Search results
Results From The WOW.Com Content Network
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.
The screenplay was written by director Ichikawa's wife, Natto Wada, based on Kinugasa's 1935 and Daisuke Itō's 1939 dramatisations. [1] Yoshinobu Nishioka served as art director. [ 1 ] The voice-over narration was provided by famous benshi Musei Tokugawa.
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
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.
Shioli Kutsuna (Japanese: 忽那 汐里, Hepburn: Kutsuna Shiori, born 22 December 1992) is a Japanese-Australian actress, known for her role as Ran Mori in Shinichi Kudo's Written Challenge!, Minami Maho in Beck (2010), Haru/Harumi in 125 Years Memory (2015), and Yukio in Deadpool 2 (2018) and Deadpool & Wolverine (2024).
Richard Nattoo was born in Spanish Town, Jamaica, in 1993. [2] [3] He received his early education from Ardenne High School in Kingston.[4] [3] He pursued his studies in architecture at the University of Technology, Jamaica.
Amanattō (甘納豆) is a Japanese traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. [1] It was developed by Hosoda Yasubei during the Bunkyū years (1861–1863) in the Edo period.