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

are broiled, steamed, then put in a specially prepared shoyu
and broiled again), ginnan (ginkgo nuts), gobo (burdock,
incl. miso soup and shoyu), gohan (boiled rice), kabayaki
(eel), kamaboko, kashi (confections and sugar), katsuobushi
(incl. shoyu), kawara-senbei (incl. miso), konnyaku
(its shredded form, called shirataki, is used in sukiyaki),
manju, matsutake mushrooms (widely used in sukiyaki in
the fall), menrui (noodles, incl. soba, udon, shoyu), mikan
(mandarin oranges), misoshiru (miso soup, incl. tofu, shoyu,
tekka-miso, tai-miso, yuzu-miso, wakame), mochi, mochitsuki
(pounding), myoga (Zingiber mioga), oden (with tofu,
miso, and shoyu), one-sided fi sh, red rice (sekihan, made
with azuki = red beans), ringo (apples), sakana (fi sh, incl.
shoyu and tofu), sake drinking, sake eating, sashimi (incl.
shoyu and mirin), satsuma-imo, seaweeds (sea vegetables),
shincha (new tea), shoyu (Japanese-style soy sauce; per
capita consumption is nearly 4 gallons a year), snake eaters,
soba (incl. shoyu), souvenir cakes, sugar, suimono (clear
soup, incl. miso and shoyu), sukiyaki (incl. tofu and shoyu),
sushi (incl. Inari-zushi made with fried tofu), sweets in
season, tea varieties, tea water, tempura (incl. sesame oil
and shoyu), tobacco tradition, tofu (incl. bittern/nigari, yakidofu,
aburage, ganmodoki, Koya-dofu, fried tofu, hiyayakko,
sukiyaki, dengaku, miso, miso-shiru, shoyu), tokoroten
(kanten, tengusa), tsukemono (pickles, incl. miso), umeboshi,
wasabi (incl. shoyu), yasai (vegetables), yokan, and yonakisoba.
Note: Different types of yokan (yôkan, a paste made of
azuki beans and sugar) include: mizu-yokan (soft azuki-bean
jelly) and mushi-yokan (steamed yokan). Yokan-iro is a liver
or rusty color.
Other subjects related to soy: Home cures (p. 66-67, for
burns, apply the white of an egg or shoyu). Setsubun (p. 119,
incl. mame-maki or throwing roasted soybeans). Brother
mountains (p. 192, the most loved one, Fudo-iwa, was fed
azuki or red beans but the unloved Gongen-yama was fed
soya beans). Fox messengers (p. 207-08, aburage or fried
tofu). Kuyo (p. 373-74, incl. hari-kuyo or mass for broken
needles–but tofu is not mentioned). Azuki (p. 276-77). Red
rice (sekihan, p. 303). Lunar calendar (p. 400, setsubun and
bean throwing). Bamboo (p. 410, incl. bamboo shoots served
with shoyu). Hi-no-kami (p. 474, incl. amazake). Sacred
rice (p. 504, incl. setsubun and throwing roasted soybeans).
Shoulder-chipped Jizo (p. 517, concerns the stone statue of
Jozo at the Kiunji Temple, Tozaki-machi, Bunkyo-ku, Tokyo,
and foxes and a tofu shop). Inari-san (p. 616-17, Inari-sushi
and aburage). Address: Japan.
403. Kihara, Yoshijiro; Takeuchi, Etsuko. 1960. [Organic
acids in food products. I. Estimation of organic acids in food
products by column chromatography]. Eiyo to Shokuryo (J.
of Japanese Society of Food and Nutrition) 13(4):253-57.
(Chem. Abst. 59:12077). [3 ref. Jap]*
• Summary: The organic acids in the food products such
as soy sauce, soybean paste (miso), natto, pickle, vinegar,
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 155
tea, coffee, bread etc. were estimated by the silica gel
column chromatography. The kinds of the raw materials
and the processing methods gave remarkable effects on the
distribution of organic acids in each food product.
Soy sauces which were suspected to contain the acidhydrolysate
of soybean showed the presence of levulinic
acid.
The miso varieties, fermented for a longer time,
contained valeric [pentanoic], butyric and propionic acid,
while only acetic acid was detected in the other products as
volatile acid. (From journal@rchive).
404. Umeda, Isao; Ebine, H.; et al. 1960. Hakkô shokuhin
[Fermented foods]. Tokyo: Kyoritsu Shuppan Co., Ltd.
Microbiological Industry Series. [Jap]*
405. Kihara, Yoshijiro; Matoba, Nariko; Nanba, Rimiko.
1961. Nattô no seibun ni tsuite. I. Nattô no tô oyobi
nenshitsu-butsu ni tsuite [Chemical constituents of natto. I.
Sugars and mucilage in natto]. Nihon Nogei Kagakkai Shi (J.
of the Agricultural Chemical Society of Japan) 35(1):57-61.
Jan. [7 ref. Jap]
Address: Lab. of Food Chemistry, Faculty of Home
Economics, Ochanomizu Univ., Tokyo, Japan (Ochanomizu
Joshi-Daigaku, Shokuhin Kagaku Kenkyûshitsu).
406. Diser, Gleason M. comp. 1961. Glossary of soybean
terms. Soybean Blue Book. p. 61-64.
• Summary: This is the fi rst glossary with this title in the
Soybean Blue Book. However in the fi rst Blue Book (1947,
p. 17-19) there was a somewhat similar section titled
“Terminology: Defi nitions and product descriptions for the
soybean industry.”
The following terms are defi ned in this glossary:
Soybean(s), soybean processor, soybean processing (solvent
extraction, mechanical pressing, hydraulic pressing),
soybean oil, crude soybean oil, edible crude soybean oil,
refi ned soybean oil, edible refi ned soybean oil, hydrogenated
soybean oil, degummed soybean oil, winterized oil, technical
grade refi ned soybean oil, soybean fatty acids, soybean
soapstock, acidulated soybean soapstock, soybean lecithin,
break material, sludge.
Soybean products: Ground soybeans, soybean hay meal,
soybean fl akes, 44% protein soybean oil meal, dehulled
soybean fl akes, 50% protein solvent extracted soybean oil
meal, soybean proteins, soy fl our, soy grits, soybean oil meal,
defatted soy fl our, low-fat soy fl our, high-fat soy fl our, fullfat
soy fl our, lecithinated soy fl our, protein, isolated protein,
toasting. Oriental soy foods: Soy sauce (shoyu), soy milk,
miso, frozen tofu, aburaage, kinako, namaage, ganmodoki,
tempeh, natto, yuba, moyashi (soybean sprouts). Address:
Archer-Daniels-Midland Co., Minneapolis, Minnesota.
407. Shurpalekar, S.R.; Chandrasekhara, M.R.;