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Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Nattokinase (pronounced nuh-TOH-kin-ayss) is an enzyme extracted and purified from a Japanese food called nattō.Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme, to boiled soybeans.
From 15-minute pasta recipes to sheet pan chicken wonders, consider your evening meals covered. 70 Easy Dinner Recipes for Two Noodles and Pasta Dishes 1. Stir Fried Noodles with Kimchi and Pork ...
Natto_opening_stirring.ogv (Ogg multiplexed audio/video file, Theora/Vorbis, length 1 min 36 s, 640 × 480 pixels, 561 kbps overall, file size: 6.42 MB) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
Miso (みそ or 味噌) is a traditional Japanese seasoning.It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients.
KNT (Kinema-Natto-Thua Nao) triangle . Many other Asian countries have Bacillus-fermented soyabean dishes, such as shuǐdòuchǐ of China, cheonggukjang of Korea, nattō of Japan, thua nao of Thailand, tungrymbai of Meghalaya, hawaijaar of Manipur, bekangum of Mizoram, akhuni of Nagaland, and piak of Arunachal Pradesh, India. [11]
Natto may also refer to; Bacillus natto (B. natto), a gram-positive bacteria; Natto Wada (1920-1983), Japanese screenwriter; Mimi Natto (mangaka), Japanese author published in Monthly Magazine Z; Kapi Natto MBE, a Papua New Guinea person honoured at the 2009 Birthday Honours; John Kappi Natto, president of the Papua New Guinea Football Association
The plate to the right is the national dish, gōyā chanpurū, made with bitter melon known as goyain. The traditional diet of the islanders contained sweet potato, green-leafy or root vegetables, and soy foods, such as miso soup, tofu or other soy preparations, occasionally served with small amounts of fish, noodles, or lean meats, all cooked with herbs, spices, and oil. [8]