The soybeans used for the natto were domestically grown, and the natto culture was made from a natural strain found on rice straw. Mr Sato decided to taste test the Takehime natto first. Most natto ...

Natto is made by fermenting soybeans with a very special bacterium called Bacillus subtilis. This process gives it a sticky texture and a rather unique and strong smell. Let's be honest: its taste ...

Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and ...

In episode four of the series, The Eightfold Fence, Blackthorne begins to assimilate into Japanese culture ... entertains the other two characters. Natto, the food being eaten by the characters ...

Nattokinase is a natural enzyme in natto, a Japanese soy-based food. The enzyme is produced during natto’s fermentation process by a specific bacterium called Bacillus subtilis. High natto ...

In the late 1980s, researchers isolated an enzyme in natto they believed to be responsible for many of its health benefits. The enzyme, dubbed nattokinase, was shown to break down fibrous ...

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 ...