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 noodles ...

Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and a ...

In this short video I dress up in a floral kimono and build the ultimate bowl of natto soba noodles. I whip up the sticky ...

Natto, a fermented soybean dish, is gaining recognition for its impressive nutritional profile. Packed with protein, probiotics, and vitamin K2, it supports gut health, bone density, and ...

Japanese soul food, natto, is generally 'mixed well and eaten', but there is something called 'natto pickled in koji ' that is combined with koji so that it can be eaten as it is without mixing it out ...

In 1992, an insidious, sometimes fatal virus for which no cure existed was infecting people, and multiplying exponentially. Japan's own rates of infection remained fairly low, but people were ...

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 past, ...