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

iotin for growth, whereas the latter does not. Address: Dep.
of Fermentation Technology, Faculty of Engineering, Osaka
Univ., Japan.
334. Chicago Daily Tribune.1956. Musical sounds abound
when you’re in Japan. Dec. 9. p. F18.
• Summary: In the early morning “the natto seller peddles
his fermented beans with a musical call of ‘Natto, Natto.’”
Another food vendor “sells tofu (soybean curd). He does
his advertising with a horn and his call of ‘tofu!’”
335. Kohono, C. 1956. [Studies on the protein digestion of
natto (I)]. Mukogawa Gakuin Joshi Daigaku Kiyo. Seikatsu
Kagaku-hen (Scientifi c Reports of Mukogawa Women’s
Univ.–Domestic Science Series) 4:131-36. [Jap]*
• Summary: 2008 Aug. 12. WRS e-mailed www.nodai.ac.jp/
english/... = Tokyo University of Agriculture.
The one I’ve been to is University Library for
Agricultural and Life Sciences at 1-1-1 Yayoi, Bunkyo-ku,
Tokyo 113-8657.
336. Miyake, S.; Watanabe, K.; Yoshikawa, M.; Nonoguchi,
Y. 1956. [The studies on Bacillus natto protease. IV. The
effect of urea on the enzyme activities of Bacillus natto
protease]. Seikagaku (Biochemistry) 28:527-29. [Jap]*
337. Toya, N. 1956. [Chemical studies on the process of
natto manufacturing]. Kumamoto Joshi Daigaku Gakujutsu
Kiyo (J. of Kumamoto Women’s University) 8:114-23. [Jap]*
338. Miyake, Suguru; Watanabe, Ken; Yoshikawa,
Mitsuyoshi; Nonoguchi, Yoshitaka. 1956. Nattô-kin
tanpakushitsu benkai kôso ni kansuru kenkyû. V. Kesshô
protease no kôsei aminosan ni tsuite [The studies on
Bacillus natto protease. V. The constituting amino acids
of the crystalline protease of Bacillus natto Sawamura].
Hyogo Noka Daigaku Kenkyu Hokoku, Nogaku-hen (Science
Reports of the Hyogo University of Agriculture) 2(2):116-17.
(Chem. Abst. 51:10609). [3 ref. Jap; eng]
Address: Biochemical Lab.
339. Fukumoto, J.; Yamamoto, T.; Ichikawa, K. 1957.
[Studies on bacterial proteinase. VII. Some enzymatic
properties of proteinase secreted by several strains of
Bacillus subtilis]. Nihon Nogei Kagakkai Shi (J. of the
Agricultural Chemical Society of Japan) 31(5):331-338.
May. [24 ref. Jap]
Address: Inst. of Polytechnics, Osaka City Univ.
340. Satomura, Yukio; Okada, Shigetaka; Fukumoto, Juitiro
[Juichiro]. 1957. [Studies on bacteriolytic substances
produced by microorganisms. I. Lysozyme-like enzyme
accumulated in a culture fi ltrate of a Bacillus subtilis sp.].
Nihon Nogei Kagakkai Shi (J. of the Agricultural Chemical
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 145
Society of Japan) 31(5):281-284. May. [22 ref. Jap]
Address: Inst. of Polytechnics, Osaka City Univ.
341. Satomura, Yukio; Okada, Shigetaka; Fukumoto, Juitiro.
1957. [Studies on bacteriolytic substances produced by
microorganisms. II. Cultural conditions for accumulation of
lysozome-like enzyme produced by a B. subtilis sp.]. Nihon
Nogei Kagakkai Shi (J. of the Agricultural Chemical Society
of Japan) 31(5):285-288. May. [4 ref. Jap]
Address: Inst. of Polytechnics, Osaka City Univ.
342. Satomura, Yukio; Okada, Shigetaka; Fukumoto,
Juitiro. 1957. [Studies on bacteriolytic substances produced
by microorganisms. III. Relation between formation of
lysozome-like enzyme and lysogenicity, bacteriocinogenicity
and anaerobic-lysis of a B. subtilis sp.]. Nihon Nogei
Kagakkai Shi (J. of the Agricultural Chemical Society of
Japan) 31(5):289-293. May. [6 ref. Jap]
Address: Inst. of Polytechnics, Osaka City Univ.
343. Hayashi, Shizuka. 1957. Soybean “schools” in larger
cities. Soybean Digest. Feb. p. 25.
• Summary: “The Japanese-American Soybean Inst. is the
operating agency for the market development project in
Japan that is being conducted by the American Soybean
Association and utilizing P.L. 480 funds.”
The Institute has arranged for the production of a movie
fi lm about 18,000 to 20,000 feet in length showing the
production and consumption of soybeans, with emphasis on
the fact that they are the least expensive source of nutrition.
Note: This fi lm, titled “The Green Bud,” was released by
Dec. 1957.
Arrangements have been made with the Food Life
Improvement Association (a government agency under
the Ministry of Agriculture) and the Japan Nutrition
Organization (a government agency under the Ministry
of Welfare) for the opening of classes in various cities
throughout Japan. More than 800 public health centers are
engaged in activities fi rst to educate prefectural leaders as to
the value of soybeans and how to use more effectively the
various soybean products in daily life, and then gradually to
expand such activities throughout the whole population.
Researchers at Kyoto University will investigate why
U.S. soybeans are not suitable for making natto and kinako.
A study will also be made to fi nd a method to preserve natto
in a dried condition.
“Japan purchased approximately 300,000 metric tons of
new crop [soy] beans during October-December 1956 and
the fi rst half of January 1957. This included 34,040 metric
tons from China. The total budget for October 1956 to March
1957 calls for a total of 435,000 tons including 10,000 tons
from Brazil.” A photo shows Mr. Shizuka Hayashi. Address:
Managing Director, Japanese-American Soybean Inst.,
Tokyo.