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 ...
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What is natto? Just like durian, stinky tofu, the sticky soybean dish is loved or hatedAs 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 ...
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