Add Yahoo as a preferred source to see more of our stories on Google. They say breakfast is the most important meal of the day, but lately I've been feeling kinda bored with my usual go-tos. I ...

Natto is made by fermenting soybeans with a very special bacterium called Bacillus subtilis. This process gives it a sticky texture and a rather unique and strong smell. Let's be honest: its taste and ...

Nattokinase is a natural enzyme in natto, a Japanese soy-based food. The enzyme is produced during natto’s fermentation process by a specific bacterium called Bacillus subtilis. High natto consumption ...

Check out Global Voices’ special coverage of the global impact of COVID-19. Amidst the ongoing COVID-19 pandemic, a beloved Japanese food has become even more popular. Like toilet paper, hand ...