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 ...

I batch cook everything at the start of the week and keep stores of homemade natto, nukazuke and miso soup on hand. I typically use organic California short grain brown rice, but when I want to ...

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 ...