Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the ...

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 – 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 ...

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 ...

The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, “JNCSF”) launched the “Natto Power: Japanese Fermented Food Natto, the Key to Better ...