ABSTRACT
Fermentation technology has played an indispensable role in the development and evolution of Japanese traditional foods, such as “natto” which is prepared by fermenting boiled or steamed soybeans in the presence of Bacillus subtilis var. natto, or miso which is also prepared by fermenting soybeans and rice. These fermented products are commonly known to provide health bene ts as well as taste and avor enhancements. Miso paste, in particular, is often used in soup for daily meals and can also be used as an additive. It plays an important role in providing the unique, sophisticated taste and avor to a wide variety of Japanese foods. Even today such traditional fermented foods are a popular part of the Japanese dietary culture.
