Exploring the Fermentation Culture of Japan: Miso and Natto in Everyday Meals In the rich food culture of Japan, fermentation plays a pivotal role, with miso and natto standing out as essential elements. These foods transcend their roles as mere seasonings or side dishes; they encapsulate Japan's traditions and highlight their health benefits. This article delves into the history, preparation methods, health effects, and everyday uses of miso and natto. The Allure of Miso: An Indispensable Seasoning in Japanese Cuisine Miso, primarily made from soybeans, salt, and the fermentation agent koji, holds a special place in Japanese cuisine. The depth of flavor that emerges from these simple ingredients is crucial…