Often, at its heart is natto, fermented soybeans enveloped in a stringy coating that can be enjoyed in many ways, including on its own, over rice, or stirred into miso soup. Celebrated as a ...

Natto, often called "sticky beans," is made from fermented and cooked soybeans ... in people with heart disease who ...

Natto – a integral part of Japanese cuisine – was once only known abroad by hardcore foodies. But Japanese food makers are creating new forms of the fermented soybeans and gaining global fans.

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 ...