Miso, natto and nukazuke: fermented foods and the gut
Miso, natto and nukazuke are on many tables in Japan. What they contain, what the gut research really shows, and who should be careful with them.
Writer
Naoko Hirata
Naoko is a food and nutrition writer from Fukuoka who studied nutrition before she took up writing. She covers gut health and everyday eating, and most of her ideas start at the kitchen counter.
Articles by Naoko
Eating through Japan's humid summer
Hot, sticky nights steal the appetite. How Japanese home cooks keep eating well through summer: protein in cold meals, sensible salt and safe bento.
Bloating after meals: common causes and when to get it checked
Most after-dinner bloating comes down to how fast and what we eat. How to ease it at home, and how to tell when it needs a doctor.