Natto are simply fermented soybeans. Despite being popular at breakfast tables, the dish has a reputation for being an acquired taste and is often unpopular with both foreigners and many Japanese.

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 is a traditional Japanese fermented food with a unique smell and stickiness. In 2020, the National Cancer Center announced that high consumption of natto lowers mortality risk.

He sold natto products under the brand name of Kiwahikari, which combines the Japanese verbs “kiwameru ... a good choice for breakfast, and the Kin Chocolate for vegans, which contains ...

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 ...