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

among medical specialists whether natto can prevent food
poisoning or intestinal ailments, or whether it is of value as a
convalescent dietary food.
Table 8.9 shows: Comparative composition of cooked
soybean powder and UNICEF’s fermented soybean powder.
Footnotes are given concerning: soluble nitrogen, total
sugars, and total acids. Address: National Food Research
Inst., Tokyo.
583. Nakano, Masahiro. 1972. Synopsis on the Japanese
traditional fermented foodstuffs. In: W.R. Stanton, ed. 1972.
Waste Recovery by Microorganisms: Selected Papers for the
UNESCO/ICRO Work Study. Kuala Lumpur: Ministry of
Education, Malaysia. See p. 27-48. Distributed in the USA
by UNIPUB, New York.
• Summary: Contents: Introduction. Miso. Shoyu. Tane-koji.
Koji. Natto. Sake. Concluding remarks. Appendix. Address:
Tokyo, Japan.
584. Kameda, Yukio; Matsui, K.; Kato, H.; Yamada, T.;
Sagai, H. 1972. Antitumor activity of Bacillus natto. III.
Isolation and characterization of a cytolytic substance on
Ehrlich ascites carcinoma cells in the culture medium of
Bacillus natto KMD 1126. Chemical and Pharmaceutical
Bulletin 20(7):1551-57. July. [8 ref]
• Summary: At least two kinds of cytolytic substances that
acted on Ehrlich carcinoma cells in the culture medium of
Bacillus natto KMD 1126. One of these cytolytic substances
was found “to be identical with surfactin which was a potent
clotting inhibitor in the thrombin fi brinogen system obtained
from the culture medium of Bacillus subtilis by Kakinuma et
al.
Note: Natto, which is defi ned as “fermented beans,”
might be better defi ned as “fermented soybeans.” Address:
Faculty of Pharmaceutical Sciences, Kanazawa Univ., 13-1
Takara-machi, Kanazawa, Japan.
585. Ebine, Hideo. 1972. Fermented soybean foods in Japan.
Tropical Agriculture Research Series No. 6. p. 217-23. Sept.
Symposium on Food Legumes.
• Summary: Production of fermented soybean foods in
Japan in metric tons (tonnes) (1968): Miso: 553,000 tonnes;
includes the use of 169,000 tonnes of whole soybeans, 6,600
tonnes of defatted soybeans, 84,400 tonnes of rice, 18,200
tonnes of barley, and 71,200 tonnes of salt. In addition,
roughly 200,000 tonnes of miso are made at home in Japan.
Shoyu: 1,027,000 kiloliters; includes the use of 14,900
tonnes of whole soybeans and 147,320 tonnes of defatted
soybeans, 126,600 tonnes of wheat, 7,700 tonnes of wheat
bran, and 172,200 tonnes of salt.
Natto: 90,000 tonnes; includes the use of 47,000 tonnes
of whole soybeans.
Note that miso uses more soybeans than shoyu. Annual
per capita consumptions of these foods was: Miso 6.7
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HISTORY OF NATTO AND ITS RELATIVES 202
kg, shoyu 10.2 liters, and natto 760 gm. Address: Head,
Fermentation Div., National Food Research Inst., Shiohama
1-4-12, Koto-ku, Tokyo.
586. Menezes, Tobias J.B. de. 1972. Alimentos e molhos
obtidos por fermentacao da soja e de cereais [Foods and
sauces obtained by fermentation of soybeans and cereal
grains]. Boletim do Instituto de Tecnologia de Alimentos
(Campinas, Sao Paulo, Brazil) No. 31. p. 49-63. Sept. [24
ref. Por]
• Summary: Contents: Introduction. Shoyu (molho de
soja). Miso. Natto. Tempeh. Sufu. For each food, there is an
introduction and a description of the process for making that
food, sometimes with a fl owchart.
Note: This is the earliest Portuguese-language document
seen (Oct. 2011) that mentions fermented tofu, which it calls
“sufu.” Address: Brazil.
587. Saio, Kyoko; Watanabe, Tokuji. 1972. Advanced
food technology of soybean and other legumes in Japan.
Tropical Agriculture Research Series No. 6. p. 209-16. Sept.
Symposium on Food Legumes.
• Summary: The following amounts of whole soybeans (in
1,000 metric tons) are used in Japan to make these products:
Tofu and fried tofu 295, miso 169, natto 47, Kori-tofu (dried
or frozen tofu) 34, shoyu 15, kinako 12, others 70. Total 642.
The following amounts of defatted soybeans (in 1,000
metric tons) are used in Japan to make these products: Shoyu
154, tofu and fried tofu 77, miso 8, others 45. Total 284.
Grand total: 926. Address: 1. Senior Research Offi cer; 2.
Director. Both: National Food Research Inst., Shiohama 1-4-
12, Koto-ku, Tokyo.
588. Los Angeles Times.1972. Are menus a puzzle? Master a
few of those foreign food phrases. Oct. 6. p. F16.
• Summary: Foods listed under “Japan” include: “... Miso:
Bean paste. Natto: Steamed and fermented bean... Shoyu:
Soy sauce... Tofu: Bean curd.”
589. Ishikawa, Hisao; Okubo, Katsumi; Oki, Tae. 1972.
Nattô nenshitsu-butsu yôeki no eishisei (hiki ito sei?) ni
tsuite [Characteristic spinability of a natto mucin solution].
Nippon Kagaku Kaishi (J. of the Chemical Society of Japan)
No. 11. p. 2171-77. Nov. (Chem. Abst. 78:73434.) [22 ref.
Jap]
• Summary: A purifi ed mucin solution, which was isolated
from natto (fermented soybeans), was composed of fructan
and poly-DL-glutamic acid in the ratio of 22.1% and 77.6%.
Address: Faculty of Agriculture, Ehime Univ., Matsuyamashi,
Japan.
590. Kiuchi, Kan; Ohta, Teruo; Fujiie, Hiroko; Ebine,
Hideo. 1972. [Studies on enzymatic hydrolysis of
soybean polysaccharides. I. Purifi cation and properties of