A start-up firm affiliated with Keio University developed a new food source made of a powdered form of a bacterium used for natto fermented soybeans. The bacterium can be mixed into bread and ...
The Japan Natto Cooperative Society Federation (Arakawa-ku, Tokyo / Chairman: Yoshiro Noro / hereinafter, “JNCSF”) launched the “Natto Power: Japanese Fermented Food Natto, the Key to Better ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback