Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that have been inoculated with koji ...

Natto, the Japanese fermented soybean, may just be the most important ... stringy texture or how you can make some natto ...

Natto is a traditional Japanese dish made from fermented soybeans ... In addition, soybeans naturally contain antinutrients, which can make it more difficult for your body to digest them.

To make miso, soybeans are cooked ... Sake and mirin are both Japanese rice wines, but they are fermented for different purposes. Sake tends to have a higher alcohol content and is brewed ...

The fermentation process can make certain nutrients easier ... drink that is slightly effervescent. Miso: A Japanese seasoning made from fermented soybeans and grains. Pickles: Cucumbers fermented ...