Tapping the Power of Fermented Foods

Bacillus subtilis nattō, the microorganism that turns steamed soybeans into nattō. (© Koizumi Takeo)

Nattō. (© Pixta)

A map showing the many varieties of miso produced around Japan. (Photo courtesy of Koizumi Takeo)

Tonjiru is a tasty and nutritious miso-flavored soup made with pork and root vegetables. (© Pixta)

Kurozu rice vinegar matures in black ceramic jars in Fukuyama, Kagoshima Prefecture. The artisans adhere to traditional methods, leaving the liquid to ferment and age slowly in the sun. (© Ōhasshi Hiroshi)

An assortment of Yamagata pickles: From left, Yamagata seisai (mustard greens), eggplant, and red turnip. (© Pixta)

Funazushi, a fermented delicacy made with fish and rice, is a specialty of Shiga Prefecture and an acquired taste. (© Pixta)