If you've dabbled in cooking with Asian flavors or ever eaten sushi or Chinese takeout, you've probably come across the ...

Japanese soy sauce: The general term for Japanese soy sauce, which combines fermented soybeans and wheat, is "shoyu.' Batches are naturally brewed anywhere from six months to three years.

Nattokinase is a natural enzyme. It comes from natto, a Japanese dish made from soybeans fermented with a bacterium (Bacillus subtilis). Nattokinase can also be taken as a supplement. Nattokinase ...

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 ...

But Japanese food makers are creating new forms of the fermented soybeans and gaining global fans. Food company Sonomono, based in Fukuoka Prefecture, has invented a new form of natto by freeze ...

The addition of one powerhouse ingredient can bring your next salmon filet to a whole new level of flavor. Here's what to ...

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.

Just two teaspoons of miso added to your nut-based cheese recipes will give you that savory depth you miss from dairy cheeses. This is a must-have ingredient for any vegan cheese lover! Salad ...

With more and more overseas travelers seeking out day trips to the Japanese countryside ... can nourish yourself with fermented foods after nourishing your skin with the healing waters. The highlight ...