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),...

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...

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...

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...

covered for a few minutes. Karashi is often served with tonkatsu, oden, nattō, and shumai. It can be used as part of a dipping sauce when mixed with mayonnaise...

(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)...

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

pasteboard. During the fermentation of nattō soybeans, extracellular enzymes produced by the bacterium Bacillus natto react with soybean sugars to produce...