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 ...

Natto, a Japanese breakfast favorite made with fermented soybeans, has a fascinating history marked by several origin stories ...

These benefits have led to natto gaining popularity outside Japan, especially among health-conscious individuals. Despite its ...

A study in Japan shows that simultaneous consumption of barley and natto could be a promising nutritional approach for ...

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.

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 ...

They are called shokuhin sampuru, or “sample food products ... a Japanese breakfast dish of fermented soybeans called natto appeared to spiral in the air, resembling a powerful cyclone ...