people ...

Miso is a Japanese seasoning paste commonly made from fermented soy beans, as well as rice or barley. It forms the base of miso soup which is the popular accompaniment served with most meals in Japan.

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

But Japanese food makers are creating new forms of the fermented soybeans and gaining global fans. Food company Sonomono, based in Fukuoka Prefecture, has invented a new form of natto by freeze ...

The product is called PolyGlu, which is a coagulant made from fermented soybeans. It mixes with dirt and pollutants, causing the dirt in the water to separate and sink. One gram can treat up to 5 ...

A start-up firm affiliated with Keio University developed a new food source made of a powdered form of a bacterium used for natto fermented soybeans. The bacterium can be mixed into bread and ...