Natto, a traditional Japanese dish made from fermented soybeans, is famous for its unique taste and texture. Often eaten for ...

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 – 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.

Natto is a traditional Japanese fermented food with a unique smell and stickiness. In 2020, the National Cancer Center announced that high consumption of natto lowers mortality risk.

Japanese nutritionist and longevity expert Michiko Tomioka shares her favorite "medicinal multigrain rice" breakfast to start ...

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 ...