Are You Ready to Eat Your Natto?

A microbiologist turned food entrepreneur says natto, a fermented soybean paste popular in Japan, is a potent source of healthful bacteria.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>