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

contains the word “plasmids” (or plasmid) in connection
with the bacterium Bacillus subtilis which causes the natto
fermentation. Address: Dep. of Biological Sciences, Univ. of
Maryland Baltimore County, Catonsville, Maryland 21228.
649. Tovar Galvez, Luis Raul. 1975. Productos derivados
del frijol soya tecnologias tradicionales en el Lejano Oriente
[Traditional technology soy products in the Far East]. In:
American Soybean Assoc., ed. 1975. Memorias: Primera
Conferencia Latinoamericana Sobre la Proteina de Soya.
Mexico City. 232 p. See p. 185-93. [14 ref. Spa]
• Summary: Descriptions of and fl ow sheets for the
production of the following basic soyfoods are given: Miso,
shoyu (salsa de soya), natto, tempeh, sufu (fermented tofu),
and soy yogurt. A table shows the nutritional composition
of each of these foods as well as yuba and kori-tôfu (driedfrozen
tofu).
Note 1. This is the earliest Spanish-language document
seen (Sept. 2011) that mentions tempeh, which it calls
“tempeh.”
Note 2. This is the earliest Spanish-language document
seen (Feb. 2004) that uses the term “kori-tôfu” to refer to
dried-frozen tofu. Address: Faculdad de Quimica, UNAM,
Mexico.
650. Shurtleff, William; Aoyagi, Akiko. 1975. The book of
tofu: Food for mankind. Hayama-shi, Kanagawa-ken, Japan:
Autumn Press. 336 p. Illust. by Akiko Aoyagi. Index. Dec.
28 cm. Rev. ed. 1977 Autumn Press, Brookline, MA. [53 ref]
• Summary: This pioneering work started the
“tofu revolution” in America. Contents: Preface.
Acknowledgements. Part I. Tofu: Food for mankind. 1.
Protein East and West. 2. Tofu as a food: Introduction, rich
in high quality protein (NPU, biological value, protein
score, amino acid content), high protein complementarity
(tofu contains an abundance of lysine, an essential amino
acid that is defi cient in many cereal grains; increase usable
protein by combining tofu with wheat, rice, corn, etc.), easy
to digest, an ideal diet food, low in saturated fats and free of
cholesterol, rich in vitamins and minerals, a health-giving
natural food, backbone of the meatless / vegetarian diet, free
of chemical toxins, low in cost, easily made at home, quick
& easy to use, versatile.
3. Getting started: Introduction, buying and storing tofu,
basic ingredients (whole-wheat fl our, miso {rice-, barley-,
and soybean miso, special Japanese miso, Chinese chiang},
oil, brown rice, salt, shoyu {natural shoyu, shoyu, Chinese
soy sauce, synthetic or chemical soy sauce}, sugar, vinegar,
monosodium glutamate {MSG}), Japanese kitchen tools
(each illustrated), preparatory techniques (salt rubbing,
rinsing and pressing leeks and onions, soaking burdock root,
reconstituting dried sea vegetables {dried hijiki, wakame,
agar}, wheat gluten and kampyo [kanpyo], parboiling,
cutting tofu and vegetables, using sesame seeds, toasting
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HISTORY OF NATTO AND ITS RELATIVES 219
nori, preparing a steamer), basic recipes (soup stocks and
broths {dashi}, basic shoyu dipping sauces {tsuke-jiru},
miso toppings {sweet simmered miso / nerimiso, miso sauté /
abura miso, special miso toppings and dipping sauces, fi nger
lickin’ miso, and regular miso}, miso salad dressings, nut
and seed butter toppings, spreads and dressings, basic sauces,
rice, noodles and other basic preparations).
Our favorite tofu recipes (lists about 80 recipe names for
each of the different types of tofu, plus soymilk, yuba, whole
soybeans, gô, okara, and curds; very favorites that are also
quick and easy to prepare are preceded by an asterisk).
Part II. Cooking with tofu: Recipes from East and
West (500 recipes). 4. Soybeans: History of soybeans and
“soybean foods,” cooking with whole dry soybeans, roasted
soybeans (iri-mame), fresh green soybeans (edamame,
incl. a recipe for “Sweet emerald bean paste {Jinda}),”
kinako (roasted full-fat soy fl our, incl. Japanese health food
treats such as kinako amé, gokabo, kokusen, kankanbo,
and abekawa mochi), soybean sprouts (daizu no moyashi),
natto (“sticky fermented whole soybeans,” with “gossamer
threads”), tempeh (fermented soybean cakes), Hamanatto
and Daitokuji natto (raisin-like natto), modern western
soybean foods (natural soy fl our [full-fat], soy granules,
defatted soy fl our and grits, soy protein concentrates, soy
protein isolates, spun protein fi bers, textured vegetable
protein {TVP}, soy oil products). 5. Gô (a thick white puree
of well-soaked uncooked soybeans). 6. Okara or Unohana. 7.
Curds and whey. 8. Tofu (includes history, and preparatory
techniques: Parboiling, draining, pressing {towel and
fridge method, slanting press method, sliced tofu method},
squeezing, scrambling, reshaping, crumbling, grinding,
homemade tofu, tofu quick and easy {incl. Chilled tofu–
Hiya-yakko}, tofu dressings, spreads, dips and hors d’oeuvre
{incl. Tofu mayonnaise dressing, Tofu tartare sauce, Tofu
cream cheese, Tofu sour cream, Tofu cottage cheese, Tofu
guacamole}, tofu in salads {Western style and Japanese
style salads incl. Shira-ae}, tofu with sandwiches and toast,
tofu in soups {Western style and Japanese style soups, incl.
miso soup}, tofu in sauces, tofu in breakfast egg dishes,
tofu baked, tofu sautéed, stir-fried or topped with sauces
{incl. Mabo-dofu [Ma Po doufu]}, deep-fried tofu, tofu with
grains, tofu broiled {incl. Tofu dengaku}, tofu simmered
in one-pot cookery and seasoned broths, tofu steamed, tofu
desserts {incl. Tofu whipped cream or yogurt, Banana tofu
milkshake, Tofu icing, Tofu ice cream, Tofu cheesecake,
Tofu-peanut butter cookies}).
9. Deep-fried tofu: Thick agé or nama agé or atsu agé,
ganmo or ganmodoki (incl. hiryozu / hirosu), agé or aburagé
(incl. “Smoked tofu,” p. 197). 10. Soymilk. 11. Kinugoshi
(“Kinu means ‘silk’; kosu means ‘to strain’; well named,
kinugoshi tofu has a texture so smooth that it seems to have
been strained through silk.” It is made from concentrated
soymilk). 12. Grilled tofu (incl. sukiyaki). 13. Frozen and
dried-frozen tofu. 14. Yuba (incl. many meat alternatives