Take natto, the cooked and fermented soybeans traditional of Japanese cuisine. Natto is a sticky, pungent plant-based protein that often comes sold in small, single-serving packages. Natto might turn ...

Natto, often called "sticky beans," is made from fermented and cooked soybeans. Native to Japanese culture, natto is often ...

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 ...

People who eat fermented soy-based foods such as "natto" and "miso" on a daily basis reduce the risk of dying from a stroke or heart attack by 10 percent, according to a long-term study by the ...

The enzyme nattokinase, which is derived from the traditional Japanese dish natto (made from fermented soybeans), has demonstrated potential health benefits, particularly in relation to ...

Though natto and miso are both made from fermented soybeans, the two ingredients are fermented using different bacterial strains. Natto consists of whole fermented soybeans, while miso is a smooth ...

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.

Tempeh is a firm patty made from fermented soybeans. If you're looking for something that's ... Another fermented soybean product, natto is a staple in Japanese cooking. Usually served with rice, it's ...