Breakfast in Japan, however, includes many foods also enjoyed for lunch and ... staying at breakfast-serving hotels or inns with natto, nori, yakizakana and misoshiru," Yuka Allen says.

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 ...

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 has been a staple in the Japanese diet for centuries. It's made by fermenting soybeans with the Bacillus subtilis ...