Long ago, many residents of this Osaka area loathed natto, or fermented soybeans, which they derided as “rotten food.” ...

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 a ...

Most foreigners are believed to detest natto, the fermented soybeans with a pungent odor and sticky, slimy texture. However, natto exports topped 3 billion yen ($18.8 million) in the past year, a ...

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 consumption ...

Natto is widely recognized for inhibiting arteriosclerosis, yet its underlying mechanism remains elusive. Researchers led by the University of Tsukuba studied the effects of natto on arteriosclerosis ...

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 and ...

At first glance, natto can feel a little intimidating. The sticky threads, the strong aroma and the fermented taste make it one of those foods people either adore or avoid. Yet natto has quietly ...

Yet this nutrient-packed superfood has recently captured global attention on social media for its many health benefits — not to mention its distinctive taste and texture. Natto is a traditional ...

In 1992, an insidious, sometimes fatal virus for which no cure existed was infecting people, and multiplying exponentially. Japan's own rates of infection remained fairly low, but people were ...