Upon discovering the discoloured, fermented beans and tasting them, Minamoto found them surprisingly palatable - and thus, natto was born. Yet hundreds of years later, the ingredient still has its ...

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 ...

The hot beans are packed in containers right away to prevent the growth of bacteria other than natto bacillus. 06:57 After fermenting overnight in a room maintained at around 40 degrees Celsius, ...

It's honestly really similar to a familiar bowl of rice and beans with some added umami. After I finished my natto and rice, ...

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 ...