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

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 – 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 ...

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 ...

Like many fermented foods, including cheese, natto's invention is often attributed to accidental discoveries, with numerous stories crediting its creation to chance. One such story connects natto ...

They are called shokuhin sampuru, or “sample food products ... a Japanese breakfast dish of fermented soybeans called natto appeared to spiral in the air, resembling a powerful cyclone ...