Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the ...

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.

So when I learned about natto, a traditional Japanese breakfast food made from fermented soybeans, my interest was piqued. Natto is packed with nutrients like protein, iron, calcium, fiber ...

TOKYO, March 06, 2025--(BUSINESS WIRE)--The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, "JNCSF") launched ...

The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, “JNCSF”) launched the “Natto Power: Japanese Fermented Food Natto, the Key to Better ...

TOKYO, March 06, 2025--(BUSINESS WIRE)--The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, "JNCSF") launched the "Natto Power: Japanese Fermented ...

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 ...