Emily Leeming, who researchers the gut microbiome, has tricks including using kefir in clever ways to get more fermented ...

Using miso as a soup base Miso is a paste made from fermented soybeans. Leeming suggested using it as a base for soups for "that umami, fermented kick." Read next ...

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.

What makes Hansik (traditional food) tastier and healthier is jang, or sauces and pastes made from fermented soybeans. The popularity of Hallyu (Korean Wave) is raising global interest in Korean ...

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 ...

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 ...