As I discovered more, I experimented more - like Natsumi, I would stir it into pasta, with shiso and salted plum. I have also folded whisked natto into an omelette, which mimics and enhances the ...

Natto is a fermented soybean dish native to Japan. As the soybeans ferment, they form polyglutamic acid, which gives natto a distinct sticky consistency. Some say it’s an acquired taste, but it ...

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 ...