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

practical concept and approach. That is to help supply the
nutritional needs of the people through better utilization
of inexpensive local high-protein raw materials and not to
develop a new product per se. This may offer an immediate
solution to the problem of providing an inexpensive highprotein
food to the people who need it most. Address: Bio-
Technology Group, Technological Research Inst., ASRCT,
Bangkok, Thailand.
622. Tanaka, Yonemi; Tomiyasu, Yukio. 1973. Nattô no
hakushoku kenshoku-butsu no kagaku-teki sosei [Chemical
components of the white deposits of natto (fermented
soybeans)]. Eiyo to Shokuryo (J. of Japanese Society of Food
and Nutrition) 26(8):473-78. [5 ref. Jap]
Address: Fukuoka Women’s Junior College, Dazaifu-machi,
Fukuoka.
623. Hartz (Jacob) Seed Company, Inc. 1973? Hartz seed.
Stuttgart, Arkansas. 8 p. Undated. 28 cm.
• Summary: Contents: Introduction. Arkansas’ Grand Prairie:
a major seed producing area for soybeans, rice and oats.
Facilities. Research. Real estate and farm management.
Export.
Jacob Hartz Sr. (1888-1963), pioneer in the development
of soybean production in the South, founded Jacob Hartz
Seed Company in 1926 [sic, 1942] and later that year built
the fi rst small seed cleaner in the State.
“More farmland in Arkansas is planted in soybeans
than any other crop... Jacob Hartz Seed Company contracts
upwards of one and one-half million bushels of Arkansas
Certifi ed “Blue Tag” Soybeans each year. This seed is
produced by 150 Certifi ed Seed Growers. The company’s
export operations have been directed into many areas of the
Pacifi c, especially for natto, tofu, and miso in Japan.
Photos show: A portrait of Jacob Hartz, Sr. (p. 1)
An early binder, pulled by a tractor, cutting oats. Modern
combines harvesting soybeans. An aerial view of the plants
elevators and offi ces in Stuttgart. Company President Jake
Hartz, Jr. with Dr. Curtis Williams in one of the company’s
three greenhouses. Address: P.O. Box 946, Stuttgart,
Arkansas 72160. Phone: 501-673-8565.
624. Ohkuro, Isamu; Suzuki, Kakuyoshi; Ito, S.;
Komatsuzaki, T. 1974. Shokuin-yô saikin (nattô-kin,
nyûsankan-kin) fuku kônai chûsha no hatsuka nezumi ni
oyobosu eikyô [Infl uences of intraperitoneal injection of
esculent bacteria (Bacillus natto and Lactobacillus) on the
mouse]. Igaku to Seibutsugaku (Medicine and Biology)
88(2):115-20. Feb. 10. [10 ref. Jap]
Address: Dep. of Microbiology, Tokyo Medical College,
Tokyo; The Kohno Clinical Medical Research Inst., Tokyo.
All: Japan.
625. Kushi, Michio. 1974. Natural agriculture and food
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HISTORY OF NATTO AND ITS RELATIVES 215
processing. Michio Kushi Seminar Report (Brookline,
Massachusetts) No. 2. Feb. 12. p. 1-4. Edited by Ane &
Mark Riegel.
• Summary: On Feb. 12 Mr. Kushi, a macrobiotic teacher,
lectured on: Soybeans. Making tofu: Lemon juice and
vinegar vs. nigari. Making natto.
For making tofu, Kushi recommends using nigari rather
than lemon juice or vinegar, since the yang nigari balances
the yin soybean.
The soybean, “according to our Unifying Principle of
macrobiotics, belongs to the yin category. And if you are
taking plenty of soybeans, then you become a fool... if you
cook kombu together with soybeans, the taste is very good,
and nutritionally it is a better balance.”
Soybean milk is easy to make. It can often be a
substitute for cow’s or goat’s milk. Soybean milk is yin. If
you give this to a baby for a long period, the baby becomes
very yin. It is better to give soybean milk for a short period.
Address: Brookline, Massachusetts.
626. Better Nutrition.1974. Food for thought. Feb. [1 ref]
• Summary: “The Overseas Development Council is
calling for a Sino-American Soybean Research Institute for
developing soybeans which will produce more beans per
acre...
“Unfortunately, our country uses most of its domestic
supply of soybeans as food for poultry and cattle. In the Far
East soybeans are used directly as food for people, which is,
of course, much more sensible. Soybean protein is as nearly
complete a protein as exists in vegetarian food. Combined
with cereals or nuts at the same meal, soybean food offers
complete protein very inexpensively at the rate of 11 grams
for every serving of the cooked dried beans.
“Other soybean products available in our country are
loaded with high quality protein: soy fl our, with up to 47 per
cent protein, soybean curd (a kind of cheese) with almost
8 per cent protein, miso and natto with 11 and 17 per cent
protein respectively.
“Soybean milk products are equally nourishing where
protein is concerned.”
627. Goto, Kenzo. 1974. Nattô no nenshitsu-sei fumi
seibun ni tsuite. I. Nattô zenshi-shitsu kôsei shibô-san
sosei to shishitsu seibun no bunkaku [The lipid-origin in
fl avor constituents of natto. I. Fatty acid composition and
fractionation of total lipids]. Research Bulletin of the Obihiro
Zootechnical University 8(3):501-07. March. [12 ref. Jap;
eng]
• Summary: No signifi cant difference was found in the fatty
acid compositions of the total lipids in natto (a fermented
whole soybean products) and soybeans. The predominant
fatty acids, in descending order of predominance, are linoleic
acid, followed by oileic, linolenic, and stearic acid.
The total lipid profi le has at least 8 components, the