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, ...

Sepia executive chef Andrew Zimmerman challenged Brian Enyart, chef de cuisine at Topolobampo, to come up with a recipe using natto for this installment of our weekly feature. “When I was asked to do ...

Challenged with natto, fermented soybeans, Manny Sofios (Gilt Bar, Au Cheval) makes the Culo Fizz The Reader is free. Producing it isn’t. And without your support, we can't continue. So we need you to ...

What it Tastes Like: Natto is an acquired taste, even in Japan. That’s because it tastes like a sweaty dorm room or a dish sponge that’s scrubbed one load too many. It’s stinky, sticky, and creates ...

Natto, a traditional Japanese dish made from fermented soybeans, is known for its pungent aroma and sticky texture. It is a food that many either love or find challenging to eat. While it’s a ...

Life’s too short for boring meals! Before your 40th birthday rolls around, give your kitchen a wild makeover with these 12 under-the-radar foods. From the stinky-but-addictive natto (fermented ...

“Can you give a shout out to anyone who wants to socialize with [Japan Society] for any mixers? We have the most eligible bachelors and bachelorettes on campus,” says Max F. Mondelli ’18, as he stirs ...