Upon discovering the discoloured, fermented beans and tasting them, Minamoto found them surprisingly palatable - and thus, natto was born. Yet hundreds of years later, the ingredient still has its ...

But whether it’s to your taste or not, there’s one immutable fact: natto, which is derived from fermented soy beans, is a brilliant superfood and great for your health. Nutritionist Nisha Melvani, ...

As a fermented food, natto is naturally funky ... It's honestly really similar to a familiar bowl of rice and beans with some added umami. After I finished my natto and rice, I felt satisfied ...

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 is a staple probiotic food in traditional Japanese cuisine. Like tempeh, it’s made from fermented soybeans. It has a strong flavor and a slimy texture. It contains a good amount of fiber ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

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 ...