A Japanese food manufacturer had a shock encounter when traveling in the United States. Ogawara Kazunori heads the Ibaraki company Asa Ichiban, which produces nattō: sticky, fermented soybeans with a ...

Made from fermented soybeans, nattō is a food with a distinctive flavor and texture. Much loved by many Japanese—although not all—it is most often eaten piled on top of rice or wrapped in a sushi roll ...

FX’s latest banger Shogun is captivating plenty of people around the country, and it appears to have carved out a viewership in the Houston area too. One episode in particular had a few people ...

The Japanese have long hailed natto as a superfood – but its ammonia-like smell and mucus-like consistency make the fermented soybean dish a turnoff for many. Every day without fail, my 65-year-old ...

Experience a traditional Japanese breakfast as we try nattō in Tokyo, exploring its unique flavor, texture, and cultural significance.

The Japanese have long hailed natto as a superfood – but its ammonia-like smell and mucus-like consistency make the fermented soybean dish a turnoff for many. Every day without fail, my 65-year-old ...