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.

Research reveals that this fruit not only benefits cardiovascular ... Read More: The Power of Natto, a Japanese Superfood Dr. Pezzuto’s studies also found that grapes may reduce the risk of ...

And, like the durian fruit of Southeast Asia or Tawain’s stinky tofu, natto is often described as an acquired taste.”I personally grew up eating natto, so I would eat it as is,” Chef Masa says.

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 ...

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 ...