Natto is made by fermenting cooked soybeans with the bacterium Bacillus subtilis and letting them sit for an incubation ...

So what exactly makes Japanese natto so famously sticky? To make natto, soybeans go through a fermentation process involving ...

Shonan Soy Studio soaks soybeans in coffee instead of water before fermentation. To make traditional natto, soybeans are first soaked and steamed in water before fermentation. But Shonan Soy ...

A traditional North Indian fermented drink, kanji is made by fermenting black carrots, mustard seeds, and water. This tangy, spiced beverage is rich in probiotics and perfect for a refreshing gut ...

nattokinase is made during the fermentation process. The soybeans are soaked, cooked, and blended with a Bacillus subtilis for fermenting for up to a day, then the natto ages as it's cooled and ...

from sake and soy sauce to natto, and pickles. A ''fermentation tour'' was held in October to shed light on the traditional techniques of Japanese fermentation. Michelin-rated chefs, restaurant ...

While I enjoy the fermentation process, you can also purchase prepared natto and nukazuke at the grocery store or online. Once everything is prepared, it takes about five minutes to assemble ...