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

Natto, the Japanese fermented soybean, may just be the most important food you have never heard of. Its distinctive pungent ...

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.

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 ...

HIGASHI-OSAKA, Osaka Prefecture--Long ago, many residents of this Osaka area loathed natto, or fermented soybeans, which they derided as “rotten food.” With such an aversion now a thing of the ...