The enzyme nattokinase, which is derived from the traditional Japanese dish natto (made from fermented soybeans), has demonstrated potential health benefits, particularly in relation to ...

It’s also common to add vegetables, scallions, soy sauce, mustard, or kimchi. Nattokinase is the enzyme produced during soybeans’ fermentation processand it’s the signature active ingredient ...

This may be in part due to nattokinase—an enzyme produced through the fermentation of natto. Nattokinase has been shown to help lower blood pressure, reduce blood lipid levels, prevent plaque ...

Ohashi specialized in enzyme chemistry during his student days. He received a Ph.D. for his genetic studies on the natto bacterium. He secured a post at what is currently the food study division ...

Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the category of foods people tend to either love or hate. This particular traditional ...

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. Natto not ...

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 ...