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

a rich source of soybean varieties. (3) Japanese farm girls
planting seed of the Azemame (Paddy Field Boundary
Soybean) variety on the land bounding a rice paddy. The
beans are used in making miso (salty soy paste), soy sauce,
and other foods for human consumption.
Note: This is the earliest English-language document
seen (Aug. 2011) that uses the term “salty soy paste” to
refer to miso. Address: Retired Principal Agronomist, Div.
of Forage Crops and Diseases, Bureau of Plant Industry,
Soils, and Agricultural Engineering, Agricultural Research
Administration, U.S. Department of Agriculture, USDA.
296. Sakaguchi, Kinichiro; Amaha, Mikio. 1951. Saikin
hôshi no tainetsu-sei ni kansuru kenkyû. I. Tainetsu-sei
sokute-hô narabini sûshu no inshi no eikyô ni tsuite [Studies
on the heat resistance of bacterial spores. I. On the method
of determining the heat resistance and the effects of several
factors]. Nihon Nogei Kagakkai Shi (J. of the Agricultural
Chemical Society of Japan) 25(2):104-08. Sept. 1. [12 ref.
Jap; eng]
• Summary: The “basic heat resistance” of spores of
the aerobes (i.e., the survival time at 100ºC. with spore
concentration of 50 million per ml.) are as follows:
Bacillus natto 16 minutes. Bacillus subtilis 10 minutes.
Sac. mesentericus 10 minutes. Bacillus megatherium 8
minutes. Bacillus mycoides 10 minutes. Address: Dep. of
Agricultural Chemistry, Faculty of Agriculture, Univ. of
Tokyo, Japan.
297. Amaha, Mikio; Sakaguchi, Kinichiro. 1951. Saikin
hôshi no tainetsu-sei ni kansuru kenkyû. II. Hôshi nôdo
to tainetsu jikan no kankei ni tsuite [Studies on the heat
resistance of bacterial spores. II. On the relation between
spore concentration and survival time]. Nihon Nogei
Kagakkai Shi (J. of the Agricultural Chemical Society of
Japan) 25(3):140-44. Oct. 1. [8 ref. Jap; eng]
Address: Dep. of Agricultural Chemistry, Faculty of
Agriculture, Univ. of Tokyo, Japan.
298. Shinozaki, Yoshiji; Sato, Sadakichi; Kurebayashi,
Sumiko. 1951. Nattô-kin ni yoru daizu tanpakushitsu no [The
decomposition of soya-bean protein by Bacillus natto]. Igaku
to Seibutsugaku (Medicine and Biology) 21(4):151-54. Nov.
20. [9 ref. Jap]
Address: Kawasaki Chuô Health Centre, Kawasaki.
299. Product Name: Natto.
Manufacturer’s Name: Kanai Nissei Shokai. Later called
Kanai Tofu Factory.
Manufacturer’s Address: 515 Ward Ave., Honolulu, Oahu,
HI 96814. Phone: 581305.
Date of Introduction: 1951.
New Product–Documentation: Ad by Kanai Nissei
Shokwai in Hui Manaolana. 1951. Japanese Foods: (Tested
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 139
Recipes). Honolulu, Hawaii. See p. 62. “515 Ward Street.
Phone: 55305. Manufacturers of: Calcium tofu, konnyaku,
aburage, natto.” Note 1. This same ad appears on the same
page in the 1956 edition of this book.
Note 2. This is the earliest known commercial natto
made in the Hawaiian Islands.
Hawaii Directory of Manufacturers: Tofu (bean curd).
1964. Kanai Nissei Shokai, 515 Ward Ave., Honolulu,
HI 96814. Phone: 581305. Owners: Mr. and Mrs. Alton
Noboyoshi Kanai. Tofu, aburage, konnyaku, natto, kinako.
Employees: 11. Wholesale, retail, direct to customer. Hawaii
Directory of Manufacturers. 1973. p. 11. Called Kanai Tofu
Factory.
300. Burnett, R.S. 1951. Soybean protein food products. In:
K.S. Markley, ed. 1951. Soybeans and Soybean Products.
Vol. II. New York: Interscience Publishers or John Wiley &
Sons. xvi + 1145 p. See p. 949-1002. [125 ref]
• Summary: Contents: 1. Soybean fl our, grits, and fl akes:
Introduction, early history, types of soybean fl our–standard
defi nitions, amount of soybean fl our and related products
produced, methods of manufacture, soybean fl our in
bread, soybean fl our in other baked goods, soybean fl our
in the meat industry, soybean fl akes in breakfast foods,
soybean fl akes and derived peptones as brewing adjuncts,
miscellaneous uses of soybean fl our. 2. Isolated and modifi ed
soybean proteins: Aerating agents for confections and related
products, neutral spray-dried soybean protein [isolates],
soybean protein in [whipped] toppings, soybean protein and
fl our in confections, soybean protein and fl our in ice cream,
soy sauce, monosodium glutamate from soybeans, soybean
vegetable milk, tofu, miso, yuba, and other Oriental soybean
foods (incl. natto and Hamanatto).
The soy fl our industry in the U.S. has grown steadily in
recent years. Deliveries of soy fl our “from the years 1930
to 1940 averaged about 25 million pounds annually. The
deliveries have increased considerably since 1940 partly
as a result of an increase in domestic use and partly as a
result of deliveries of soybean fl our to various government
agencies, largely for export. In 1941, Federal purchases
amounted to about 10 million pounds of soybean fl our. In
1943, the amount increased to 170 million pounds when
large shipments were made to Great Britain and the U.S.S.R.
under lend-lease. Purchases of soybean fl our by the Federal
government decreased for several years, but increased in
1946 to an estimated 200 million pounds under the UNRRA