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

Note 3. Cruz and West (1932, p. 78) state that as part
of a campaign by the Bureau of Science to encourage the
Filipino people to use more soy beans, Miss Orosa “has
made excellent cakes, cookies, puddings, sauces, soups,
custards, ice cream, and other tasty preparations from
Philippine soy beans.”
Note 4. The author pioneered the branch of the branch of
the Home Extension Service in which home demonstrators
helped women in solving their home problems. She started
the organization as a food preservation unit under the Bureau
of Science in 1923, starting with six home demonstrators that
she herself trained. That group became the forerunner of the
Home Extension Service in the Philippines. For details on
her work see: In: A Half Century of Philippine Agriculture.
Manila, Philippines: Liwayway Publishing. p. 236-37.
Note 5. This is the earliest English-language document
seen (Nov. 2003) that contains the word “meatlike.” Address:
Chief, Div. of Food Preservation, Bureau of Science, Manila.
218. Winton, Andrew Lincoln; Winton, Kate Barber. 1932.
The structure and composition of foods: Vol. I. Cereals,
starch, oil seeds, nuts, oils, forage plants. New York, NY:
John Wiley and Sons; London: Chapman & Hall, Ltd. xiv +
710 p. See p. 512-24. Illust. Index. 24 cm. [67 soy footnotes]
• Summary: Volume 1 of this 4-volume set contains 274
superb illustrations by the authors. The book is divided into
three parts: I. Cereals. II. Oil seeds. III. Forage plants.
In the chapter on “Seeds of the pea family
(Leguminosæ)” (p. 497+) the section titled “Soy bean” (p.
512-24) has the following contents: Scientifi c and common
names. Introduction. Macroscopic structure. Microscopic
structure: Spermoderm, hilum cushion, endosperm, embryo
(palisade cells, oxalate crystals, starch, aleurone grains and
fat), chief structural characters. Chemical composition:
Changes in composition during growth, soy bean cake,
meal, and fl our, proteins, carbohydrates, phosphorus-organic
compounds, saponins, enzymes, mineral constituents, minor
mineral constituents.
The chapter begins: “A native of the Far East, the soy
bean has been cultivated since the dawn of civilization
in China and Japan, where the seeds furnish millions of
human beings with food. From the seeds are prepared soy
cheeses (tofu, natto, miso [sic, none of these three are “soy
cheeses”]), soy milk, and soy sauce, the latter being used in
chop suey. Because of the absence of starch in many varieties
soy bean fl our has come into use in the Occident as a diabetic
food. Soy bean oil is of growing industrial importance.”
An illustration by Winton (p. 512; Source: Winton 1906,
p. 248) shows the outer portion of the soy bean seed in cross
section, with each of the layers (X 160 magnifi cation).
In the introductory section on “Forage legumes,” soy
beans are discussed under the following headings (p. 642-
45): Comparative macroscopic structure, comparative
microscopic structure (table), comparative chemical
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HISTORY OF NATTO AND ITS RELATIVES 121
composition of green fodder (p. 644) and of hay (p. 645).
The section titled “Soy bean” (as forage plant, p. 666-67)
has the following composition: Introduction. Macroscopic
structure. Microscopic structure: Stem, petiole, petiolule,
leaf, stipule, fl ower, chief structural characters. Chemical
composition (values from Pellet, Schwackhöfer, and Haskins
for: Total ash, potassium oxide, sodium oxide, calcium
oxide, magnesium oxide, ferric oxide, phosphoric acid,
sulfur trioxide, silicon dioxide, and chlorine).
Note: This is the earliest English-language document
seen (Jan. 2004) that uses the word “petiolule” in describing
the soybean plant.
This book also discusses: Lecithin (p. 8, 14). Kudzu
starch (Pueraria hirsuta Schneider, p. 37). Gluten (p. 57-
59, 72-73, 199-200, 211-25). Coix (Job’s tears, p. 100-04).
Hemp seed (p. 413-21). Almond (p. 476-85). Peanut (p. 497-
512, 642-43, 663-66). Linseed (p. 525-35). Sesame seed (p.
598-605). Alfalfa (p. 642-43, 646-59).
Note: Andrew L. Winton lived 1864-1946. Kate Grace
Barber Winton was born in 1882. Address: 1. Sometime
state and federal chemist; 2. Sometime state and federal
microscopist.
219. Ishimaru, Yoshio. 1933. Shôyu jôzô ni kansuru saikin
no kenkyû. II. [Research on the bacteria involved in shoyu
fermentation. II.]. Jozogaku Zasshi (J. of Brewing, Osaka)
11(7):576-96. [4 ref. Jap]
• Summary: Part II discusses: 6. Bacillus subtilis var. Soya.
7. Bacillus noudiastaticus var. Soya No. 1. 8. Bacillus
noudiastaticus var. Soya No. 2. 9. Bacillus alcaligenes var.
Soya. 10. Bacillus megatheroides var. Soya. 11. Bacillus
citreus var. Soya alpha 12. Bacillus citreus var. Soya Beta.
Address: Nôgaku hakase, Japan.
220. Suzuki, Tsuneya. 1933. Hakko to vitamin. V. Nattô-kin
wa vitamin B-1 o gôsei suru ya [Fermentation and vitamins.
5. Do natto bacteria synthesize vitamin B-1?]. Jozogaku
Zasshi (J. of Brewing, Osaka) 11(7):605-07. [2 ref. Jap]
Address: Osaka Teikoku Daigaku, Kôgaku-bu, Jôzôgaku
Kyôshitsu, Takada Kenkyûshitsu, Osaka, Japan.
221. Miller, Carey D. 1933. Japanese foods commonly used
in Hawaii. Hawaii Agricultural Experiment Station, Bulletin
No. 68. 43 p. Nov. See p. 1-10, 28-43. [18 ref]
• Summary: Contents (p. 1-10): Introduction. Soybean
products. Edamame (green soybeans). Tofu (soybean curd).
Kirazu (tofu residue) [okara]. Tonyu (soybean “milk”).
Aburage (fried soybean curd). Miso (fermented rice and
soybeans). Natto (fermented soybeans). Shoyu (soybean
sauce). Koji (fermented rice). Pages 24-15: Kinoko
(mushrooms). Fu (gluten cakes). Goma (sesame seeds).
Pages 28-43 (Ingredients and nutritional composition of
prepared foods or recipes): Miso soup with tofu. Miso soup
with wakame. Miso soup with daikon. Miso soup with milk.