This particular traditional Japanese food has a distinct, pronounced flavour that divides opinions around the world. But whether it’s to your taste or not, there’s one immutable fact: natto, which is ...

Nattō, which is a fermented Japanese soybean dish ... it starts developing mucus-like strands that coat the beans, clumping them together. I hate to describe it this way, but nattō is, well ...

While Chinese soy sauces are traditionally made from fermented soybeans, which gives them a sharp saltiness, Japanese soy sauces tend to be made from a blend of soybeans and wheat, and are ...

Japanese fermented foods have a long history, but sake and miso producers face problems as eating habits change. A "fermentation designer" is aiming to bring Japan's fermented culture to the world.

It's fermented for a much shorter time (two to ... This rich, dark, thick variety is made only from soya beans and a special type of koji. Other types you might see are mugi miso, which is made ...