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

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.

A study of 12,213 Japanese workers found no link between hypertension and the traditional Japanese diet, but a modified ...

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 ...

These fermented soybeans are the focus of today's program. 00:32 Through the latest science, we'll delve into this food that helps Japanese people live long and healthy lives.

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 ...

Fermented Foods – Natto (fermented soybeans) is the highest source of vitamin K2, particularly MK-7. Dairy and Eggs – Hard cheeses, butter, and egg yolks contain MK-4, a bioavailable form of K2.