bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. Nattō is often considered an acquired...

from a Japanese food called nattō. Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme...

up natto in Wiktionary, the free dictionary. Nattō is a Japanese food made from fermented soybeans. Natto may also refer to; Bacillus natto (B. natto),...

favored condiment in Japanese cuisine, its pairing with nattō is particularly noteworthy. Nattō, a traditional Japanese food made from fermented soybeans...

B. subtilis formerly known as Bacillus natto is used in the commercial production of the Japanese food nattō, as well as the similar Korean food cheonggukjang...

(kitsune) like deep-fried tofu. Abura-age can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsu-age (厚揚げ)...

Natto Wada (和田 夏十, Wada Natto, 13 September 1920 – 18 February 1983), also known as Natsuto Wada, was a Japanese script writer and film columnist. Wada...

was nattō fermented using the nattō strain of Bacillus subtilis, which is reportedly a good source of long-chain MK-7.[citation needed] In nattō, MK-4...

(1337 to 1573), miso was made without grinding the soybeans, somewhat like nattō. In the Muromachi era, Buddhist monks discovered that soybeans could be...

garlic (ninniku), Japanese pepper (shishitō). Products and prepared Tōfu, nattō, steamed rice. Kushiyaki seasonings are primarily divided among two types:...