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

of “Co gamma-rays” on natto preparation and Bacillus
natto. Osaka Furitsu Daigaku Kiyo (Nogaku Seibutsugaku)
(Bulletin of University of Osaka Prefecture, Series B,
Agriculture and Biology) 21:61-76. (Chem. Abst. 72:41954.
1970). *
• Summary: Most articles are in English.
547. Tanegashima, C.; Odera, N. 1969. [Nicotinic acid
during natto processing. IV.]. Mukogawa Joshi Daigaku
Kiyo. Seikatsu Kagaku-hen (Scientifi c Reports of Mukogawa
Women’s Univ.–Domestic Science Series) 17:75-78. [Jap]*
548. Yoshikawa, Yôzô; Fujita, Mitsuo. 1969. Nattô no
nenshitsu-butsu ni kansuru kenkyû [A study of the viscous
substances in natto]. Mimasaka Joshi Daigaku Kiyo No. 2. p.
73-78. [Jap]*
549. Cowan, J.C. 1969. Soybeans. In: Encyclopedia of
Chemical Technology. Vol. 18. 2nd ed. New York: John
Wiley & Sons (Interscience Publishers). See p. 599-614. 27
cm. [44 ref]
• Summary: Contents: Introduction: Composition, standards
and trading rules. Handling and storage. Processing:
Preparation, screw-press and extruder-cooker operations,
solvent extraction. Soybean products: Oil, meal and meal
products, soy fl our and related products, soy sauce and other
food specialties (soybean milk, tofu, miso, natto, tempeh,
sprouted soybeans, green vegetable soybeans). Production
and export. Bibliography.
“An estimated 50 million lb of soy fl our was marketed
in 1967. About one-half of this went into pet foods and the
rest into foods for humans.” Address: USDA.
550. Kusano, Aiko. 1969. Nattô seizô katei ni okeru daizu
tanpaku no henka. I. Sô-chisso, suiyô-sei chisso, TCA kayôsei
chisso, amino-tai chisso, pepuchido-tai chisso ni tsuite
[Changes in soybean protein during natto production. I.
On the total nitrogen, water soluble nitrogen, TCA soluble
nitrogen, amino nitrogen, and peptide nitrogen]. Eiyo to
Shokuryo (J. of Japanese Society of Food and Nutrition)
22(9):615-20. [9 ref. Jap]
• Summary: Three kinds of natto were prepared using 3
different strains of Bacillus natto. Likewise a liquid natto
was made from steamed soybeans, fermented under aeration
and crushing. In regular natto water soluble nitrogen
decreased to 85% of that in raw soybeans. TCA soluble
nitrogen, amino nitrogen, and peptide nitrogen increased
signifi cantly in natto and their proportions differed in the
natto made from two strains of Bacillus natto. Note: TCA is
probably trichloracetic acid. Address: Gifu Daigaku, Kyôikubu
(Dep. of Education, Gifu Univ.).
551. Saito, Akio. 1969. [Chronology of soybeans in Japan,
1950 to 1969] (Document part). In: Akio Saito. 1985. Daizu
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 187
Geppo (Soybean Monthly News). Feb. p. 15-16. [Jap]
• Summary: 1950–The production of soybeans increases
greatly to 446,900 tonnes (2.1 times more than in recent
years).
1950–In March, the food ration system organization is
closed. In July the ration systems for miso and shoyu are
removed.
1951 March–The restrictions for soybeans and rapeseed
are removed. From this time on, the number of natto makers
increases rapidly.
1952–Soybean production in Japan reaches 521,500
tonnes, the largest since World War II.
1953 Jan.–Restrictions are imposed on imports of
foreign soybeans paid for in foreign currencies.
1955. Rice production in Japan this year is 12,390,000
tonnes (up 35.9% over last year). This is the fi rst time it has
topped 12,000,000 tonnes. Irrigated rice cultivation (suiden)
is 20% more than last year. The days of rice shortages are
over and the black-market price of rice falls. The per-capita
direct consumption of soybeans for the year is 4.5 kg (This
information comes from Norin Suisan-sho, Shokuryo Jukyuho).
1955 April–Soybeans from Brazil are graded using the
AA system (Yunyu jido shonin sei).
1956–A new natto container is invented, made of shaved
wood (kyogi) lined with a polyethylene sheet.
1956 June 13–New regulations for agricultural products
and price stabilization. Domestic soybeans are added to
them.
1956 Oct.–The tax on imported soybeans rises to 10%
and the no-tax system for soybeans is removed.
1959–The fi rst instant miso soup is introduced by
Yamajirushi Miso in Nagano. It contains dried green onions,
wakame, dried tofu [probably dried-frozen tofu], etc.
1959–At about this time research begins on meat
analogs made from soy protein.
1960–Per capita consumption of shoyu drops to 13.7 kg.
It has now fallen below 14 kg/person.
1960–Soybean imports rise to 1,128,000 topping the
1,000,000 level of the fi rst time.
1961 July 1–The tax on imported soybeans is removed.
1962–A new natto container made of Styrofoam is
invented (PHP yoki, happo suchiroru).
1963–In the USA General Mills starts to sell meat
analogs made from soy protein.
1965–Per capita miso consumption drops to 7.8 kg,
falling below 8 kg/person.
1965–Production of defatted soybean meal reaches
1,074,000 tonnes, passing the 1 million tonne mark for the
fi rst time. Production has risen 56% in during the past 5
years.
1966–At about this time meat analogs based on soy
protein start to be sold commercially in Japan–to institutions.
1966–Soybean imports rise to 2,168,467 tonnes, passing