Natto, the Japanese fermented soybean, may just be the most important food you have never heard of. Its distinctive pungent ...

Natto is made by fermenting soybeans with a very special bacterium called Bacillus subtilis. This process gives it a sticky texture and a rather unique and strong smell. Let's be honest: its taste ...

The images show the effects of vitamin K2 in natto on brain inflammation The substance that causes natto's stickiness lowers blood sugar levels Natto miso soup is a good way to eat natto, even 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 ...

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 ...

On Tuesday, April 22, 2025, Kameda Seika will release ' Kameda's Kakinotane with Dry Natto ' exclusively at 7-Eleven. This product, which is advertised as 'natto rice that you can pick up' and ...