That sticky, stringy natto—why is it called "natto"...?There are various theories, but one prominent one is that it was made ...

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 ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Natto is fermented soybeans, specifically fermented with Bacillus subtilis, which forms the stringy, strong smelling and interesting-tasting Japanese staple food. It is often eaten as part of the ...

Supersulfide content was assessed in dried and fermented soybeans to analyze changes before and during fermentation using Bacillus subtilis var. natto. Supersulfide molecules, metabolites from plants ...