1420:
1364:
1208:
1386:
1442:
1405:
1333:
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266:(1039–1106), who was on a campaign in northeastern Japan between 1086 AD and 1088 AD. One day, his troops were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste.
1468:
51:
1482:
113:
4168:
330:). These are salted, fermented and aged whole soybean seasonings or condiments invented in China and spread throughout East Asia. They are usually made from fermented soybeans and with an ample amount of salt; however, the ingredients and production methods differ in Japan. Chinese use both black and yellow soybeans to produce
1139:
continues to be a popular home fermentation activity with some families starting new batches daily. Home production was historically done using rice straw to maintain moisture and as insulation with placement in naturally warmer parts of the home or fermentation shed, but is now done with moist
273:(574–622), who is said to have wrapped the leftovers of boiled soybeans in straw bags for his horse. As people happened to eat these fermented beans and found them delicious, this type of fermented stringy beans soon gained popularity in Japan because of its unique taste and strong flavor.
1057:
For those who dislike the smell and texture of natto, "dried natto" and "fried natto" were developed around 1990. The smell and stickiness are reduced, making it easier to eat for those who do not like conventional natto. Another type of fermented soybeans called "Mamenoka
241:
2248:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
1086:
soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours to hydrate them, and increase their size. Next, the soybeans are
247:
245:
243:
246:
1973:
1876:
Natto are one of those classic dishes that people either love or hate. Like
Marmite or blue cheese, natto has a very strong smell and intense flavour that can definitely be an acquired taste.
232:. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since ancient times.
910:
1624:
It is a traditional soybean breakfast food from northern Japan and it's called natto. As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.
1441:
1140:
towels over glass pans or perforated plastic wrap on thermostat controlled heating pads. At home fermentation machines are also available, but are rarely marketed specifically for
244:
2227:
1419:
2539:
1611:
367:, which had the Chinese character 豉 (chǐ; soybean) written on it. The excavation of the slip is considered an evidence to support the hypothesis that the invention of
2180:
Schurgers, LJ; Vermeer, C (November 2000). "Determination of phylloquinone and menaquinones in food. Effect of food matrix on circulating vitamin K concentrations".
220:. A 2009 survey revealed that 70% of Japanese people find the taste pleasant, and others who may not find the taste of the food pleasant still eat it out of habit.
1166:
containers. A typical package contains two, three, or occasionally four containers, each 40 to 50 g. One container typically complements a small bowl of rice.
2408:
1332:
1120:-making facilities, these processing steps have to be done while avoiding incidents in which soybeans are touched by workers. Even though workers use
242:
1784:
Natto is a
Japanese soy ferment that produces a slimy, mucilaginous coating on the beans, something like okra. The flavor of natto carries notes of
4028:
1385:
1363:
3977:
2532:
2506:
2260:
2023:
1947:
1042:
Many find the taste unpleasant and smelly while others relish it as a delicacy. Nattō is more popular in some areas of Japan than in others.
3950:
4919:
1777:
2255:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
3856:
1919:
1586:
2219:
3965:
3093:
2525:
1124:
as the starting culture, which can suppress some undesired bacterial growth, workers pay extra-close attention not to introduce
4924:
155:
4531:
1536:
1404:
2274:
4084:
1703:
Wang, Chunfang; Chen, Jinpeng; Tian, Wenguo; Han, Yanqi; Xu, Xu; Ren, Tao; Tian, Chengwang; Chen, Changqing (2023-07-01).
4929:
3457:
2215:
1603:
349:, and later on, the circulation of salt began to flourish in Japan. This provided an opportunity for the production of
3945:
1348:
4315:
4939:
4934:
4868:
4051:
2447:
378:
The
Chinese character 豉 entered Japan in the 8th century. It was pronounced "kuki" until the 11th century, when
4147:
4862:
4184:
3972:
3955:
3265:
2382:
1541:
4693:
1105:
in
Japanese. From this point on, care must be taken to keep the ingredients away from impurities and other
4825:
3882:
1764:
The Art of
Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
1607:
1531:
1066:) " has also been developed by improving the soybean and natto bacillus varieties to make it less sticky.
906:
31:
4592:
3769:
3732:
2593:
896:
754:
2125:"Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production"
1863:
1658:"Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line"
4688:
4615:
4425:
3960:
3797:
3724:
2295:
2136:
1501:
978:
produces many sticky strings. The dish is eaten cold with rice, mixed with the included soy sauce or
806:
767:
1888:
4753:
4630:
4451:
3359:
2884:
2747:
1113:
is cooled, then aged in a refrigerator for up to one week to allow the development of stringiness.
819:
263:
97:
3902:
2409:"Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation"
4643:
4330:
2717:
2439:
2302:
940:
924:
741:
721:
518:
3892:
3887:
353:
to become popular in Japan. Because salt was expensive at the time, it has been suggested that
4900:
4873:
4810:
4805:
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4670:
4620:
4077:
3907:
3627:
3564:
2769:
2682:
2502:
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2364:
2346:
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2197:
2162:
2019:
2002:
1943:
1937:
1805:
1773:
1742:
1724:
1685:
1677:
1582:
1433:
1314:
1207:
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is a less finicky culture capable of sustaining its own ideal temperature once it gets going.
1097:
1059:
832:
606:
407:
270:
187:
159:
4420:
4033:
3437:
3384:
2911:
2727:
2709:
2677:
2548:
2477:
2423:
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2336:
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2152:
2144:
1761:
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1669:
1513:
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395:
313:
289:
147:
77:
3872:
4882:
4373:
2742:
1923:
1769:
1574:
1228:
1109:. The mixture is fermented at 40 °C (104 °F) for up to 24 hours. Afterward, the
402:
345:
The cultivation methods of soybeans and rice were imported from China to Japan during the
3877:
3167:
2044:
1916:
1516: – Culinary traditions of Japan – Other fermented soy foods include
1219:
Many countries around Asia also produce similar traditional soybean foods fermented with
1047:
909:
for adults, except for potassium, which is estimated based on expert recommendation from
364:
195:
2140:
1737:
1704:
4724:
4548:
4254:
4244:
3792:
3597:
3122:
2796:
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2752:
2694:
2588:
2576:
2359:
2324:
2157:
2124:
1318:
1238:
213:
1939:
They Eat That?: A Cultural
Encyclopedia of Weird and Exotic Food from Around the World
1835:
4913:
4845:
4780:
4335:
4297:
4194:
3844:
3612:
3499:
3374:
3315:
3043:
2976:
2956:
2689:
2571:
2563:
2465:
1507:
1233:
1192:
1156:
1032:
474:
2443:
2099:
4877:
4820:
4815:
4795:
4741:
4713:
4709:
4665:
4660:
4287:
4259:
4152:
4127:
4070:
3764:
3699:
3607:
3579:
3521:
3452:
3401:
3107:
2996:
2779:
2645:
2323:
Jang, Chan Ho; Oh, Jisun; Lim, Ji Sun; Kim, Hyo Jung; Kim, Jong-Sang (2021-03-18).
2006:
1981:
1473:
1248:
920:
450:
346:
3227:
2123:
Kubo, Y; Rooney, A. P; Tsukakoshi, Y; Nakagawa, R; Hasegawa, H; Kimura, K (2011).
2010:
1762:
4790:
4521:
4430:
4410:
4249:
4209:
4157:
4137:
4112:
3864:
3679:
3647:
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3569:
3543:
3509:
3474:
3432:
3379:
3013:
2951:
2939:
2874:
2841:
2608:
2581:
1822:... natto, a food that has achieved infamy among Japan's foreign residents.
1720:
1552:
1487:
1266:
1163:
1028:
936:
434:
139:
2250:
1851:... natto, a fermented soy bean dish that many consider an acquired taste.
1673:
4729:
4282:
4269:
4234:
4117:
4013:
4008:
3804:
3787:
3704:
3574:
3494:
3396:
3364:
3325:
3285:
3280:
3160:
3155:
3028:
2934:
2889:
2633:
2482:
1463:
1275:
1211:
KNT (Kinema-Natto-Thua Nao) triangle, connects the fermented soyabeans across
1125:
1095:
may be used to reduce the time. The cooked beans are mixed with the bacterium
1024:
956:
793:
640:
589:
180:
2820:
2350:
1728:
1681:
1657:
411:
without the need for straw, thereby simplifying the commercial production of
288:, there was a similar dish of fermented black soybeans food in China called (
116:
4566:
4556:
4526:
4378:
4354:
4305:
4239:
4229:
4224:
4219:
4132:
3924:
3912:
3782:
3759:
3737:
3694:
3504:
3391:
3310:
3260:
3112:
3065:
3048:
3033:
2846:
2836:
2808:
2325:"Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases"
1517:
1280:
1036:
1020:
960:
952:
948:
780:
699:
686:
217:
176:
87:
67:
3172:
2613:
2435:
2368:
2270:
2201:
2166:
1746:
1689:
199:
50:
4167:
2517:
2341:
1640:
112:
4800:
4758:
4746:
4581:
4571:
4561:
4516:
4491:
4405:
4383:
4325:
4277:
4189:
4018:
3829:
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3742:
3642:
3548:
3489:
3479:
3464:
3320:
3150:
3102:
3080:
3075:
3053:
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3023:
3018:
2986:
2971:
2879:
2853:
2815:
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2762:
2722:
2628:
2623:
2618:
2148:
2072:
1306:
1262:
1243:
1177:
1173:
1106:
1088:
974:
has a distinctive odor, somewhat akin to a pungent aged cheese. Stirring
572:
203:
100:
1656:
Qin, Dong; Hara, Yoshie; Raboy, Victor; Saneoka, Hirofumi (2020-12-01).
1549: – traditional Nepalese food made from fermented soybean
4835:
4830:
4734:
4719:
4598:
4511:
4506:
4501:
4363:
4214:
4142:
4122:
4093:
4003:
3998:
3919:
3897:
3819:
3674:
3669:
3617:
3538:
3533:
3528:
3469:
3442:
3424:
3290:
3275:
3237:
3232:
3210:
3177:
3117:
3070:
3001:
2944:
2929:
2924:
2737:
2667:
2660:
2655:
2603:
1785:
1429:
1296:
1288:
1181:
979:
932:
673:
552:
169:
151:
2427:
2193:
1481:
168:. It is often served as a breakfast food with rice. It is served with
4840:
4634:
4576:
4461:
4456:
4446:
4310:
4204:
4199:
3993:
3834:
3689:
3664:
3657:
3652:
3622:
3516:
3406:
3369:
3343:
3300:
3295:
3270:
3242:
3215:
3182:
3145:
3058:
2966:
2961:
2638:
2598:
1789:
1546:
1510:– Traditional Korean food made by fermenting soybeans.
1301:
1270:
1253:
1051:
987:
656:
321:
308:
297:
17:
4062:
4785:
4586:
4496:
4466:
4368:
4023:
3814:
3777:
3749:
3714:
3709:
3684:
3634:
3484:
3447:
3140:
2919:
2903:
2869:
2732:
2699:
2672:
2650:
2100:"History of Soy Nuggets (Shih or Chi, Douchi, Hamanatto) - Page 1"
1495:
1376:
1206:
1196:
464:
239:
2386:
2073:"History of Natto and Its Relatives (1405-2012) - SoyInfo Center"
1342:
bean-size legend using beans before fermentation in a supermarket
4415:
4320:
3929:
3839:
3824:
3754:
3719:
3220:
3205:
3006:
2991:
2803:
2784:
2774:
1525:
1521:
1212:
944:
931:(table). In a 50 grams (1.8 ounces) serving, nattō supplies 110
845:
4066:
2521:
2497:
Arora, Dilip K.; Mukerji, K. G.; Marth, Elmer H., eds. (1991).
928:
494:
1450:
is sold in small containers optionally with small packets of
398:(1912–1926), when researchers discovered a way to produce a
2407:
Kada S, Yabusaki MY, Kaga T, Ashida H, Yoshida KI (2008).
2220:"Daily Value on the Nutrition and Supplement Facts Labels"
1705:"Natto: A medicinal and edible food with health function"
1901:
Preparing Nattou step by step, without using rice straw.
2499:
Handbook of
Applied Mycology Volume 3: Foods and Feeds
1579:
A Dictionary of
Japanese Food: Ingredients and Culture
27:
Traditional
Japanese food made from fermented soybeans
1039:. Sometimes soybeans are crushed before fermenting.
4854:
4773:
4702:
4679:
4653:
4629:
4608:
4547:
4540:
4484:
4439:
4398:
4353:
4344:
4296:
4268:
4175:
4105:
3986:
3938:
3855:
3588:
3557:
3419:
3352:
3336:
3253:
3198:
3191:
3133:
3089:
2902:
2862:
2829:
2708:
2562:
2555:
2466:"Naturally fermented ethnic soybean foods of India"
1634:
1632:
881:
869:
844:
831:
818:
805:
792:
779:
766:
753:
740:
719:
698:
685:
672:
655:
639:
622:
605:
588:
571:
550:
515:
491:
473:
463:
447:
433:
428:
93:
83:
73:
63:
2252:Dietary Reference Intakes for Sodium and Potassium
1604:"Natto: A Breakfast Dish That's An Acquired Taste"
357:was invented by accident during the production of
216:because of its powerful smell, strong flavor, and
194:is most popular in the eastern regions, including
4885:, artisan town of historic soy sauce distilleries
1504: – Fermented foods made from ground soybeans
1180:, but if it is allowed to ferment too long, then
731:
562:
1569:
1567:
2012:History of Natto and Its Relatives (1405–2012)
1936:Deutsch, Jonathan; Murakhver, Natalya (2012).
1836:"Japan opens 98th national airport in Ibaraki"
1642:History of Natto and Its Relatives (1405–2012)
982:mustard if eaten from a commercially packaged
334:. The amount of salt used also differentiates
137:
4078:
2533:
1792:), which gets stronger as it ferments longer.
1498: – Indonesian traditional fermented dish
1011:is occasionally used in other foods, such as
8:
423:
228:Sources differ about the earliest origin of
39:
4544:
4350:
4085:
4071:
4063:
3195:
2559:
2540:
2526:
2518:
2216:United States Food and Drug Administration
986:. Other ingredients such as long onion or
532:
422:
382:became a new name for fermented soybeans.
49:
38:
2481:
2358:
2340:
2156:
1911:
1909:
1736:
935:and is a rich source (20% or more of the
2305:Industrial Technology Center. 2018-11-01
1645:. Lafayette, California: Soyinfo Center.
1864:"Natto Fermented Soy Bean Recipe Ideas"
1563:
1328:
2129:Applied and Environmental Microbiology
1046:is known to be popular in the eastern
415:and enabling more consistent results.
386:Commercialization in the Taisho period
2094:
2092:
2067:
2065:
2039:
2037:
2035:
1968:
1966:
7:
2464:Tamang, Jyoti Prakash (March 2015).
251:Opening and stirring a container of
1974:"納豆 金のつぶ 納豆まめ知識｜ミツカングループ商品・メニューサイト"
1768:. Chelsea Green Publish. pp.
1614:from the original on 20 April 2013
25:
1639:Shurtleff, W.; Aoyagi, A (2012).
1602:McCloud, Tina (7 December 1992).
1394:wrapped in rice straw, old-style
1082:is made from soybeans, typically
429:Nutritional value per 50-gram tub
4895:
4894:
4166:
4047:
4046:
2385:. Natto.in. 2004. Archived from
1532:List of ancient dishes and foods
1480:
1466:
1440:
1418:
1403:
1384:
1362:
1347:
1331:
111:
2277:from the original on 2024-05-09
2230:from the original on 2024-03-27
1834:Buerk, Roland (11 March 2010).
1788:(like some cheeses or overripe
1662:Plant Foods for Human Nutrition
1454:sauce with and without mustard.
955:(542% DV). Nattō contains some
363:A wooden slip was excavated in
82:
72:
4532:List of fermented soy products
1978:webcache.googleusercontent.com
1537:List of fermented soy products
390:A change in the production of
326:
302:
258:One story about the origin of
1:
4507:Soy milk based infant formula
3978:Sushi and sashimi ingredients
1917:「納豆は好きですか？Do you like Natto?」
1357:being stirred with chopsticks
1027:, salad, as an ingredient in
963:in moderate amounts (table).
262:attributes it to the samurai
905:Percentages estimated using
2416:Biosci. Biotechnol. Biochem
2045:"起源は？発祥は？知られざる納豆の歴史 | ピントル"
1760:Katz, Sandor Ellix (2012).
1721:10.1016/j.chmed.2023.02.005
897:Link to USDA Database Entry
439:110 kcal (460 kJ)
4956:
4316:Textured vegetable protein
2501:. CRC Press. p. 332.
1926:(in JA) reviewed 2012-12-8
1674:10.1007/s11130-020-00865-5
1091:for six hours, although a
967:Appearance and consumption
29:
4920:Fermented soy-based foods
4892:
4869:Kikkoman Soy Sauce Museum
4164:
4042:
2483:10.1016/j.jef.2015.02.003
1942:. ABC-CLIO. p. 141.
1063:
904:
893:
889:
865:
857:
715:
711:
546:
542:
535:
531:
511:
507:
487:
483:
443:
371:was based on the Chinese
342:in taste and appearance.
317:
293:
138:
106:
48:
1804:A., M. (30 March 2010).
1709:Chinese Herbal Medicines
919:Nattō is 55% water, 13%
4863:Diet for a Small Planet
4185:List of soy-based foods
2549:Japanese food and drink
2470:Journal of Ethnic Foods
1581:. Tuttle. p. 106.
1542:List of soy-based foods
996:is frequently eaten as
907:US recommendations
269:Another story involves
212:is often considered an
188:Japanese bunching onion
4925:Japanese cuisine terms
1216:
1195:, which is why it has
1050:, but less popular in
911:the National Academies
899:; Vitamin K value from
255:
32:Natto (disambiguation)
4694:Bowman-Birk inhibitor
4029:Customs and etiquette
2342:10.3390/foods10030636
2104:www.soyinfocenter.com
2077:www.soyinfocenter.com
1210:
537:Vitamins and minerals
250:
218:sticky, slimy texture
4609:Globulins (proteins)
4426:Yellow soybean paste
2149:10.1128/AEM.00448-11
1502:Fermented bean paste
1413:served on white rice
30:For other uses, see
4930:Japanese inventions
4754:Protease Inhibitors
4452:Fermented bean curd
3951:Desserts and sweets
2303:Ibaraki Prefectural
2296:"糸引きの少ない納豆「豆乃香」の開発"
2141:2011ApEnM..77.6463K
1015:sushi (nattōmaki),
624:Pantothenic acid (B
425:
375:imported to Japan.
264:Minamoto no Yoshiie
45:
4901:Category: Soybeans
4681:Trypsin inhibitors
4671:Cysteine proteases
4644:Soybean agglutinin
4331:Vegetarian hot dog
3199:Alcoholic beverage
2383:"納豆が出来るまで。納豆の製造工程"
2018:. Soyinfo Center.
1922:2012-11-21 at the
1889:"Preparing Nattou"
1223:bacteria, such as
1217:
1187:The fermenting of
1070:Production process
871:Other constituents
256:
4907:
4906:
4874:William Shurtleff
4806:Morningstar Farms
4769:
4768:
4480:
4479:
4060:
4059:
3648:Mentaiko / tarako
3565:Square watermelon
3415:
3414:
2898:
2897:
2508:978-0-8247-8491-1
2428:10.1271/bbb.80129
2262:978-0-309-48834-1
2194:10.1159/000054147
2135:(18): 6463–6469.
2025:978-1-928914-42-6
2003:William Shurtleff
1949:978-0-313-38058-7
1370:Nattō gunkan maki
1315:Arunachal Pradesh
1162:is sold in small
1122:B. subtilis natto
1098:Bacillus subtilis
990:are often added.
939:, DV) of several
917:
916:
861:
860:
408:Bacillus subtilis
248:
236:Legendary origins
161:Bacillus subtilis
146:is a traditional
128:
127:
16:(Redirected from
4947:
4940:Buddhist cuisine
4935:Japanese cuisine
4898:
4897:
4689:Kunitz inhibitor
4616:Beta-conglycinin
4545:
4421:Sweet bean sauce
4351:
4170:
4087:
4080:
4073:
4064:
4050:
4049:
4034:Okinawan cuisine
3438:Botan Rice Candy
3196:
3126:
2560:
2542:
2535:
2528:
2519:
2513:
2512:
2494:
2488:
2487:
2485:
2461:
2455:
2454:
2452:
2446:. Archived from
2422:(7): 1869–1876.
2413:
2404:
2398:
2397:
2395:
2394:
2379:
2373:
2372:
2362:
2344:
2320:
2314:
2313:
2311:
2310:
2300:
2292:
2286:
2285:
2283:
2282:
2245:
2239:
2238:
2236:
2235:
2212:
2206:
2205:
2177:
2171:
2170:
2160:
2120:
2114:
2113:
2111:
2110:
2096:
2087:
2086:
2084:
2083:
2069:
2060:
2059:
2057:
2056:
2041:
2030:
2029:
2017:
1999:
1993:
1992:
1990:
1989:
1980:. Archived from
1970:
1961:
1960:
1958:
1956:
1933:
1927:
1913:
1904:
1903:
1898:
1896:
1885:
1879:
1878:
1873:
1871:
1860:
1854:
1853:
1848:
1846:
1831:
1825:
1824:
1819:
1817:
1806:"Not the natto!"
1801:
1795:
1794:
1767:
1757:
1751:
1750:
1740:
1700:
1694:
1693:
1653:
1647:
1646:
1636:
1627:
1626:
1621:
1619:
1599:
1593:
1592:
1575:Hosking, Richard
1571:
1514:Japanese cuisine
1490:
1485:
1484:
1476:
1471:
1470:
1469:
1444:
1422:
1407:
1388:
1366:
1351:
1335:
1203:Related products
1172:odor comes from
1065:
941:dietary minerals
735:
660:
644:
627:
610:
593:
576:
566:
533:
426:
394:occurred in the
328:
319:
304:
295:
249:
190:. Within Japan,
186:, and sometimes
150:made from whole
145:
143:
142:
115:
94:Main ingredients
53:
46:
44:
21:
4955:
4954:
4950:
4949:
4948:
4946:
4945:
4944:
4910:
4909:
4908:
4903:
4888:
4850:
4765:
4725:Unsaponifiables
4698:
4675:
4649:
4625:
4604:
4536:
4476:
4435:
4394:
4374:Sweet soy sauce
4346:
4340:
4292:
4264:
4177:
4171:
4162:
4101:
4091:
4061:
4056:
4038:
3982:
3966:Soups and stews
3934:
3851:
3590:
3584:
3553:
3423:
3421:
3411:
3348:
3332:
3249:
3187:
3129:
3120:
3091:
3085:
2894:
2858:
2825:
2704:
2551:
2546:
2516:
2509:
2496:
2495:
2491:
2463:
2462:
2458:
2450:
2411:
2406:
2405:
2401:
2392:
2390:
2381:
2380:
2376:
2322:
2321:
2317:
2308:
2306:
2301:(in Japanese).
2298:
2294:
2293:
2289:
2280:
2278:
2263:
2247:
2246:
2242:
2233:
2231:
2214:
2213:
2209:
2179:
2178:
2174:
2122:
2121:
2117:
2108:
2106:
2098:
2097:
2090:
2081:
2079:
2071:
2070:
2063:
2054:
2052:
2043:
2042:
2033:
2026:
2015:
2001:
2000:
1996:
1987:
1985:
1972:
1971:
1964:
1954:
1952:
1950:
1935:
1934:
1930:
1924:Wayback Machine
1914:
1907:
1894:
1892:
1887:
1886:
1882:
1869:
1867:
1862:
1861:
1857:
1844:
1842:
1833:
1832:
1828:
1815:
1813:
1812:. The Economist
1803:
1802:
1798:
1780:
1759:
1758:
1754:
1702:
1701:
1697:
1655:
1654:
1650:
1638:
1637:
1630:
1617:
1615:
1601:
1600:
1596:
1589:
1573:
1572:
1565:
1561:
1486:
1479:
1472:
1467:
1465:
1462:
1455:
1445:
1436:
1423:
1414:
1408:
1399:
1389:
1380:
1367:
1358:
1352:
1343:
1336:
1327:
1205:
1154:
1134:
1128:onto soybeans.
1093:pressure cooker
1077:
1072:
1035:, or even with
969:
900:
894:
852:
839:
826:
813:
800:
787:
774:
761:
748:
736:
706:
693:
680:
667:
658:
650:
642:
634:
625:
617:
608:
600:
591:
583:
574:
567:
538:
527:
522:
503:
498:
459:
454:
421:
403:starter culture
388:
282:
240:
238:
226:
154:that have been
135:
124:
84:Region or state
74:Place of origin
59:
40:
35:
28:
23:
22:
15:
12:
11:
5:
4953:
4951:
4943:
4942:
4937:
4932:
4927:
4922:
4912:
4911:
4905:
4904:
4893:
4890:
4889:
4887:
4886:
4880:
4871:
4866:
4858:
4856:
4852:
4851:
4849:
4848:
4843:
4838:
4833:
4828:
4823:
4818:
4813:
4808:
4803:
4798:
4793:
4788:
4783:
4777:
4775:
4771:
4770:
4767:
4766:
4764:
4763:
4762:
4761:
4751:
4750:
4749:
4739:
4738:
4737:
4732:
4722:
4717:
4706:
4704:
4700:
4699:
4697:
4696:
4691:
4685:
4683:
4677:
4676:
4674:
4673:
4668:
4663:
4657:
4655:
4651:
4650:
4648:
4647:
4640:
4638:
4627:
4626:
4624:
4623:
4618:
4612:
4610:
4606:
4605:
4603:
4602:
4596:
4590:
4584:
4579:
4574:
4569:
4564:
4559:
4553:
4551:
4549:Phytoestrogens
4542:
4538:
4537:
4535:
4534:
4529:
4524:
4519:
4514:
4509:
4504:
4499:
4494:
4488:
4486:
4482:
4481:
4478:
4477:
4475:
4474:
4469:
4464:
4459:
4454:
4449:
4443:
4441:
4440:Fermented bean
4437:
4436:
4434:
4433:
4428:
4423:
4418:
4413:
4408:
4402:
4400:
4396:
4395:
4393:
4392:
4389:
4386:
4381:
4376:
4371:
4366:
4360:
4358:
4348:
4342:
4341:
4339:
4338:
4333:
4328:
4323:
4318:
4313:
4308:
4302:
4300:
4298:Meat analogues
4294:
4293:
4291:
4290:
4285:
4280:
4274:
4272:
4266:
4265:
4263:
4262:
4257:
4255:Tofu skin roll
4252:
4247:
4245:Sundubu jjigae
4242:
4237:
4232:
4227:
4222:
4217:
4212:
4207:
4202:
4197:
4192:
4187:
4181:
4179:
4173:
4172:
4165:
4163:
4161:
4160:
4155:
4150:
4145:
4140:
4135:
4130:
4125:
4120:
4115:
4109:
4107:
4103:
4102:
4092:
4090:
4089:
4082:
4075:
4067:
4058:
4057:
4055:
4054:
4043:
4040:
4039:
4037:
4036:
4031:
4026:
4021:
4016:
4011:
4006:
4001:
3996:
3990:
3988:
3984:
3983:
3981:
3980:
3975:
3970:
3969:
3968:
3963:
3953:
3948:
3942:
3940:
3936:
3935:
3933:
3932:
3927:
3922:
3917:
3916:
3915:
3910:
3905:
3900:
3895:
3890:
3885:
3880:
3875:
3867:
3861:
3859:
3853:
3852:
3850:
3849:
3848:
3847:
3837:
3832:
3827:
3822:
3817:
3812:
3807:
3802:
3801:
3800:
3798:Worcestershire
3795:
3790:
3785:
3780:
3772:
3767:
3762:
3757:
3752:
3747:
3746:
3745:
3740:
3735:
3727:
3722:
3717:
3712:
3707:
3702:
3697:
3692:
3687:
3682:
3677:
3672:
3667:
3662:
3661:
3660:
3655:
3650:
3645:
3637:
3632:
3631:
3630:
3620:
3615:
3610:
3605:
3600:
3594:
3592:
3586:
3585:
3583:
3582:
3577:
3572:
3567:
3561:
3559:
3555:
3554:
3552:
3551:
3546:
3541:
3536:
3531:
3526:
3525:
3524:
3514:
3513:
3512:
3507:
3502:
3497:
3492:
3482:
3477:
3472:
3467:
3462:
3461:
3460:
3455:
3445:
3440:
3435:
3429:
3427:
3417:
3416:
3413:
3412:
3410:
3409:
3404:
3399:
3394:
3389:
3388:
3387:
3382:
3372:
3367:
3362:
3356:
3354:
3350:
3349:
3347:
3346:
3340:
3338:
3334:
3333:
3331:
3330:
3329:
3328:
3323:
3318:
3313:
3305:
3304:
3303:
3298:
3293:
3288:
3283:
3278:
3273:
3268:
3257:
3255:
3251:
3250:
3248:
3247:
3246:
3245:
3240:
3235:
3225:
3224:
3223:
3218:
3213:
3202:
3200:
3193:
3189:
3188:
3186:
3185:
3180:
3175:
3170:
3165:
3164:
3163:
3158:
3153:
3148:
3137:
3135:
3131:
3130:
3128:
3127:
3115:
3110:
3105:
3099:
3097:
3087:
3086:
3084:
3083:
3078:
3073:
3068:
3063:
3062:
3061:
3056:
3046:
3041:
3036:
3031:
3026:
3021:
3016:
3011:
3010:
3009:
2999:
2994:
2989:
2984:
2979:
2974:
2969:
2964:
2959:
2954:
2949:
2948:
2947:
2942:
2937:
2932:
2927:
2922:
2914:
2908:
2906:
2900:
2899:
2896:
2895:
2893:
2892:
2887:
2882:
2877:
2872:
2866:
2864:
2860:
2859:
2857:
2856:
2851:
2850:
2849:
2839:
2833:
2831:
2827:
2826:
2824:
2823:
2818:
2813:
2812:
2811:
2801:
2800:
2799:
2789:
2788:
2787:
2777:
2772:
2767:
2766:
2765:
2760:
2755:
2750:
2745:
2740:
2730:
2725:
2720:
2714:
2712:
2706:
2705:
2703:
2702:
2697:
2692:
2687:
2686:
2685:
2680:
2670:
2665:
2664:
2663:
2653:
2648:
2643:
2642:
2641:
2636:
2631:
2626:
2621:
2616:
2611:
2601:
2596:
2594:Hatsuga genmai
2591:
2586:
2585:
2584:
2574:
2568:
2566:
2557:
2553:
2552:
2547:
2545:
2544:
2537:
2530:
2522:
2515:
2514:
2507:
2489:
2456:
2453:on 2017-12-07.
2399:
2374:
2315:
2287:
2261:
2240:
2207:
2188:(6): 298–307.
2172:
2115:
2088:
2061:
2049:納豆専門ページ | ピントル
2031:
2024:
1994:
1962:
1948:
1928:
1915:NTT navispace
1905:
1880:
1866:. Japan Centre
1855:
1826:
1796:
1779:978-1603582865
1778:
1752:
1715:(3): 349–359.
1695:
1668:(4): 651–655.
1648:
1628:
1594:
1587:
1562:
1560:
1557:
1556:
1555:
1550:
1544:
1539:
1534:
1529:
1524:and fermented
1511:
1505:
1499:
1492:
1491:
1477:
1461:
1458:
1457:
1456:
1446:
1439:
1437:
1424:
1417:
1415:
1409:
1402:
1400:
1390:
1383:
1381:
1368:
1361:
1359:
1353:
1346:
1344:
1337:
1330:
1326:
1323:
1247:(ถั่วเน่า) of
1204:
1201:
1153:
1150:
1133:
1130:
1076:
1073:
1071:
1068:
968:
965:
951:(73% DV), and
915:
914:
902:
901:
895:
891:
890:
887:
886:
883:
879:
878:
873:
867:
866:
863:
862:
859:
858:
855:
854:
850:
848:
842:
841:
837:
835:
829:
828:
824:
822:
816:
815:
811:
809:
803:
802:
798:
796:
790:
789:
785:
783:
777:
776:
772:
770:
764:
763:
759:
757:
751:
750:
746:
744:
738:
737:
730:
725:
717:
716:
713:
712:
709:
708:
704:
702:
696:
695:
691:
689:
683:
682:
678:
676:
670:
669:
665:
663:
653:
652:
648:
646:
637:
636:
632:
630:
620:
619:
615:
613:
603:
602:
598:
596:
586:
585:
581:
579:
569:
568:
561:
556:
548:
547:
544:
543:
540:
539:
536:
529:
528:
525:
523:
516:
513:
512:
509:
508:
505:
504:
501:
499:
492:
489:
488:
485:
484:
481:
480:
477:
471:
470:
467:
461:
460:
457:
455:
448:
445:
444:
441:
440:
437:
431:
430:
420:
417:
387:
384:
281:
275:
271:Prince Shotoku
237:
234:
225:
222:
214:acquired taste
126:
125:
123:
122:
107:
104:
103:
95:
91:
90:
85:
81:
80:
75:
71:
70:
65:
61:
60:
54:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
4952:
4941:
4938:
4936:
4933:
4931:
4928:
4926:
4923:
4921:
4918:
4917:
4915:
4902:
4891:
4884:
4881:
4879:
4875:
4872:
4870:
4867:
4865:
4864:
4860:
4859:
4857:
4853:
4847:
4846:Yeo Hiap Seng
4844:
4842:
4839:
4837:
4834:
4832:
4829:
4827:
4824:
4822:
4819:
4817:
4814:
4812:
4809:
4807:
4804:
4802:
4799:
4797:
4794:
4792:
4789:
4787:
4784:
4782:
4781:8th Continent
4779:
4778:
4776:
4772:
4760:
4757:
4756:
4755:
4752:
4748:
4745:
4744:
4743:
4742:Antinutrients
4740:
4736:
4733:
4731:
4728:
4727:
4726:
4723:
4721:
4718:
4715:
4714:Phospholipids
4711:
4708:
4707:
4705:
4701:
4695:
4692:
4690:
4687:
4686:
4684:
4682:
4678:
4672:
4669:
4667:
4664:
4662:
4659:
4658:
4656:
4652:
4645:
4642:
4641:
4639:
4636:
4632:
4628:
4622:
4619:
4617:
4614:
4613:
4611:
4607:
4600:
4597:
4594:
4591:
4588:
4585:
4583:
4580:
4578:
4575:
4573:
4570:
4568:
4565:
4563:
4560:
4558:
4555:
4554:
4552:
4550:
4546:
4543:
4539:
4533:
4530:
4528:
4525:
4523:
4520:
4518:
4515:
4513:
4510:
4508:
4505:
4503:
4500:
4498:
4495:
4493:
4490:
4489:
4487:
4483:
4473:
4470:
4468:
4465:
4463:
4460:
4458:
4455:
4453:
4450:
4448:
4445:
4444:
4442:
4438:
4432:
4429:
4427:
4424:
4422:
4419:
4417:
4414:
4412:
4409:
4407:
4404:
4403:
4401:
4397:
4390:
4387:
4385:
4382:
4380:
4377:
4375:
4372:
4370:
4367:
4365:
4362:
4361:
4359:
4356:
4352:
4349:
4343:
4337:
4336:Veggie burger
4334:
4332:
4329:
4327:
4324:
4322:
4319:
4317:
4314:
4312:
4309:
4307:
4304:
4303:
4301:
4299:
4295:
4289:
4286:
4284:
4281:
4279:
4276:
4275:
4273:
4271:
4267:
4261:
4258:
4256:
4253:
4251:
4248:
4246:
4243:
4241:
4238:
4236:
4233:
4231:
4228:
4226:
4223:
4221:
4218:
4216:
4213:
4211:
4208:
4206:
4203:
4201:
4198:
4196:
4195:Agedashi tofu
4193:
4191:
4188:
4186:
4183:
4182:
4180:
4174:
4169:
4159:
4156:
4154:
4151:
4149:
4146:
4144:
4141:
4139:
4136:
4134:
4131:
4129:
4126:
4124:
4121:
4119:
4116:
4114:
4111:
4110:
4108:
4104:
4099:
4095:
4088:
4083:
4081:
4076:
4074:
4069:
4068:
4065:
4053:
4045:
4044:
4041:
4035:
4032:
4030:
4027:
4025:
4022:
4020:
4017:
4015:
4012:
4010:
4007:
4005:
4002:
4000:
3997:
3995:
3992:
3991:
3989:
3985:
3979:
3976:
3974:
3971:
3967:
3964:
3962:
3959:
3958:
3957:
3954:
3952:
3949:
3947:
3944:
3943:
3941:
3937:
3931:
3928:
3926:
3923:
3921:
3918:
3914:
3911:
3909:
3906:
3904:
3903:Sashimi bōchō
3901:
3899:
3896:
3894:
3891:
3889:
3886:
3884:
3881:
3879:
3876:
3874:
3871:
3870:
3868:
3866:
3863:
3862:
3860:
3858:
3854:
3846:
3843:
3842:
3841:
3838:
3836:
3833:
3831:
3828:
3826:
3823:
3821:
3818:
3816:
3813:
3811:
3808:
3806:
3803:
3799:
3796:
3794:
3791:
3789:
3786:
3784:
3781:
3779:
3776:
3775:
3773:
3771:
3768:
3766:
3763:
3761:
3758:
3756:
3753:
3751:
3748:
3744:
3741:
3739:
3736:
3734:
3731:
3730:
3728:
3726:
3723:
3721:
3718:
3716:
3713:
3711:
3708:
3706:
3703:
3701:
3698:
3696:
3693:
3691:
3688:
3686:
3683:
3681:
3678:
3676:
3673:
3671:
3668:
3666:
3663:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3640:
3638:
3636:
3633:
3629:
3626:
3625:
3624:
3621:
3619:
3616:
3614:
3611:
3609:
3606:
3604:
3601:
3599:
3596:
3595:
3593:
3589:Ingredients /
3587:
3581:
3578:
3576:
3573:
3571:
3568:
3566:
3563:
3562:
3560:
3556:
3550:
3547:
3545:
3542:
3540:
3537:
3535:
3532:
3530:
3527:
3523:
3520:
3519:
3518:
3515:
3511:
3508:
3506:
3503:
3501:
3498:
3496:
3493:
3491:
3488:
3487:
3486:
3483:
3481:
3478:
3476:
3473:
3471:
3468:
3466:
3463:
3459:
3456:
3454:
3451:
3450:
3449:
3446:
3444:
3441:
3439:
3436:
3434:
3431:
3430:
3428:
3426:
3418:
3408:
3405:
3403:
3400:
3398:
3395:
3393:
3390:
3386:
3383:
3381:
3378:
3377:
3376:
3375:Canned coffee
3373:
3371:
3368:
3366:
3363:
3361:
3358:
3357:
3355:
3351:
3345:
3342:
3341:
3339:
3335:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3308:
3306:
3302:
3299:
3297:
3294:
3292:
3289:
3287:
3284:
3282:
3279:
3277:
3274:
3272:
3269:
3267:
3264:
3263:
3262:
3259:
3258:
3256:
3252:
3244:
3241:
3239:
3236:
3234:
3231:
3230:
3229:
3226:
3222:
3219:
3217:
3214:
3212:
3209:
3208:
3207:
3204:
3203:
3201:
3197:
3194:
3190:
3184:
3181:
3179:
3176:
3174:
3171:
3169:
3166:
3162:
3159:
3157:
3154:
3152:
3149:
3147:
3144:
3143:
3142:
3139:
3138:
3136:
3132:
3124:
3119:
3116:
3114:
3111:
3109:
3106:
3104:
3101:
3100:
3098:
3095:
3088:
3082:
3079:
3077:
3074:
3072:
3069:
3067:
3064:
3060:
3057:
3055:
3052:
3051:
3050:
3047:
3045:
3042:
3040:
3037:
3035:
3032:
3030:
3027:
3025:
3022:
3020:
3017:
3015:
3012:
3008:
3005:
3004:
3003:
3000:
2998:
2995:
2993:
2990:
2988:
2985:
2983:
2980:
2978:
2975:
2973:
2970:
2968:
2965:
2963:
2960:
2958:
2955:
2953:
2950:
2946:
2943:
2941:
2938:
2936:
2933:
2931:
2928:
2926:
2923:
2921:
2918:
2917:
2915:
2913:
2912:Agedashi dōfu
2910:
2909:
2907:
2905:
2901:
2891:
2888:
2886:
2883:
2881:
2878:
2876:
2873:
2871:
2868:
2867:
2865:
2861:
2855:
2852:
2848:
2845:
2844:
2843:
2840:
2838:
2835:
2834:
2832:
2828:
2822:
2819:
2817:
2814:
2810:
2807:
2806:
2805:
2802:
2798:
2795:
2794:
2793:
2790:
2786:
2783:
2782:
2781:
2778:
2776:
2773:
2771:
2768:
2764:
2761:
2759:
2756:
2754:
2751:
2749:
2748:Muroran curry
2746:
2744:
2741:
2739:
2736:
2735:
2734:
2731:
2729:
2728:Hiyashi chūka
2726:
2724:
2721:
2719:
2716:
2715:
2713:
2711:
2707:
2701:
2698:
2696:
2693:
2691:
2688:
2684:
2681:
2679:
2676:
2675:
2674:
2671:
2669:
2666:
2662:
2659:
2658:
2657:
2654:
2652:
2649:
2647:
2644:
2640:
2637:
2635:
2632:
2630:
2627:
2625:
2622:
2620:
2617:
2615:
2612:
2610:
2607:
2606:
2605:
2602:
2600:
2597:
2595:
2592:
2590:
2587:
2583:
2580:
2579:
2578:
2575:
2573:
2570:
2569:
2567:
2565:
2561:
2558:
2554:
2550:
2543:
2538:
2536:
2531:
2529:
2524:
2523:
2520:
2510:
2504:
2500:
2493:
2490:
2484:
2479:
2475:
2471:
2467:
2460:
2457:
2449:
2445:
2441:
2437:
2433:
2429:
2425:
2421:
2417:
2410:
2403:
2400:
2389:on 2014-02-01
2388:
2384:
2378:
2375:
2370:
2366:
2361:
2356:
2352:
2348:
2343:
2338:
2334:
2330:
2326:
2319:
2316:
2304:
2297:
2291:
2288:
2276:
2272:
2268:
2264:
2258:
2254:
2253:
2244:
2241:
2229:
2225:
2221:
2217:
2211:
2208:
2203:
2199:
2195:
2191:
2187:
2183:
2176:
2173:
2168:
2164:
2159:
2154:
2150:
2146:
2142:
2138:
2134:
2130:
2126:
2119:
2116:
2105:
2101:
2095:
2093:
2089:
2078:
2074:
2068:
2066:
2062:
2051:(in Japanese)
2050:
2046:
2040:
2038:
2036:
2032:
2027:
2021:
2014:
2013:
2008:
2004:
1998:
1995:
1984:on 2021-06-19
1983:
1979:
1975:
1969:
1967:
1963:
1951:
1945:
1941:
1940:
1932:
1929:
1925:
1921:
1918:
1912:
1910:
1906:
1902:
1890:
1884:
1881:
1877:
1865:
1859:
1856:
1852:
1841:
1837:
1830:
1827:
1823:
1811:
1807:
1800:
1797:
1793:
1791:
1787:
1781:
1775:
1771:
1766:
1765:
1756:
1753:
1748:
1744:
1739:
1734:
1730:
1726:
1722:
1718:
1714:
1710:
1706:
1699:
1696:
1691:
1687:
1683:
1679:
1675:
1671:
1667:
1663:
1659:
1652:
1649:
1644:
1643:
1635:
1633:
1629:
1625:
1613:
1609:
1605:
1598:
1595:
1590:
1588:0-8048-2042-2
1584:
1580:
1576:
1570:
1568:
1564:
1558:
1554:
1551:
1548:
1545:
1543:
1540:
1538:
1535:
1533:
1530:
1527:
1523:
1519:
1515:
1512:
1509:
1508:Cheonggukjang
1506:
1503:
1500:
1497:
1494:
1493:
1489:
1483:
1478:
1475:
1464:
1459:
1453:
1449:
1443:
1438:
1435:
1431:
1427:
1421:
1416:
1412:
1406:
1401:
1397:
1393:
1387:
1382:
1378:
1375:
1371:
1365:
1360:
1356:
1350:
1345:
1341:
1334:
1329:
1324:
1322:
1320:
1316:
1312:
1308:
1304:
1303:
1298:
1294:
1290:
1286:
1282:
1278:
1277:
1272:
1268:
1264:
1260:
1256:
1255:
1250:
1246:
1245:
1240:
1236:
1235:
1234:cheonggukjang
1230:
1226:
1222:
1214:
1209:
1202:
1200:
1198:
1194:
1193:glutamic acid
1190:
1185:
1184:is released.
1183:
1179:
1175:
1171:
1167:
1165:
1161:
1158:
1157:Mass-produced
1151:
1149:
1147:
1143:
1138:
1131:
1129:
1127:
1123:
1119:
1114:
1112:
1108:
1104:
1100:
1099:
1094:
1090:
1085:
1081:
1074:
1069:
1067:
1061:
1055:
1053:
1049:
1045:
1040:
1038:
1034:
1030:
1026:
1022:
1018:
1014:
1010:
1006:
1002:
999:
995:
991:
989:
985:
981:
977:
973:
966:
964:
962:
958:
954:
950:
947:(33% DV) and
946:
943:, especially
942:
938:
934:
930:
926:
922:
921:carbohydrates
912:
908:
903:
898:
892:
888:
884:
880:
877:
874:
872:
868:
864:
856:
849:
847:
843:
836:
834:
830:
823:
821:
817:
810:
808:
804:
797:
795:
791:
784:
782:
778:
771:
769:
765:
758:
756:
752:
745:
743:
739:
734:
729:
726:
724:
723:
718:
714:
710:
703:
701:
697:
690:
688:
684:
677:
675:
671:
664:
662:
654:
647:
645:
638:
631:
629:
621:
614:
612:
604:
597:
595:
590:Riboflavin (B
587:
580:
578:
570:
565:
560:
557:
555:
554:
549:
545:
541:
534:
530:
524:
521:
520:
514:
510:
506:
500:
497:
496:
490:
486:
482:
478:
476:
475:Dietary fiber
472:
468:
466:
462:
456:
453:
452:
451:Carbohydrates
446:
442:
438:
436:
432:
427:
418:
416:
414:
410:
409:
404:
401:
397:
396:Taishō period
393:
385:
383:
381:
376:
374:
370:
366:
361:
360:
356:
352:
348:
343:
341:
337:
333:
329:
323:
315:
311:
310:
305:
299:
291:
287:
280:
276:
274:
272:
267:
265:
261:
254:
235:
233:
231:
223:
221:
219:
215:
211:
207:
205:
201:
197:
193:
189:
185:
183:
178:
174:
172:
167:
166:
162:
157:
153:
149:
148:Japanese food
141:
134:
133:
121:
120:
114:
109:
108:
105:
102:
99:
96:
92:
89:
86:
79:
76:
69:
66:
62:
57:
52:
47:
43:
37:
33:
19:
4878:Akiko Aoyagi
4861:
4816:Plamil Foods
4796:Gardenburger
4710:Soy lecithin
4666:Lipoxygenase
4661:Beta-amylase
4595:(metabolite)
4589:(metabolite)
4541:Biochemicals
4471:
4288:Vegan cheese
4260:Yong tau foo
4153:Soybean meal
4128:Soy molasses
4097:
3893:Nakiri bōchō
3888:Maguro bōchō
3608:Bamboo shoot
3580:Shine Muscat
3402:Pocari Sweat
3168:Honzen-ryōri
3108:Kenchin-jiru
2997:Onsen tamago
2981:
2780:Okinawa soba
2646:Hayashi rice
2498:
2492:
2473:
2469:
2459:
2448:the original
2419:
2415:
2402:
2391:. Retrieved
2387:the original
2377:
2332:
2328:
2318:
2307:. Retrieved
2290:
2279:. Retrieved
2251:
2243:
2232:. Retrieved
2223:
2210:
2185:
2181:
2175:
2132:
2128:
2118:
2107:. Retrieved
2103:
2080:. Retrieved
2076:
2053:. Retrieved
2048:
2011:
2007:Akiko Aoyagi
1997:
1986:. Retrieved
1982:the original
1977:
1953:. Retrieved
1938:
1931:
1900:
1893:. Retrieved
1883:
1875:
1868:. Retrieved
1858:
1850:
1843:. Retrieved
1839:
1829:
1821:
1814:. Retrieved
1809:
1799:
1783:
1763:
1755:
1712:
1708:
1698:
1665:
1661:
1651:
1641:
1623:
1616:. Retrieved
1597:
1578:
1474:Japan portal
1451:
1447:
1432:mustard and
1428:topped with
1425:
1410:
1395:
1391:
1373:
1369:
1354:
1339:
1310:
1300:
1292:
1284:
1274:
1252:
1242:
1232:
1224:
1220:
1218:
1188:
1186:
1169:
1168:
1159:
1155:
1145:
1141:
1136:
1135:
1121:
1117:
1115:
1110:
1102:
1096:
1083:
1079:
1078:
1056:
1048:Kantō region
1043:
1041:
1016:
1012:
1008:
1004:
1000:
997:
993:
992:
983:
975:
971:
970:
918:
875:
870:
732:
727:
720:
563:
558:
551:
517:
493:
449:
412:
406:
399:
391:
389:
379:
377:
372:
368:
362:
358:
354:
350:
347:Yayoi period
344:
339:
335:
331:
325:
307:
301:
285:
283:
278:
268:
259:
257:
252:
229:
227:
209:
208:
191:
181:
170:
164:
160:
131:
130:
129:
118:
55:
41:
36:
4791:Boca Burger
4730:Tocopherols
4522:Stinky tofu
4485:Other foods
4411:Doubanjiang
4250:Tahu goreng
4210:Dubu kimchi
4158:Soybean oil
4138:Soy protein
4113:Soy allergy
4098:Glycine max
3908:Usuba bōchō
3865:Rice cooker
3680:Katsuobushi
3570:Yubari King
3544:Warabimochi
3510:Zunda-mochi
3337:Soft drinks
3307:Herbal tea
3121: [
3014:Shabu-shabu
2952:Chawanmushi
2940:Satsuma-age
2842:Okonomiyaki
2683:Sustainable
2582:Katsu curry
2476:(1): 8–17.
2182:Haemostasis
1891:. Massahiro
1870:25 December
1845:25 December
1816:25 December
1618:25 December
1608:Daily Press
1553:Nattokinase
1520:, Japanese
1488:Food portal
1434:Welsh onion
1267:West Bengal
1265:regions of
1164:polystyrene
1152:End product
1101:, known as
1029:okonomiyaki
937:Daily Value
573:Thiamine (B
405:containing
306:) (chǐ) or
117:Media:
4914:Categories
4347:condiments
4345:Sauces and
4283:Soy yogurt
4270:Plant milk
4235:Mapo doufu
4118:Soy candle
4014:Tokusanhin
4009:Teppanyaki
3946:Condiments
3873:Deba bōchō
3845:Yuzu koshō
3805:Sesame oil
3729:Mushrooms
3705:Mayonnaise
3628:Sakurajima
3613:Beni shōga
3591:condiments
3575:Ruby Roman
3495:Goheimochi
3397:Oronamin C
3365:C.C. Lemon
3161:Wappameshi
3156:Makunouchi
3029:Tamagoyaki
2935:Kushikatsu
2885:Milk bread
2753:Tantan-men
2634:Tenshindon
2393:2013-09-15
2335:(3): 636.
2309:2021-11-22
2281:2024-06-21
2234:2024-03-28
2109:2019-12-14
2082:2019-11-16
2055:2019-11-07
1988:2019-11-07
1810:Asian Food
1559:References
1276:tungrymbai
1225:shuǐdòuchǐ
1126:skin flora
1075:Commercial
1025:tamagoyaki
1019:toast, in
1007:on rice).
957:B vitamins
927:, and 11%
794:Phosphorus
4774:Companies
4759:Cystatins
4567:Glycitein
4557:Genistein
4527:Tofu skin
4502:Soy flour
4355:Soy sauce
4306:Beanfeast
4240:Miso soup
4230:Kongnamul
4225:Kongguksu
4220:Hiyayakko
4176:Soy-based
4133:Soy paint
3925:Suribachi
3913:Yanagi ba
3760:Sake kasu
3738:Matsutake
3733:Enokitake
3695:Kuromitsu
3505:Kuzumochi
3422:desserts/
3392:Lipovitan
3321:Kombu-cha
3311:Genmaicha
3261:Green tea
3192:Beverages
3113:Miso soup
3094:Shirumono
3066:Tsukudani
3049:Tsukemono
3034:Tokoroten
3007:Fugusashi
2847:Hirayachi
2837:Monjayaki
2770:Shirataki
2743:Kagoshima
2589:Glutinous
2351:2304-8158
1729:1674-6384
1682:1573-9104
1518:soy sauce
1293:bekang um
1285:hawaijaar
1281:Meghalaya
1263:Himalayan
1237:(청국장) of
1227:(水豆豉) of
1191:develops
1178:pyrazines
1103:nattō-kin
1037:spaghetti
1021:miso soup
961:vitamin C
953:vitamin K
949:manganese
807:Potassium
781:Manganese
768:Magnesium
700:Vitamin K
687:Vitamin C
657:Folate (B
641:Vitamin B
607:Niacin (B
419:Nutrition
365:Heijō-kyō
156:fermented
98:Fermented
88:East Asia
68:Breakfast
4801:Kikkoman
4747:Phytates
4712:(mix of
4646:(lectin)
4621:Glycinin
4601:(leaves)
4582:Daidzein
4572:Glycitin
4562:Genistin
4517:Soy pulp
4492:Mamenori
4406:Doenjang
4384:Teriyaki
4326:Tofurkey
4278:Soy milk
4190:Aburaage
4148:Diseases
4052:Category
4019:Teriyaki
3857:Utensils
3830:Umeboshi
3810:Shichimi
3793:Tonkatsu
3743:Shiitake
3690:Konnyaku
3643:Kamaboko
3490:Agemochi
3475:Konpeitō
3465:Dorayaki
3433:Amanattō
3420:Snacks /
3360:Aquarius
3353:Products
3151:Kyaraben
3134:Set menu
3103:Butajiru
3081:Yakitori
3076:Yakiniku
3054:Nukazuke
3039:Tonkatsu
3024:Sukiyaki
3019:Shiokara
2987:Nikujaga
2972:Nabemono
2916:Agemono
2880:Melonpan
2854:Takoyaki
2830:Konamono
2816:Yakisoba
2809:Yakiudon
2763:Tsukemen
2758:Tonkotsu
2723:Hiyamugi
2718:Harusame
2695:Takikomi
2629:Tekkadon
2624:Oyakodon
2619:Katsudon
2609:Chūkadon
2556:Shushoku
2444:30111356
2436:18603778
2369:33803607
2275:Archived
2271:30844154
2228:Archived
2218:(2024).
2202:11356998
2167:21764950
2009:(2012).
1920:Archived
1895:28 March
1840:BBC News
1747:37538862
1738:10394349
1690:33099715
1612:Archived
1577:(1995).
1460:See also
1307:Nagaland
1261:and the
1249:Thailand
1244:thua nao
1221:Bacillus
1199:flavor.
1174:diacetyl
1107:bacteria
1060:Japanese
933:calories
876:Quantity
820:Selenium
814:364.5 mg
728:Quantity
722:Minerals
635:0.108 mg
559:Quantity
553:Vitamins
277:Chinese
204:Hokkaido
152:soybeans
101:soybeans
4836:Vitasoy
4831:Tofutti
4826:So Good
4811:Mr Bean
4735:Sterols
4720:Lunasin
4654:Enzymes
4635:lectins
4599:Daidzin
4512:Soy nut
4391:Yìn yóu
4364:Ganjang
4215:Edamame
4143:Soybean
4123:Soy ink
4106:General
4004:Omakase
3999:Kaiseki
3987:Related
3920:Shamoji
3898:Santoku
3883:Kitchen
3869:Knives
3820:Tenkasu
3675:Karashi
3670:Kanzuri
3618:Burdock
3534:Taiyaki
3529:Shiruko
3500:Kankoro
3470:Karukan
3443:Daifuku
3425:Wagashi
3385:Georgia
3326:Mugicha
3316:Sobacha
3291:Kukicha
3281:Hōjicha
3276:Gyokuro
3266:History
3238:Habushu
3233:Awamori
3211:Amazake
3178:Kaiseki
3118:Suimono
3071:Tsukune
3002:Sashimi
2945:Tempura
2930:Korokke
2925:Karaage
2738:Champon
2710:Noodles
2690:Sekihan
2678:History
2668:Omurice
2661:Tenmusu
2656:Onigiri
2604:Donmono
2360:8003083
2158:3187134
2137:Bibcode
1955:May 20,
1786:ammonia
1430:karashi
1398:package
1325:Gallery
1297:Mizoram
1289:Manipur
1182:ammonia
1089:steamed
980:karashi
925:protein
853:1.51 mg
788:0.71 mg
742:Calcium
681:28.5 mg
674:Choline
651:0.06 mg
584:0.08 mg
519:Protein
359:douchi.
314:Chinese
290:Chinese
284:Before
224:History
173:mustard
171:karashi
58:on rice
4899:
4841:Yamasa
4577:Ononin
4462:Kinema
4457:Douchi
4447:Akhuni
4399:Pastes
4379:Tamari
4311:Tempeh
4205:Douhua
4200:Bai ye
4178:dishes
3994:Chinmi
3973:Snacks
3956:Dishes
3835:Wasabi
3774:Sauce
3770:Sansyō
3700:Kuzuko
3665:Hijiki
3658:Tobiko
3653:Surimi
3623:Daikon
3603:Aonori
3558:Fruits
3517:Senbei
3453:Chichi
3407:Yakult
3370:Calpis
3344:Ramune
3301:Sencha
3296:Matcha
3286:Kabuse
3271:Bancha
3243:Umeshu
3228:Shōchū
3216:Nigori
3183:Osechi
3173:Jūbako
3146:Ekiben
3059:Takuan
3044:Tororo
2977:Namasu
2967:Kakuni
2890:Yudane
2639:Unadon
2614:Gyūdon
2572:Chahan
2505:
2442:
2434:
2367:
2357:
2349:
2269:
2259:
2200:
2165:
2155:
2022:
1946:
1790:tempeh
1776:
1772:–329.
1745:
1735:
1727:
1688:
1680:
1585:
1547:Kinema
1309:, and
1302:akhuni
1271:Sikkim
1254:kinema
1052:Kansai
1033:chahan
988:kimchi
923:, 19%
885:27.5 g
840:3.5 mg
833:Sodium
827:4.4 μg
762:4.3 mg
749:108 mg
707:569 μg
694:6.5 mg
601:0.1 mg
465:Sugars
435:Energy
373:douchi
351:douchi
336:douchi
332:douchi
327:dòuchǐ
324::
322:pinyin
316::
309:douchi
300::
298:pinyin
292::
279:douchi
202:, and
200:Tōhoku
110:
64:Course
4883:Yuasa
4855:Other
4786:Alpro
4703:Other
4593:O-DMA
4587:Equol
4497:Oncom
4472:Nattō
4467:Tauco
4431:Tương
4388:Tsuyu
4369:Ponzu
4357:based
4024:Umami
3961:Ramen
3939:Lists
3878:Gyuto
3815:Shiso
3778:Ponzu
3765:Panko
3750:Myoga
3715:Mirin
3710:Menma
3685:Kombu
3639:Fish
3635:Dashi
3549:Yōkan
3522:Arare
3485:Mochi
3480:Manjū
3448:Dango
3141:Bento
3125:]
2982:Nattō
2962:Gyōza
2920:Furai
2904:Okazu
2875:Curry
2870:Anpan
2863:Bread
2797:Salad
2792:Sōmen
2733:Ramen
2700:Zosui
2673:Sushi
2651:Okowa
2577:Curry
2451:(PDF)
2440:S2CID
2412:(PDF)
2329:Foods
2299:(PDF)
2016:(PDF)
1496:Oncom
1452:tsuyu
1448:Nattō
1426:Nattō
1411:Nattō
1396:nattō
1392:Nattō
1377:sushi
1374:Nattō
1355:Nattō
1340:nattō
1319:India
1259:Nepal
1239:Korea
1229:China
1197:umami
1189:Nattō
1170:Nattō
1160:nattō
1146:nattō
1142:nattō
1137:Nattō
1118:nattō
1111:nattō
1084:nattō
1080:Nattō
1044:Nattō
1017:nattō
1013:nattō
1009:Nattō
1005:nattō
1001:gohan
998:nattō
994:Nattō
984:nattō
976:nattō
972:Nattō
882:Water
801:87 mg
775:58 mg
526:9.7 g
502:5.5 g
479:2.7 g
469:2.4 g
458:6.4 g
424:Nattō
413:nattō
400:nattō
392:nattō
380:nattō
369:nattō
355:nattō
340:nattō
286:nattō
260:nattō
253:nattō
230:nattō
210:Nattō
196:Kantō
192:nattō
184:sauce
165:natto
163:var.
158:with
132:Nattō
119:Nattō
78:Japan
56:Nattō
42:Nattō
18:Natto
4876:and
4821:Silk
4631:PHAs
4416:Miso
4321:Tofu
3930:Zaru
3840:Yuzu
3825:Tofu
3788:Tare
3755:Nori
3720:Miso
3598:Anko
3539:Uirō
3458:Kibi
3380:Boss
3221:Toso
3206:Sake
3090:Soup
2992:Oden
2957:Gari
2821:Hōtō
2804:Udon
2785:Soki
2775:Soba
2599:Kayu
2564:Rice
2503:ISBN
2432:PMID
2365:PMID
2347:ISSN
2267:PMID
2257:ISBN
2198:PMID
2163:PMID
2020:ISBN
1957:2016
1944:ISBN
1897:2013
1872:2012
1847:2012
1818:2012
1774:ISBN
1743:PMID
1725:ISSN
1686:PMID
1678:ISSN
1620:2012
1583:ISBN
1526:tofu
1522:miso
1311:piak
1269:and
1213:Asia
1176:and
1132:Home
959:and
945:iron
846:Zinc
755:Iron
705:474%
668:4 μg
618:0 mg
338:and
182:tare
4094:Soy
3783:Soy
3725:MSG
3254:Tea
2478:doi
2424:doi
2355:PMC
2337:doi
2224:FDA
2190:doi
2153:PMC
2145:doi
1770:328
1733:PMC
1717:doi
1670:doi
1313:of
1305:of
1295:of
1287:of
1279:of
1257:of
1144:as
1116:In
1064:豆乃香
929:fat
851:14%
812:12%
786:31%
773:14%
760:24%
733:%DV
564:%DV
495:Fat
303:Shì
179:or
177:soy
4916::
3123:ja
2472:.
2468:.
2438:.
2430:.
2420:72
2418:.
2414:.
2363:.
2353:.
2345:.
2333:10
2331:.
2327:.
2273:.
2265:.
2226:.
2222:.
2196:.
2186:30
2184:.
2161:.
2151:.
2143:.
2133:77
2131:.
2127:.
2102:.
2091:^
2075:.
2064:^
2047:.
2034:^
2005:;
1976:.
1965:^
1908:^
1899:.
1874:.
1849:.
1838:.
1820:.
1808:.
1782:.
1741:.
1731:.
1723:.
1713:15
1711:.
1707:.
1684:.
1676:.
1666:75
1664:.
1660:.
1631:^
1622:.
1610:.
1606:.
1566:^
1338:A
1321:.
1317:,
1299:,
1291:,
1283:,
1273:,
1251:,
1241:,
1231:,
1062::
1054:.
1031:,
1023:,
838:0%
825:8%
799:7%
747:8%
692:7%
679:5%
666:1%
649:4%
633:2%
616:0%
599:8%
582:7%
320:;
318:豆豉
296:;
206:.
198:,
175:,
140:納豆
4716:)
4637:)
4633:(
4100:)
4096:(
4086:e
4079:t
4072:v
3096:)
3092:(
2541:e
2534:t
2527:v
2511:.
2486:.
2480::
2474:2
2426::
2396:.
2371:.
2339::
2312:.
2284:.
2237:.
2204:.
2192::
2169:.
2147::
2139::
2112:.
2085:.
2058:.
2028:.
1991:.
1959:.
1749:.
1719::
1692:.
1672::
1591:.
1528:.
1379:)
1372:(
1215:.
1058:(
1003:(
913:.
661:)
659:9
643:6
628:)
626:5
611:)
609:3
594:)
592:2
577:)
575:1
312:(
294:豉
144:)
136:(
34:.
20:)
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