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

vegetable soybeans], soybean sprouts (raw, cooked).
Note 4. This is the earliest English-language document
seen (March 2004) that mentions silken tofu, which it
calls (in a table): “Curd, tofu, raw: ‘Kinugoshi,’ Japanese
preparation.”
Note 5. This is the earliest English-language document
seen (Dec. 2005) that contains the term “fl our of roasted
soybeans.”
Note 6. This is the earliest English-language document
seen (Oct. 2006) that uses the term “Blackeyed pea” to refer
to the cow pea. Address: Dep. Health Education and Welfare.
592. Hayashi, Yoshio; Kawabata, Noboru; Taguchi, Kuniko.
1972. Nattô no nenshitsu-butsu ni kansuru kenkyû [A
study of the viscous substances in natto. B.]. Kyoto Furitsu
Daigaku Gakujutsu Hokoku B (Scientifi c Reports of the
Kyoto Prefectural University, B) No. 22. p. 13-. [Jap]*
593. Sundhagul, Malee; Smanmathuroj, P.; Bhadocharoen,
W. 1972. Thua-nao, a fermented soybean food of northern
Thailand. I. Traditional processing method. Thai J. of
Agricultural Science 5(1):43-56. *
• Summary: This food, fermented with Bacillus subtilis, is a
close relative of Japanese natto. Address: Thailand.
594. Aihara, Herman. 1972. Miso & tamari. Macroguide
(San Francisco: George Ohsawa Macrobiotic Foundation).
No. 12. iii + 34 p. [3 ref]
• Summary: Contents: Preface. Part I: Miso. Introduction,
the origin of miso, kinds of miso, ingredients (soybeans,
barley, rice, salt, water) how to make miso [at home] (barley
miso, rice miso, soybean miso, analytical comparison of
the three kinds of miso, other types of miso, miso pickles)
value of miso (protein, fat, minerals, poison prevention,
heart disease, miso for beauty, stamina, miso for radiation
and other diseases, miso soup), miso in the treatment of
tuberculosis and atomic radiation exposure.
Part II: Tamari or traditional soy sauce. Introduction,
history, chemical change of tamari, how to make tamari soy
sauce at home, how to use soy sauce.
Part III: The other soybean foods. Tofu (preparation of
soybean milk at home, coagulation of soybean protein, the
formation of tofu in a mold [for homemade tofu], tofu for
external treatment–tofu plaster, age–deep fried tofu [how to
make at home]), natto (introduction, how to make natto at
home).
Part IV: Appendix. Available publications, G.O.M.F.
message.
Illustrations by Carl Campbell show: (1) Two traditional
kegs of miso and a glass jar of tamari (title page). (2) Making
mugi (barley) miso in Japan (9 steps; p. 10).
Note 1. This is the earliest English-language document
seen (March 2009) that describes how to make miso at home.
Recipes for three types of miso are given: Barley miso, rice
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 204
miso, and soybean miso. The method is translated from
Miso University, by K. Misumi (in Japanese). Fortunately,
the exact amount of each of 5 ingredients is given, and nine
excellent illustrations show the main steps in the traditional
process. Unfortunately, the instructions are somewhat vague.
Note 2. This is the earliest English-language document
seen (Jan. 2012) that describes how to make natto at home.
Address: San Francisco, California.
595. Food and Agriculture Organization of the United
Nations (FAO). 1972. A selected bibliography of East-Asian
foods and nutrition arranged according to subject matter and
area. [Washington, DC]: Food and Agriculture Organization
of the United Nations; U.S. Dept. of Health, Education, and
Welfare. vii + 296 p. Dec. 27 cm. [1500* ref]
• Summary: This book has two title pages and can be cited
in two ways. See Leung (1972). Address: Dep. of Health
Education and Welfare.
596. Hesseltine, C.W.; Wang, H.L. 1972. Fermented soybean
food products. In: A.K. Smith and S.J. Circle, eds. 1972.
Soybeans: Chemistry and Technology. Westport, CT: AVI
Publishing Co. xiii + 470 p. See p. 389-419. Chap. 11. [54
ref]
• Summary: Contents: Introduction. Koji. Miso: Preparation
of koji, treatment of soybeans (mixing, fermentation).
Shoyu: Incl. chemical shoyu. Natto. Hamanatto. Tempeh.
Sufu [fermented tofu]. New soybean products made by
fermentation: Cheese-type products, fermented soybean
milk, an ontjom-type product. 10. Future of fermented
soybean foods.
Tables: (1) Demand for whole soybeans in Japan (1964-
1967) to make miso, shoyu, and natto. In 1967, only 4.5%
of the soybeans used to make miso were used in the form
of defatted soybeans, whereas the same year 91.1% of
the soybeans used to make shoyu were defatted. The total
demand in 1967 (in 1,000 metric tons) was miso 177, shoyu
169, and natto 47. (2) Chemical composition of soybean
foods: Miso (salty light, salty light, soybean miso), natto,
soybeans. (3) Annual production of miso in Japan (1956-
1967). Production of 530,078 tons in 1956 decreased to
a low of 453,956 tons in 1962, then rose to 520,510 tons
in 1967. (4) Composition of miso in relation to time of
fermentation and ratio of soybeans:rice:salt for three types
of miso: White miso, light-yellow salty miso, and yellow-red
salty miso. (5) Average composition of shoyu made from
whole soybeans and defatted soybean meal.
Illustrations (fl owsheets, without quantities of
ingredients) show: (1) Process for making red miso. (2)
Process for manufacture of shoyu. (3) Process for making
hamanatto. (4) Tempeh fermentation on a laboratory scale.
(5) Preparation of sufu. (6) Preparation of soybean cheese.
Address: NRRL, Peoria, Illinois.