Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Beyond that, the work is mainly done by your appliances.

SEATTLE — Although uncommon in the United States, fermented beans and grains are popular foods in many other countries. Co-author of new fermentation guide Miso, Tempeh, Natto & Other Tasty Ferments, ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Natto is a traditional Japanese dish made from fermented soybeans. It’s characterized by a slimy, sticky, and stringy texture and has many nutritional benefits. It may promote stronger bones and a ...

Supersulfide content was assessed in dried and fermented soybeans to analyze changes before and during fermentation using Bacillus subtilis var. natto. Supersulfide molecules, metabolites from plants ...

At first glance, natto can feel a little intimidating. The sticky threads, the strong aroma and the fermented taste make it one of those foods people either adore or avoid. Yet natto has quietly ...