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 ...

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 ...