Natto, a fermented soybean product defined by its funky aroma - which some have indeed compared to blue cheese - and slimy ...

As a fermented food, natto is naturally funky, and some people say it smells like ammonia. I did notice a bit of a smell, but on an ammonia scale from zero smell to super stinky cheese ten ...

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 ...