As I discovered more, I experimented more - like Natsumi, I would stir it into pasta, with shiso and salted plum. I have also folded whisked natto into an omelette, which mimics and enhances 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 fermented soybean dish native to Japan. As the soybeans ferment, they form polyglutamic acid, which gives natto a distinct sticky consistency. Some say it’s an acquired taste, but it ...

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 ...

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 ...