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

(April 1945, p. 11-12). Address: USDA, Washington, DC.
205. Abe, K. 1930. [Changes of protein under processing].
Morioka Kono Dosokai Gakujutsu iho (Bulletin of the
Scientifi c Researches of the Alumni Association of the
Morioka College of Agriculture and Forestry, Morioka) 6:1-
7. [Jap]*
206. Product Name: Natto.
Manufacturer’s Name: Higuchi Natto-ten.
Manufacturer’s Address: 2318 East 1st St., Los Angeles,
California. Phone: ANGelus 8155.
Date of Introduction: 1930.
Ingredients: Incl. whole soybeans, natto starter culture.
New Product–Documentation: The Japanese American
Directory. 1930. p. S-53. Note: This is the 2nd earliest
known commercial natto made in the United States. Also in
1932, p. 346 (directory).
207. Kobasi, S. 1930. [Studies on mannase of
microorganisms]. Chosen Igaku (Korean Medicine) 20:1221-
; 1330-. [Jap]*
208. Muramatsu, Shinsuke. 1930. Nattô ni kansuru jikken
[Experiments with natto]. Gakujutsu Kyoho 5:340-. [Jap]*
209. Yamamoto, Yoshihiko. 1930. Nattô-kin no katalase ni
tsuite [On the katalase of Bacillus natto]. Jozogaku Zasshi (J.
of Brewing, Osaka) 4(11):922-39. [31 ref. Jap; ger]
Address: Applied Mycology Lab., Faculty of Agriculture,
Hokkaido Imperial Univ., Sapporo, Japan [Hokkaido
Teikoku Daigaku, Nôgaku-bu].
210. Japanese American News Inc. / Nichi-Bei Shinbunsha.
1930. Nichibei jûshoroku [The Japanese American directory.
No 26]. San Francisco, California: Nichi-Bei Shinbunsha.
765+ p. Index of cities. 23 cm. [Eng; Jap]
• Summary: Most entries in this directory give the company
name in Japanese characters, followed by the address and
phone number (if any) in English. There are many smaller,
vertical ads on the lower half of quite a few directory pages,
usually for a company listed on that page. Most are either
mostly or entirely in Japanese.
Contents: Ads (full- or half-page, in Japanese and
English, p. A-1 to A-34). Table of contents of Japanese
businesses in San Francisco, organized by type of business
(p. 3). Directory of northern California (in Japanese and
English, p. 3-394). Table of contents of Japanese businesses
in Los Angeles, organized by type of business (S-19).
Directory of Los Angeles, Southern California, and all other
U.S. states (p. S-1 to S-340).
On the front cover (which is mostly in English and is
at the “back” of the book) is an illustration of the dome of
city hall. In the center, vertically in Japanese characters
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 118
is written Nichibei Shinbun-sha. The many directory
listings for soyfoods manufacturers and ads for soy-related
companies are each given separately. Address: Ellis Street,
San Francisco, California.
211. Kairiku Shokai. 1930. Kairiku Co. (Ad). In: The
Japanese American News. 1930. The Japanese American
Directory (Nichibei Jûshoroku). No. 26. p. A-31. [Jap; Eng]
• Summary: Ad (half page vertical). The top ¼ of this ad
is in English. They deliver fresh fi sh and vegetables very
fast. They sell natto–A famous product of Iizaka hot springs
(Onsen) [north of Fukushima city, Fukushima prefecture,
northeastern Japan]. Address: 1611 Laguna St., San
Francisco, California. Phone: WEst 4505.
212. Eguchi, Yû; Kamishiro, Nobutoshi. 1931. B gata
parachifusu kin hoyû-sha no ichi chiken. I. [Cure of a
paratyphoid B patient by eating Bacillus natto]. Kaigun
Gun-ikai Zasshi (Bulletin of the Naval Medical Association)
20(3):245-47. June (Roman numbering: p. 83-85). [Jap]
• Summary: In this fi rst report on the effect of natto on
bacteria, the author describes the use of natto to cure a
patient with paratyphoid. Address: 1. Kaigun Guni Chûsa;
2. Kaigun Guni Taii. Both: Saseho Kaigun Byôin (Saseho
Naval Hospital), Japan.
213. Kurosawa, T. 1931. Sake, biiru, kôbo oyobi ni nattôkin
ni yoru gyôshû soshitai genshô [Antiagglutination or
anticoagulation phenomena by sake, beer, yeast, and natto
microorganisms]. Hokkaido Igaku (Hokkaido J. of Medical
Science) 9(6):1108-23. June. [19 ref. Jap]
• Summary: Nakazawa (1950-1964, at Natto Bacteria) gives
the title as “Antiagglutination phenomena of yeast and natto
bacteria.” Address: Hokkaido Teikoku Daigaku, Igaku-bu,
Hôigaku Kyôshitsu (Shunin Yamagami Kyôju).
214. Kurosawa, T. 1932. Saccharomyces sake,
myceloblastanon Sapporo A oyobi Bac. nattô ni yoru
kôchaku genshô ni tsuite. II. [Agglutinization by
Saccharomyces sake, myceloblastanon Sapporo A, and
Bacillus natto. II.]. Hokkaido Igaku (Hokkaido J. of Medical
Science) 10(1):30-45. Jan. [22 ref. Jap]
Address: Hokkaido Teikoku Daigaku, Igaku-bu, Hôigaku
Kyôshitsu (Shunin Yamagami Kyôju).
215. Dugard, Jean. 1932. La valeur alimentaire et industrielle
du soja [The food and industrial value of soya]. Genie Civil
(Le) 100(17):419-20. April 23. [3 ref. Fre]
• Summary: Contents: Introduction. USDA Farmers’ Bulletin
No. 1617, by W.J. Morse. Botanical characteristics of the
soybean. Composition and food value of the soybean.
Products derived from soya eaten by humans: Tofu, soy oil,
shoyu [soy sauce] (called “soy” in English), soy fl our, soy
sprouts, miso, natto. The use of soya as forage. Industrial