Natto, often called "sticky beans," is made from fermented and cooked soybeans. Native to Japanese culture, natto is often ...

Originating in Japan, natto consists of fermented soybeans, but the fermentation process transforms them into a sticky ...

Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and ...

Welcome to another installment of "Ask the Tokyo Dietitian,” where you can get expert insights on food and nutrition, tailored specifically for life in Japan. Whether you're looking for tips on how to ...

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.

“JNCSF”) launched the “Natto Power: Japanese Fermented Food Natto, the Key to Better Living” website in March 2023 to introduce Japan’s traditional health food, natto. Since its ...

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 ...