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Hosking, Richard. A Dictionary of Japanese Food – Ingredients and Culture. 1995. Tuttle. p 106. ISBN 0-8048-2042-2
Hosking, Richard (1995). A Dictionary of Japanese Food – Ingredients and Culture. Tuttle. p. 106. ISBN 0-8048-2042-2.
Buerk, Roland (11 March 2010). “Japan opens 98th national airport in Ibaraki”. BBC News. Retrieved 25 December 2012. “… natto, a fermented soy bean dish that many consider an acquired taste.”
Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publishing. pp. 328–329. ISBN 978-1603582865. “Natto is a Japanese soy ferment that produces a slimy, mucilagenous coating on the beans, something like okra. […] The flavor of natto carries notes of ammonia (like some cheeses or overripe tempeh), which gets stronger as it ferments longer.”
Additional Natto MK-7™ Info:
Regulate Calcium Flow: The Benefits of Natto MK-7™