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

Dr. and veterinarian, villa Bel-Air, Corseaux (Vaud),
Switzerland.
263. Barthélemy, M. 1944. Contribution a l’étude du soya
en France [Contribution to the study of soya in France].
Clermont-Ferrand, France: Jean de Bussac. 91 p. June 20.
Based on his thesis, Strasbourg Univ., Faculty of Pharmacy.
[34 ref. Fre]
• Summary: This is a published thesis, presented to the
Faculty of Pharmacy at Strasbourg. Contents: Introduction.
Part I: The cultivation of soybeans. 1. History of cultivation
(its origin and importance). 2. Botanical characteristics.
3. Soybean cultivation in detail. 4. Conclusions. Part II:
Chemical composition of soybean seeds. Proteins, lipids, oil
and lecithin, carbohydrates (glucides), minerals, diastases,
vitamins, sterols–soyasterol.
Part III: Utilization of soya as a food and in industry.
1. As food (nutritional value, whole soybeans, soy sprouts,
roasted soybeans, soy coffee, condiments liquid and solid,
soymilk, Li Yu Ying, products derived from soymilk {kefi r,
yogurt, tofu}, shoyu, miso, natto, soy fl our, soy confections,
recipes and formulas). 2. In industry: Oil, lecithin, cake. 3.
Other uses of the plant.
Part IV: Laboratory work. 1. In human nutrition.
2. Animal feeds for the farm. 3. In industry. General
conclusions. Address: Univ. of Strasbourg, France.
264. Nakajima, K.; Ikeda, M. 1944. Nattôkin no ôyô ni
kansuru kenkyû. II. Nattô no seizôjôken ni kansuru kenkyû
(2). Nattô seizô-ji no ondo oyobi jikan to tanpaku bunkai
to no kankei [Manufacture of natto. II. The relation of
temperature and time to the decomposition of protein]. Nihon
Nogei Kagakkai Shi (J. of the Agricultural Chemical Society
of Japan) 20(6):336-37. June. [1 ref. Jap]
265. Nakajima, K.; Ikeda, M. 1944. Nattô-kin no ôyô
ni kansuru kenkyû. III. Nattô no seizô jôken ni kansuru
kenkyû (3). Hakkô-chû no ondo henka ni tsuite [Research
on the application of natto bacteria. III. Studies on the
conditions of natto production (3). Temperature changes
during fermentation]. Nihon Nogei Kagakkai Shi (J. of the
Agricultural Chemical Society of Japan) 20(8):425-33. Aug.
(Chem. Abst. 46:7703). [3 ref. Jap]
266. Matagrin, Am. 1944. Le soja: Culture et utilisations
[Soya: Cultivation and utilization]. Paris: Gauthier-Villars.
72 p. Illust. No index. 28 cm. [Fre]
• Summary: Contents: Introduction: Why does soybean
culture remain little known in France? 1. What is the soybean
(le Soya)? Why should it be cultivated?: The plant and
its varieties, the soybean (la fève de soya) and its general
characteristics, alimentary interest in soya, agricultural
interest in soya, industrial [non-food] interest in soya.
2. Soybean cultivation: The question of climate, choice
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HISTORY OF NATTO AND ITS RELATIVES 133
of the variety to cultivate, choice and preparation of the
land/soil, fertilizers for soya, soya in crop rotations, seeds,
sowing, and seedlings, mixed cultures or intercropping,
soybean vegetation and crop management, maturation,
harvest, yield, and storage.
3. Use of the soya plant and its seeds: Soya in
agriculture and livestock feeding, soya in human foods,
recipes, industrial uses of soya, people and organizations
connected with soya, contracts for growing soybeans in
1944. Table of contents.
The section on soya in human foods, based on the
author’s 5-6 years of personal experience, discusses, with
recipes: green vegetable soybeans (soya en légume vert),
whole dry soybeans (soya en légume sec), soy sprouts
(germes de soya), fermented soy condiments (shoyu, miso,
natto), soy fl our (bread containing soy fl our was made at
Paris and even at Vichy in 1939), soymilk and tofu (lait de
soya et fromage végétal), roasted soybeans and a coffee
substitute (soya grillé, substitut de café), soy oil (huile de
soya). Address: France; In 1946: Technical Consultant to
Bureau Francais du Soja.
267. Yamazaki, Momiji. 1945. Tôa hakkô kagaku ronkô
[East Asian studies/theses on fermentation chemistry].
Tokyo: Daiichi Shuppan K.K. han. 436 p. Published 20
March 1945. [160* ref. Jap]
• Summary: This remarkable work, published in a limited
edition of 1,000 copies, was written by Dr. Yamazaki, a
microbiologist, who graduated from the Department of
Agricultural Chemistry, Tokyo University, in 1914. The book
is a review of existing Asian literature on fermented foods,
with a good bibliography. Dr. Yamazaki may have been
employed by the laboratories of the Manchurian Railway.
Contents: Introduction: Preface, origin of alcoholic
beverages, various alcoholic beverages of the world,
summary. Chinese fermentation chemistry documents:
Preface, Chinese ancient grains, Chinese ancient grain
foods, Various types of Chinese-made koji, Various Chinesemade
alcoholic beverages, summary. Japanese fermentation
chemistry documents: Preface, Japanese land, inhabitants on
Japanese land, Japanese New Stone Age culture, conclusions.
Real papers: Japanese ancient foods, Various types of
Japanese-made koji, Japanese-made various alcoholic
beverages, summary. Korean fermentation chemistry
documents: Preface, Korean produced grains, Various
types of Korean-made koji, Various Korean-made alcoholic
beverages, summary. Tables.
268. Weigle, Edith. 1945. Japanese close-ups. Chicago Daily
Tribune. Oct. 10. p. R6.
• Summary: Tokyo–In the early morning, at about 5:30 or
6:00 (it’s still dark in winter), “there comes the song of the
boy selling nato [natto].” He calls out the word three times,
with two notes to each word. In the key of C, the notes