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

cocoanut balls. For Nut fruitose: Mix dates, fi gs, raisins,
almonds and walnuts. “Run through a food chopper twice.
Press the mixture into a fl at pan in a layer about 1 inch thick,
let stand overnight, and cut into convenient sizes.” Note:
Carque was a pioneer in the development of healthy, natural
treats. The last recipe could be considered a forerunner of the
less-healthful “nutrition bar” of the 1990s.
The next section, titled “Nuts and nut butters,” states
that “salting and roasting greatly impair the nutritive
value of nuts and prevent their proper assimilation. The
proteins become coagulated by roasting, and the fats split
into glycerine and free fatty acids, while the vitamins
are destroyed. Nut butters made from salted nuts should,
therefore, have no place in our dietary.” Rather, the peanuts
or almonds should be blanched (scalded or parboiled in
water or steam). “Since few people, on account of defective
teeth, can masticate nuts well enough to be acted upon by
the digestive juices, the mechanical emulsifi cation of nuts by
means of nut butter mills is quite dispensable.”
The section titled “Melba toast” and “Melbettes” (p.
156) states: “These are delicious dextrinized whole wheat
products made by the Cubbison Cracker Co., Los Angeles.”
Melbettes are also made from whole rye. “Calavo Melba
Toast is another tasty whole wheat product; it contains the
natural fruit fat of the California Avocado or Alligator Pear
as shortening.”
The section titled “Natural whole rice” (p. 156) notes:
“Whole rice, also called brown rice, contains the bran,
cuticle, and germ of the cereal. In milling nothing has been
removed but the husk and dirt.”
The section titled “The Soy Bean, a Remarkable Food”
(p. 158-61) discusses boiled soy beans, soy bean milk, tofu
(“it is called by the Chinese ‘the meat without a bone...’
Other preparations of the soy bean, which are but little
known in this country, are natto, hamananatto [hamanatto],
Yuba and Miso. The principal use of miso, which is a slightly
[sic] fermented mixture of soy beans and rice or barley, is for
making soups and for cooking vegetables”), soy sauce, soy
bean sprouts, and various recipes. Under “Ready made soy
bean products” (p. 161) we read: “As the preparation of the
soy bean in the average household is often not convenient,
the author has arranged to supply the following products at
reasonable prices: Canned Soy Beans, Soy Bean Spread, Soy
Bean Stew, Soy Bean Loaf, Soy Vegetable Onion Soup, Soy
Bean Vegetable Bologna, Soy Bean Tasty Lunch, to which
others will be added in the course of time. These products
have met with ready approval, as they fi ll a long felt want for
tasty, nutritious and wholesome vegetable protein foods to
substitute meat and dairy products.”
The author’s signature appears at the end of the Preface.
Address: Los Angeles, California.
223. Hanzawa, Jun; Tamura, Hiroshi. 1934. Nattô seiseikin
ni kansuru kenkyû. VI [Research on natto fermentation
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HISTORY OF NATTO AND ITS RELATIVES 123
bacteria. VI.]. Nihon Nogei Kagakkai Shi (J. of the
Agricultural Chemical Society of Japan) 10(5):520-21. [Jap]
Address: 1. Nôgaku hakase.
224. Abe, K. 1934. [Mucilaginous substance of “natto,” a
Japanese food. I. Alcohol soluble nitrogenous compounds
in the substance]. Nihon Nogei Kagakkai Shi (J. of the
Agricultural Chemical Society of Japan) 10(6):545-49. [10
ref. Jap]
225. Matsumura, T. 1934. [Experimental works for patient
with application of antagonism. I. Studies on natto]. Kyoto
Furitsu Ika Daigaku Zasshi (J. of the Kyoto Prefectural
University of Medicine) 12:38-52. [Jap]*
• Summary: In three studies in 1934 the author demonstrated
that Bacillus natto was antagonistic to the typhus organism,
either when they were started together or after typhus
had been grown earlier. In mice, if inoculated at the same
time, the mice died, but if the B. natto was injected 24
hours before the typhus, then the mice lived. Address:
Bacteriologist, Tokyo Univ., Japan.
226. Matsumura, T. 1934. [Experimental works for patient
with application of antagonism. II. Antagonism between
Bacillus natto and typhus in vitro]. Kyoto Furitsu Ika
Daigaku Zasshi (J. of the Kyoto Prefectural University of
Medicine) 12:54-89. *
227. Matsumura, T. 1934. [Experimental works for patient
with application of antagonism. III. Antagonisms between
Bacillus natto and typhus in vivo]. Kyoto Furitsu Ika
Daigaku Zasshi (J. of the Kyoto Prefectural University of
Medicine) 12:1185-1210. *
228. Nomura, H. 1934. [Studies on natto. 2. 3. Change of
protein during the manufacturing process]. Kanagawa Ko-
Shi 4:22-. [Jap]*
229. Suzuki, T. 1934. Hakkô to bitamin. V. Nattô kin wa
bitamin B-1 o gôsei suruya [Fermentation and vitamins. V.
Synthesis of vitamin B-1 by Bacillus natto]. Jozogaku Zasshi
(J. of Brewing, Osaka) 11:605-07. [2 ref. Jap]
Address: Osaka Imperial University (Osaka Teikoku
Daigaku).
230. Adachi, Isamu; Sakurai, Shigeru. 1934. Nihon
shokumotsu-shi [History of Japanese foods]. Tokyo:
Yuzankaku. 480 p. [Jap]
• Summary: This is the best book seen on the history of
Japanese foods. The following soyfoods are discussed: Firm
tofu, soymilk and okara (p. 290-91; discusses the Teikun
Orai by Iseno Teijo, tofu-kan, tofu-jiru = soymilk, setsurunsai
= okara), yuba (p. 336), shoyu and tofu (p. 370-71),
unohana (okara, p. 377), tofu and natto (p. 382-83).