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

kakôhin no amino-san ni kansuru kenkyû. V. Nattô seizô
kôtei-chû no aminosan [Studies on amino acid contents
of processed soybean. V. Variation of total and free amino
acid contents in “natto” processing]. Eiyo to Shokuryo (J. of
Japanese Society of Food and Nutrition) 17(4):248-50. [12
ref. Jap; eng]
Address: Nôrinsho, Shokuhin Sogo Kenkyujo, Tokyo, Japan;
Tokyo Daigaku Nogaku-bu.
481. Watanabe, Minoru. 1964. Nihon shokuseikatsu-shi
[History of Japanese food culture]. Tokyo: Kichikawa
Kobunkan. 330 p. Illust. Index. 21 cm. [Jap]
• Summary: Amazake (p. 43), tofu (p. 3, 129), natto (p. 147),
miso (p. 3, 88, 102, 130, 149, 203-05, 241, 288, 301, 314),
shoyu (3, 149, 202, 241, 301).
Amazake: There were two types of fermented foods
in Japan prior to the 8th century A.D.: The sake line and
the hishio (chiang) line. The sake line used mainly rice as
an ingredient but barley (mugi), broomcorn millet (kibi),
glutinous mountain yam (yama imo), and fruits were also
used. The hishio line led to miso and soy sauce. Both the
early Japanese classics Kojiki (A.D. 712) and the Nihon
Shoki (A.D. 720) mention sake. From burial mound tombs
created during the period A.D. 300 to 600 have been
excavated groups of stone burial objects which are thought
to be sake making implements. The earliest sake was made
from glutinous rice (mochi-gome); it was quite sweet,
thick, and glutinous/sticky, and was called “one night sake”
(hitoyo-zake). It was thick like today’s amazake base before
it has been diluted, and was probably served on tree leaves
and eaten, rather than being drunk as a beverage. After the
arrival of foreigners in Japan bringing brewing methods,
regular rice started to be used to make drinks with a high
alcohol content. Salty and/or pungent condiments (karami)
were also added. Japanese cedar or cryptomeria (sugi) or
bamboo leaves may have been used as preservatives. All
of these beverages were thick grogs, not clarifi ed sake.
Moreover, unlike in later eras, they were not used to add
color/pleasure to people’s daily life. Rather they were used
mainly at religious festivals and ceremonies.
482. Daizu ni Kansuru Shiryo (Statistics on Soybeans and
Soyfoods in Japan).1964--. Serial/periodical. Tokyo: Norinsho,
Engei Kyoku, Tokusan-ka (Japan Dep. of Agriculture,
Forestry, and Fisheries). Annual. 26 cm. [30 ref. Jap]
• Summary: This annual publication of the Ministry of
Agriculture, all in Japanese, is the single best unifi ed source
of statistical information on soybeans and soyfoods in Japan.
By the 1970s the name of the publishing organization had
changed to Norin Suisan-sho, Nosan Engei Kyoku, Hatasaku
Shinkoka. The average length of a volume was 146 pages in
the 1960s, increasing to 170 pages in the 1980s.
Table of Contents for the 1984 Edition reads: I. Finding
where soybeans fi t (in Japanese agriculture) (p. 1). 1.
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HISTORY OF NATTO AND ITS RELATIVES 168
Changes in the size of area of the cultivated fi elds (p. 1). 2.
Changes in usage of land (p. 2). 3. Changes in the rate of
usage of cultivated fi elds (p. 6). 4. Converting rice fi elds to
other crops (p. 7).
II. Production trends (p. 14). 1. Results of production (p.
14). 2. Present status of management (p. 28).
III. Grant money system (p. 56). 1. Outline of grant
money system for soybeans and rapeseeds (p. 56). 2.
Changes in the standard price of soybeans and the amount
of soybeans subject to the grant money (p. 58). 3. Results of
the regulated sales of soybeans (p. 59). 4. Monthly changes
in the price of soybeans (p. 60). 5. Standards of inspection
of soybeans (p. 62). 6. The present status of inspecting and
ranking soybeans (p. 66).
IV. Outlines of the budget of the countermeasure of
promoting the production of soybeans (p. 70). 1. Changes in
the budget (p. 70). 2. Outline of budget of soy-related items
in 1984 (p. 72). 3. The present status of enforcement of the
enterprises (p. 82).
V. Varieties of soybeans (p. 86). 1. Table of the soybean
varieties which were registered as Norin Bango (agriculture
& forestry number) (p. 86). 2. Table listing the main existing
varieties (p. 96). 3. Table of the varieties which each
prefecture recommends (p. 102). 4. The status of planting
different varieties of soybeans (p. 104).
VI. The present status of management techniques of
cultivation (p. 109). 1. The season of soybeans in the main
producing prefectures (p. 109). 2. Outline of the national
association of promoting the improvement of management of
beans in 1983 (p. 112).
VII. Trend of demand for soybeans (p. 132). 1. Changes
in the demand for and the rate of self supply of soybeans (p.
132). 2. The status of demand for soybeans by year (p. 133).
3. Changes in the amount of soybeans imported for food
use and the amount of soybeans used in various items (p.
133). 4. The results of production, shipping, and the usage
of raw materials of miso and shoyu (p. 136). 5. The status
of consumption of processed soybean products (p. 140). 6.
Nutrients of soybeans and soybean products (= soyfoods) (p.
144). 7. Long term view (p. 150). 8. Changes in the rate of
making soybeans as merchandise (p. 150). 9. The status of
the production of soybeans in main producing countries (p.
151). 10. Changes in the amount of soybean production in
the USA (p. 152). 11. The amount and the price of exported
soybeans of main exporting countries, by countries (p.
153). 12. The amount and the price of imported soybeans
of the main importing countries, by countries (p. 154). 13.
The Japanese import situation for soybeans, by years and
countries (p. 156). 14. The imported amounts, exported
amounts, and the domestic prices by years (p. 162). 15.
Changes in the soybean tax (p. 164).
483. Matsubara, Hiroshi; Kasper, Charles B.; Brown,
Douglas M.; Smith, Emil L. 1965. Subtilisin BPN’. I.