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.
Bacillus subtilis (/ b ə ˈ s ɪ l. ə s s u b ˈ t iː. l i s /), [3] [4] known also as the hay bacillus or grass bacillus, is a gram-positive, catalase-positive bacterium, found in soil and the gastrointestinal tract of ruminants, humans and marine sponges.
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.
Why do we have a separate section for Natto. East asians have all been fermenting soybeans foreever and it looks like the Chinese and Koreans have been doing it for longer than Japan. Douchi , Meju , Doenjang , cheonggukjang , Kinema , and Tempeh This whole article should be a subsection of Chinese fermented soybeans.
The meat has been seemingly disintegrated into stringy shreds. A few tin foil hat conspiracy theorists accuse their supermarket poultry of being lab-grown or fake. But this stringy defect is very ...
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.
Long-chain menaquinones (longer than MK-4) include MK-7, MK-8 and MK-9 and are more predominant in fermented foods such as natto and cheonggukjang. [4] Longer-chain menaquinones (MK-10 to MK-13) are produced by anaerobic bacteria in the colon, but they are not well absorbed at this level and have little physiological impact. [1]