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

hemicellulase from Bacillus subtilis No. 17]. Nippon Shokhin
Kogyo Gakkaishi (J. of Food Science and Technology)
19(12):585-90. [Jap]*
Address: National Food Research Inst., Tokyo.
591. Leung, W-T.W.; Butrum, R.R.; Chang, F.H. 1972. Food
composition table for use in East Asia. Atlanta, Georgia:
Center for Disease Control, U.S. Dept. of Health, Education,
and Welfare. xiii + 334 p. Dec. No index. 30 cm.
• Summary: Part I. Proximate composition, mineral and
vitamin contents of East Asian foods, by Woot-Tsuen
Wu Leung, Ph.D. (Nutrition Program, Center for Disease
Control, Dep. of Health, Education and Welfare), and
Ritva Rauanheimo Butrum, M.S., and Flora Huang Chang,
B.S. (Federation of American Societies for Experimental
Biology).
Part II. Amino acid, fatty acid, certain B-vitamin and
trace mineral content of some Asian foods, by M. Narayana
Rao, Ph.D., and W. Polacchi (Food Policy and Nutrition
Division, Food and Agriculture Organization of the United
Nations).
In Part I, Food Group 3 titled “Grain legumes and
legume products” (p. 16-22) gives the composition of the
following (100 grams edible portion and as purchased):
Adzuki beans (Phaseolus angularis; incl. “Azuki-an,” and
boiled sweetened). Asparagus bean: See Cowpea, yardlong.
Asparagus pea: See Goabean. Bambara groundnut or jugo
bean (Voandzeia subterranea). Bengal gram: See Chickpea.
Blackeyed pea: See Cowpea, catjang. Blackgram: See Mung
bean. Broad bean or horse bean (Vicia faba; incl. “Fukimame”
and “Otafuku mame”). Burma bean: See Lima bean.
Butter bean: See Lima bean. Catjang pea: See Pigeonpea.
Chickpea or Bengal gram (Cicer arietinum). Cowpea, all
varieties (Vigna species). Cowpea, yardlong: See Cowpea, all
varieties. Dhal: See Lentil. Dolichos, Australia pea (Dolichos
lignosus). French bean: See Kidney bean. Goabean [goa
bean], asparagus pea, or winged bean (Psophocarpus
tetragonolobus). Golden gram: See Mung bean. Green gram:
See Mung bean. Haricot bean: See Kidney bean. Hindu
cowpea: See Cowpeas, all varieties. Horse grain or horse
gram or Madras gram (Dolichos unifl orus; D. bifl orus).
Horsebean: See Broadbean. Note 1. This is the earliest
English-language document seen (Jan. 2005) that uses the
word “horsebean” or the word “broadbean” to refer to Vicia
faba.
Horsegram: See Horse grain. Hyacinth bean or Indian
butterbean (Lablab niger; Dolichos lablab). Indian bean:
See Mung bean. Indian butterbean: See Hyacinth bean.
Jackbean, common (Canavalia ensiformis). Jugo bean: See
Bambara groundnut. Kidney bean, French bean, navy bean,
pinto bean, snap bean, or string bean (Phaseolus vulgaris;
incl. “Usura-mame”). Lentil or dhal (Lens culinaris; Lens
esculenta; Ervum lens). Lima bean, butter bean, or Burma
bean (Phaseolus lunatus; Phaseolus limensis).
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HISTORY OF NATTO AND ITS RELATIVES 203
Note 2. This is the earliest English-language document
seen (May 2003) that uses the scientifi c name Lens culinaris
to refer to lentils.
Note 3. This is the earliest English-language document
seen (Jan. 2009) that uses the name “Burma bean” to refer to
the lima bean.
Madras gram: See Horse grain. Mung bean, Indian bean,
red bean, green gram, golden gram, or blackgram / black
gram (Phaseolus aureus; Vigna radiata; incl. vermicelli,
dried starch, starch jelly, instant powdered green or red
products with sugar and fl our added). Mung bean, black
gram or urd (Phaseolus mungo; Vigna mungo). Navy bean:
See Kidney bean. Peanut or groundnut (Arachis hypogaea;
incl. raw, roasted, with or without shell, salted, parched,
seasoned, fried, peanut fl our, peanut butter, peanut milk,
peanut cake–defatted, peanut cake–defatted and fermented
[onchom]). Peas, garden or fi eld (Pisum species; incl.
parched–salted, “Uguisu-mame”). Pigeonpea, or catjang pea
(Cajanus cajan; Cajanus indicus). Pinto bean: See Kidney.
Red bean: See Mung bean. Rice bean (Phaseolus calcaratus;
Vigna calcarata). Soybean and soy products (Glycine max;
G. hispida; G. soja; p. 19-21), incl: Whole mature seeds–
dried (yellow, black), whole immature seeds dried, whole
seeds–salted (black, green, green soaked, fried, fermented
{natto}, pickled, roasted), fl our of roasted soybeans, defatted
soybeans–whole seeds. Soybean products: Curd–unpressed,
curd–tofu–raw (plain, kinugoshi, fukuroiri), curd–tofu–fried
(moist type, dried type–regular size, dried type–small size,
canned, abura age), curd–roasted [grilled], curd–tofu–
fermented (home-prepared, jarred), curd–tofu (dried–spongy
square, preserved, dried–rope-like, commercial {fermented
with chili pepper}–jarred), curd cheese, curd sheet (milk clot
sheet {yuba}) (moist type, dried type, pickled in soysauce),
curd–pressed–raw (plain, fermented, spiced, strips–semidry),
miso (Japan) (plain, sweet {5.3% salt added}, salty–
light {10.4% salt added}, salty–dark {11.7% salt added},
mame-miso {9.7% salt added}, powdered {18.5% salt
added}), paste [jiang] (plain, fermented, red pepper added,
sweet, malt), soybean milk (unenriched–unsweetened,
“Kaset” {Thailand; canned–concentrated, fl uid}, Saridele {a
mixture of soybeans, sesame seeds or peanuts, with vitamins
and calcium added–Indonesia}), soybean sauce (dark–thick,
light–thin, unspecifi ed), tempeh (fermented soybean product,
Indonesia), “Budo-mame” (cooked–Japan), Soybean residue
[okara] (liquid, powder). Urd: See Mungo bean. Velvetbean
(Mucuna utilis; Stizolobium utilis; incl. dried or mold-treated
{tempeh}). Winged bean: See Goabean, Indes.
Food Group 4 titled “Nuts and seeds (p. 23-29) includes:
Almonds, hemp seeds–whole, perilla–common (Perilla
frutescens), saffl ower seeds, sesame seeds, sunfl ower seeds
(Helianthus annuus), watermelon seeds.
Food Group 5, titled “Vegetables and vegetable
products” (p. 30-75) includes: Amaranth, mungbean sprouts,
seaweeds (many types), soybeans–immature seeds [green