The enzyme nattokinase, which is derived from the traditional Japanese dish natto (made from fermented soybeans), has demonstrated potential health benefits, particularly in relation to ...

It’s also common to add vegetables, scallions, soy sauce, mustard, or kimchi. Nattokinase is the enzyme produced during soybeans’ fermentation processand it’s the signature active ingredient ...

Ohashi specialized in enzyme chemistry during his student days. He received a Ph.D. for his genetic studies on the natto bacterium. He secured a post at what is currently the food study division ...

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 ...

Natto is a traditional Japanese fermented food with a unique smell and stickiness. In 2020, the National Cancer Center announced that high consumption of natto lowers mortality risk.