Natto, a Japanese breakfast favorite made with fermented soybeans, has a fascinating history marked by several origin stories ...

Natto has been a staple in the Japanese diet for centuries. It's made by fermenting soybeans with the Bacillus subtilis ...

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 ...

A study in Japan shows that simultaneous consumption of barley and natto could be a promising nutritional approach for ...

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 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 ...

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. Natto not ...

Natto is widely recognized for inhibiting arteriosclerosis, yet its underlying mechanism remains elusive. Researchers led by ...

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 ...