Japan’s central region, well known for its fermented products, is drawing in visitors to tour its traditional soy sauce and ...

Natto, a Japanese breakfast favorite made with fermented soybeans, has a fascinating history marked by several origin stories ...

Blocks of maeju (fermented soybean lump) on Dec. 2 hang from the eaves of a traditional jang (paste) factory in the village ...

Fermented foods, brimming with probiotics, offer a path to weight loss by improving digestion and boosting metabolism. From ...

Zhongxian county in Chongqing province, known for cultivating some of China's most protein-rich soybeans, is dedicated to ...

Digestive issues are common worldwide, most of them as a result of stress and poor lifestyle habits. The World Health Organisation reports that one in three persons experiences some kind of gut ...

Winter calls for warm, hearty soups, and if you’re a fan of Korean food, Doenjang-guk should be on your menu. Here’s a ...

Liv says: “Natto is a traditional Japanese dish often eaten for breakfast or as a snack, made from fermented whole soybeans. “As soybeans are quite bland in flavour, natto’s taste can ...

Korea's tradition of making fermented sauces using soybeans has been added to UNESCO's intangible cultural heritage list.