Scientists Maggie Coblentz from the Massachusetts Institute of Technology (MIT) and Joshua Evans from the Technical University of Denmark sent a small container of cooked soybean paste to the ISS ...

Natto, often called "sticky beans," is made from fermented and cooked soybeans. Native to Japanese culture, natto is often ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study published in iScience, ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journal iScience, researchers successfully made miso on the ...