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

the nutritive value of natto and heated soybean products.
Kwayon Huibo (Bulletin of the Scientifi c Research Institute,
Korea) 4(1):41-45. *
• Summary: Fermented soy products are reported to be more
digestible and of higher nutritive value than the raw beans.
385. Ebata, N.; Uno, R. 1959. [On the protein digestive
power of Bac. natto]. Scientifi c Report of the Faculty of
Liberal Arts Education, Gifu University 2:284-88. [Jap]*
386. Masao, H. 1959. [Studies on natto and natto bacilli.
III. Hygienic studies]. J. of the Nihon Medical University
26:540-47. *
387. Miura, T. 1959. [Infl uence of natto and miso on
growth and nitrogen metabolism in normal rats. (I) (II)].
Nippon Shonika Gakkai Zasshi (Acta Paediatrica Japonica)
63:2241-54. [Jap; eng]*
388. Taira, Hirokadzu; Ebisawa, H.; Sugimura, K.; Sakurai,
Y. 1959. Daizu kakô-hin no amino-san in kansuru kenkyû.
I. Shoshu shihan daizu seihin no zen amino-san ganryô
[Studies on amino acid content of processed soybeans. I.
Total amino acids of soybean products]. Eiyo to Shokuryo (J.
of Japanese Society of Food and Nutrition) 11(6):351-54. [12
ref. Jap; eng]
• Summary: The total amino acid content of 16 kinds of
soybean products were determined by microbiological assay
method. These included tofu, fried tofu pouches (abura-age),
okara, dried-frozen tofu, yuba, kinako (roasted full-fat soy
fl our), natto, and nyu-fu (fermented tofu). Address: National
Food Research Inst., Tokyo.
389. Hayashi, Shizuka. 1960. Public relations seminar by
JASI. Soybean Digest. March. p. 20.
• Summary: At this seminar JASI taught Japanese
manufacturers of soybean [food] products how sales of these
products can be much increased through the use of public
relations, including marketing research. “This is particularly
true of marketing new products.” Previously, these very
manufacturers have lacked interest in public relations
because they “have been enjoying a reasonably profi table
business under the funds allocation system, which has
afforded them a sort of protection.”
At JASI’s fi rst seminar on PR [public relations] and
marketing, held recently in Tokyo, about 40 companies
and organizations from various parts of Japan participated.
“There were two lectures. The fi rst was by Professor
Naoyoshi Horikawa on public relations and top management.
The other, by T. Shimizu, was on sales promotion. Never
in the history of the soybean industry [in Japan] has there
been a gathering like this where the so-called ‘big shots’ of
leading organizations sat side by side at the table.”
A table shows estimated consumption of soybeans
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 153
(S) and soybean meal (SM) during 1961 as planned by the
Japanese government (tonnes = metric tons). The totals are
1.467 million tonnes of soybeans and 707,000 tonnes of
soybean meal. Details: Oil processing: 928,000 S. Livestock
feed: 303,000 SM. Tofu and fried tofu: 280,000 S + 20,000
SM. Shoyu: 29,000 S + 200,000 SM. Miso: 130,000 S +
50,000 SM. MSG: 73,000 SM. Other miscellaneous foods:
20,000 S + 40,000 SM. Frozen tofu: 40,000 S. Natto: 30,000
S. Other uses: 21,000 SM. Kinako: 10,000 S.
Note: This is the earliest document seen (Jan. 2012)
that contains industry or market statistics for natto by
geographical region.
A large photo shows about 13 Japanese men seated at
a long table at JASI’s recent public relations seminar. The
name and position of each man is given. They represented
the following organizations: Miso Association. Tatsuno
Shoyu. Shoyu Association. Frozen Tofu Association. Masuko
Miso. Address: Managing Director, Japanese American
Soybean Inst., Nikkatsu International Building, No. 1-Chome
Yurakucho Chiyoda-Ku, Tokyo, Japan.
390. Hayashi, Uichi. 1960. Nattô ni kansuru kenkyû. VII.
Nattô-kin no baiyô hôhô [Studies on natto. VII. The culture
method of the natto bacillus]. Hakko Kogaku Zasshi (J. of
Fermentation Technology) 38(5):210-13. [2 ref. Jap; eng]
Address: Osaka Municipal Hygienic Lab., Osaka, Japan.
391. Hayashi, Uichi. 1960. Nattô ni kansuru kenkyû. VIII.
[Studies on natto. VIII. Infl uence of carbon dioxide gas
in the fermentation room]. Hakko Kogaku Zasshi (J. of
Fermentation Technology) 38(5):213-16. [4 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan.
392. Hayashi, Uichi. 1960. Nattô ni kansuru kenkyû.
IX. [Studies on natto. IX. Effects of formalin on the
fermentation]. Hakko Kogaku Zasshi (J. of Fermentation
Technology) 38(5):216-18. [Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan.
393. Hayashi, Uichi. 1960. Nattô ni kansuru kenkyû. X.
[Studies on natto. X. Manufacture of calcium-enriched
natto]. Hakko Kogaku Zasshi (J. of Fermentation
Technology) 38(6):255-58. [1 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan.
394. Hayashi, Uichi. 1960. Nattô ni kansuru kenkyû. XI.
[Studies on natto. XI. Manufacture of miso (soybean paste)
utilizing natto]. Hakko Kogaku Zasshi (J. of Fermentation
Technology) 38:258-60. [7 ref. Jap; eng]
Address: Osaka Municipal Hygienic Laboratory, Japan.
395. Smith, Allan K.; Watanabe, Tokuji; Nash, Arlo M.
1960. Tofu from Japanese and United States soybeans. Food
Technology 14(7):332-36. July. [8 ref]