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纳豆是以大豆为原料,经枯草杆菌发酵而成的一种传统的大豆食品,它源于中国,具有悠久的历史。据考证,纳豆是唐·天宝十二年(公元753年)由鉴真和尚从中国带到日本的,起初只是在寺庙里制作供僧侣们食用。日本寺庙里的厨房被
Natto is a traditional soybean food made from soybeans and fermented by Bacillus subtilis. It originates from China and has a long history. According to research, natto is the Tang Dynasty Tianbao twelve years (AD 753) by the authentic monk from China to Japan, initially only made in monasteries for monks eat. Kitchen in Japanese temple is