Natto is a traditional Japanese food made from fermented soybeans with the bacterium Bacillus subtilis. Natto has a strong, pungent smell and a sticky, slimy texture due…

Setsubun is a traditional Japanese festival celebrated at the end of winter and the start of spring. It is traditionally observed on February 3rd, and it is a time for f…

The shelves of Japan’s convenience stores change with the seasons, but winter brings a particularly unusual addition: stainless steel food warmers installed next…