The product – named Soyffee – looks just like ordinary natto and contains the same nutrition, but lacks its pungent odor. In Japan, traditional natto is usually eaten with a sauce containing ...

TOKYO, March 06, 2025--(BUSINESS WIRE)--The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, "JNCSF") launched the "Natto Power: Japanese Fermented ...

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 ...

So how to land that blow? About a month ago, in an indelibly inked call to mass action, a small handful of Coca-Cola vending machines in Tokyo’s Shibuya district were defaced with the word “boycott”.

This update has added a short animation to the top page to increase opportunities to come into contact more with diverse information about natto, and to increase usability even more. It has also added ...

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 a fermented soybean dish native to Japan. As the soybeans ferment, they form polyglutamic acid, which gives natto a distinct sticky consistency. Some say it’s an acquired taste ...

When I moved from Japan to the U.S. in the 1990s ... From there, I built my favorite breakfast: brown rice, beans, "natto" (fermented soybeans), "nukazuke" (pickled vegetables), wrapped with ...

TOKYO, March 06, 2025--(BUSINESS WIRE)--The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, "JNCSF") launched ...

Due to its strong flavor and sticky texture, natto may not be to everyone’s taste, but it is a popular and nutritious food in Japan. Take-Home Points Natto and its unique enzyme, nattokinase, have ...

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 ...