Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

Fehr obtained from scientists at Saga University in Japan a soybean line with about 50 percent oleic acid, compared with about 28 percent in conventional soybeans. The Japanese soybean ...

Nattō, which is a fermented Japanese soybean dish, is definitely an acquired taste. It has some characteristics that you don't often see in a lot of other foods. First of all, it's got quite a ...

Miso paste came to Japan from China, introduced by Buddhist monks. It eventually morphed into the comforting soup we know ...

She said they’ve seen some new insects on the east side of the state like the Japanese beetle and soybean gall midge. She ...