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.

So when I learned about natto, a traditional Japanese breakfast food made from fermented soybeans, my interest was piqued.

TOKYO--(BUSINESS WIRE)--The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, “JNCSF”) launched the “Natto Power: Japanese Fermented Food ...

Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the category of foods people tend to either love or hate. This particular traditional ...

Makes about 4 cups natto. To serve: Traditionally served over steamed rice, seasoned to taste with mustard, soy sauce, Japanese dashi and green onions. Mushroom stock may be used in place of dashi ...

TOKYO, March 06, 2025--(BUSINESS WIRE)--The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, "JNCSF") launched the "Natto Power: Japanese Fermented ...

He sold natto products under the brand name of Kiwahikari, which combines the Japanese verbs “kiwameru” (get to the bottom of something) and “hikaru” (be brilliant), with the goal of “g ...

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 ...

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 ...