You love sushi, ramen and tempura. But there’s another staple of Japanese cuisine that you probably don’t know about, writes.

Nattokinase is a natural enzyme in natto, a Japanese soy-based food. The enzyme is produced during natto’s fermentation process by a specific bacterium called Bacillus subtilis. High natto ...

Nattokinase is a natural enzyme. It comes from natto, a Japanese dish made from soybeans fermented with a bacterium (Bacillus subtilis). Nattokinase can also be taken as a supplement. Nattokinase ...

Vitamin K2 is a vital nutrient that supports bone strength, heart health, and calcium regulation. Here are the top 10 sources ...

There's a musk hanging in the air that you can't really place—unless you've had Japanese natto. The fermented soybeans are known for their distinct aroma and taste, and while not familiar to ...

“Many people in Asia believe that eating natto can help you live longer ... is also a culinary school graduate of the plant-based Natural Gourmet Institute, which is now the Natural Gourmet ...

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 ...

"I was doing some internet research on foods that promote bone growth and came across a food called natto, which is supposed to be a good source of vitamin K2. My doctor had never heard of natto ...

The white coating on the natto is a layer of natto bacillus. 10:02 The recommended daily intake of natto is one pack, or about 50 grams, containing about 500 billion natto bacilli.

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 ...