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 staple probiotic food in traditional Japanese cuisine. Like tempeh, it’s made from fermented soybeans. It has a strong flavor and a slimy texture. It contains a good amount of fiber ...

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.

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 ...

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 ...

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.

“JNCSF”) launched the “Natto Power: Japanese Fermented Food Natto, the Key to Better Living” website in March 2023 to introduce Japan’s traditional health food, natto. Since its ...

where we exhibited natto, Japan's traditional fermented food, to get people to know about it, tried samples. Some Americans had never had it before, but overall, the responses were very positive.