History of Natto and Its Relatives (1405-2012 - SoyInfo Center

Science Siftings). For more particulars see also Dolichos
Soja etc.”
Also mentions Sesamum indicum (p. 788-90). Sanskrit.–
Tila. English–Gingeli. French–Sesame. German–Sesom
[Sesam]. Hindi, Cashmeri, Punjabi & Bengali–Til. Mahrathi
& Konkani–Teel. Telugu–Nuvvulu; Guvvulu. Tamil–Ellu.
Canarese–Uru-Ellu. Malayali–Karuellu.
The author was born in 1864. A 3rd edition was
published in 1955. First published in 1908 under the title
“Indian Plants and Drugs.” Address: India.
188. Yamamoto, Yoshihiko; Tamura, Yoshisuke. 1928. Nattô
seisei-kin ni kansuru kenkyû. I. Ichi nattô-kin no saikin gakuteki
kenkyû [Studies on the natto bacillus. I. Bacteriological
studies of B. natto]. Jozogaku Zasshi (J. of Brewing, Osaka)
5(8):589-609. [20 ref. Jap; eng]
• Summary: The English-language summary states: “Our
nattobacillus is the one bacillus of the bacilli which produce
‘natto’ from boiled soy-bean. We have examined the details
of the bacteriological character of this microorganism and
determined the position in the classifi cation of the genus
Bacillus, according to Chester’s and Bergey’s manuals (Table
d and Table III). Our strain differs from Sawamura’s Bacillus
natto in size, spore formation, and H 2 S formation, and differs
from Matsumura’s Bacilli in size and gelatine liquefaction
or H 2 S formation. The specifi c name of our bacteria shall
be determined in future after our comparative study of the
known nattobacilli.” A detailed 3-page description of these
rods is given, with a page of illustrations. Address: Institute
of Applied Mycology, Faculty of Agriculture, Hokkaido
Imperial Univ., Sapporo, Japan (Hokkaido Teikoku Daigaku,
Nôgaku-bu (Sapporo), Japan).
189. Grey, Egerton Charles. 1928. The food of Japan.
Geneva: League of Nations, Health Organization. 161 p.
May. Index. 22 cm. [82 ref. Eng; fre]
• Summary: Detailed information and analysis. Contents:
Preface. 1. Quantity of food in Japan: Exports, imports,
production and consumption of food in Japan in the year
1925. 2. Quality of food in Japan: Defi nition of quality.
3. Distribution of food in Japan: Natural and artifi cial
distribution. 4. Chemical composition of Japanese foods as
consumed: Methods of analysis. 5. Chemical composition
of Japanese food as purchased. Appendices: I. Literature
relating to the chemical and physical properties of the food
of Japan, with list of authors. II. Food materials and the
plants and animals serving as sources of food in Japan.
Table 7 (p. 25) shows the amounts of major foods
consumed in Japan. The percentage of the total food
consumed is: Rice 50.83%, barley 10.15%, potatoes 8.63%,
wheat 6.63%, soy bean 4.76%, other beans 3.71%, other
cereals 3.24%, fi sh 1.72%, seaweed 1.23%.
On page 54, the author discusses the “Alkalinity of the
ash [of foods]. This fi gure is of considerable importance as
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HISTORY OF NATTO AND ITS RELATIVES 108
indicating the capacity of the food material to produce alkali
in the body.” On pages 61-111 the author lists the nutritional
composition of all major Japanese foods, grouped by food
type: 1. Cereals and cereal products. 2. Legumes, pulses,
and legume products. 3. Roots, greens, and other vegetables.
4. Mushrooms and seaweeds. 5. Fruits, nuts, and seeds.
6. Vegetable oils. 7. Other vegetable products. 8. Dairy
products. 9. Eggs. 10. Meat and animal fat. 11. Fish. 12.
Condiments, beverages, etc. The name of each food is given
in both English and French, usually with a brief explanation.
In a table (p. 65-69), in category “II. Legumes, pulses,
and legume products,” the section titled “Fresh legumes”
includes (p. 64-65): Edamame (Soy bean in pod) = Fève de
soya en cosse. The section titled “Dry legumes (pulses)”
includes (p. 64-67): Azuki (Small red bean) = Petit haricot
rouge. Dainagon (Small red bean) = Petit haricot rouge Ao
daizu (Soy bean [with green seed coat]) = Fève de soya.
Kuro daizu (Black soy bean) = Fève de soya noire. Shiro
Daizu (White soy bean) = Fève de soya blanche. Rakkasei
(Pea nut) = Pistache de terre.
The section titled “Bean products” includes (p. 66-69):
Aburage (Fried-bean curd) = Pâte de haricots frite. Aka
miso (Soy-bean paste) = Pâte de fèves de soya. Gammodoki
(Fried-bean curd) = Pâte de haricots frite avec mixture
d’algues marines. Kinako (Soy-bean powder) = Poudre de
fèves de soya. Kori dofu = Pâte de haricots séchée. Namaage
(Fried-bean curd) = Pâte de haricots frite. Natto (Fermented
soy bean) = Fève de soya fermentée. Sarashian (Red-bean
powder) = Poudre de haricot rouge [Sarashi-an from azuki
beans]. Shiro miso (White soy-bean paste) = Pâte blanche de
fève de soya. Tofu (Soy-bean curd) = Pâte de fèves de soya.
Tofu kasu (Soy-bean residue) [okara] = Déchets de fèves de
soya. To nyu (Soy-bean milk) = Lait de fève de soya. Yuba.
Note 1. This is the earliest English-language document
seen (June 2011) that uses the word gammodoki to refer to
deep-fried tofu burgers, or that uses the word namaage to
refer to deep-fried tofu cutlets.
Also: Mushrooms and seaweeds includes (p. 73-75):
Arame, Asakusanori [Asakusa nori], aonori, hijiki, kanten,
kombu, mozuku, ogonori, tororo kombu, wakame. Fruits,
nuts and seeds includes (p. 77): Asanomi (Hemp seed),
Goma (sesame, white and black). Vegetable oils includes (p.
79): Daizu yu (Soy bean oil) = Huile de fève de soya.
Condiments includes (p. 92-93): Hamana natto
[fermented black soybeans]. Kiriboshi (Dried daikon).
Misozuke [miso pickles]. Narazuke. Shoyu [soy sauce].
Takuan (Pickled radish). Umeboshi (pickled plum) = Prune
confi te. Beverages includes (p. 92-93): Amazake. Mirin
(fermented rice). Sake (Rice wine).
For each food, the following values are given in
both English and French: Water, protein (N x 6.25), fat,
carbohydrate, ash, calories, alkali value, total nitrogen,
water-soluble nitrogen, phosphoric acid (anhydrous), sodium
chloride (salt), water-soluble ash, water-insoluble ash,