The lower temperature will slow down the fermentation process and preserve the nutrition of your natto. To protect it, ...

Nowadays, the rice straw has been replaced with Styrofoam boxes in which B. subtilis can be directly added to boiled soybeans to start the fermentation process. Natto also contains smaller amounts ...

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 ...

HIGASHI-OSAKA, Osaka Prefecture--Long ago, many residents of this Osaka area loathed natto, or fermented soybeans, which they derided as “rotten food.” With such an aversion now a thing of the ...