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

such as Yuba mock broiled eels, Buddha’s chicken, Buddha’s
ham, sausage). 15. Tofu and yuba in China, Taiwan, and
Korea (incl. Savory tofu {wu-hsiang kan}; see p. 258 for
illustrations of many meat alternatives, incl. Buddha’s fi sh,
chicken, drumsticks, and duck, plus vegetarian liver and
tripe, molded pig’s head, and molded ham). One type of
Korean soybean miso is called kotsu jang [sic, kochu jang].
When tofu is served with miso [Korean-style, Tenjang] as the
dominant seasoning, and with rice, “it becomes the popular
Tenjang Chige Pekpem” (p. 262). 16. Special tofu.
Note 1. This is the earliest (and only) English-language
document seen (March 2009) that uses the word “Tenjang”
to refer to Korean-style soybean jang (miso).
Part III–Japanese farmhouse tofu: Making tofu for more
and more people. 17. The quest. 18. Making community
tofu. 19. The traditional craftsman. 20. Making tofu in the
traditional way.
Appendices: A. Tofu restaurants in Japan; many are
vegetarian: In Tokyo: Sasa-no-yuki / Sasanoyuki, Goemon,
Hisago, Sanko-in, Shinoda-zushi, Dengaku (south of Tokyo
in Kamakura). In Kyoto: Nakamura-ro, Okutan, Takocho,
Izusen, Junsei, Nishiki, Hakuun-an, Rengetsu, Sagano,
Sorin-an. Tea ceremony cuisine (Kaiseki ryori), Zen temple
cookery or Buddhist vegetarian cookery (Shojin ryori), Tea
ceremony cookery from China (Fucha ryori), Wild gathered
cookery (Sansai ryori). A directory of these and others, with
addresses and phone numbers, is given (p. 312).
B. Tofu shops in the West (Directory of 43 shops in
the USA, 3 in Europe, and 3-7 in Latin America {Mexico
City, Rio de Janeiro and Sao Paolo, Brazil}). C. People and
institutions connected with tofu. D. Table of equivalents.
Bibliography. Glossary. Index. About the authors
(autobiographical sketches; a photo shows Shurtleff and
Aoyagi, and gives their address as New-Age Foods Study
Center, 278-28 Higashi Oizumi, Nerima-ku, Tokyo, Japan
177). Sending tofu in the four directions.
Pudding recipes include: Rice pudding with gô and
apple (p. 76, incl. 2 cups soymilk). Tofu chawan-mushi
(p. 147; Steamed egg-vegetable custard with tofu). Tofu
fruit whips (p. 148). Tofu rice pudding (p. 150, incl. 1 cup
soymilk). Tofu custard pudding (p. 152). Soymilk custard
pudding (p. 208). Brown rice pudding (p. 208, with 2 cups
soymilk). Soymilk chawan-mushi (p. 209). Chawan-mushi
with yuba (p. 249).
Dessert recipes include: Tofu whipped cream or yogurt
(p. 148; resembles a pudding or parfait). Tofu ice cream
(p. 149, with chilled tofu, honey, vanilla extract and salt).
Banana-tofu milkshake (p. 149). Tofu cream cheese dessert
balls (p. 149). Tofu icing (for cake, p. 149). Tofu cheesecake
(p. 150). Tofu-pineapple sherbet (p. 151). Also: Soymilk
yogurt (cultured, p. 205). Healthy banana milkshake (p. 206).
On p. 160 is a recipe for “Mock tuna salad with deep fried
tofu.”
Note 2. This is the earliest English-language document
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 220
seen (March 2007) that uses the term “Tofu ice cream” to
refer to soy ice cream or that contains a recipe for “Tofu ice
cream.”
Note 3. This is the earliest English-language document
seen (March 2000) that uses the term “Tofu Cheesecake” and
the fi rst to give a recipe for a tofu cheesecake.
Note 4. This is the earliest English-language document
seen (May 2000) that uses the term “Tofu Sour Cream” (p.
109) or that contains a recipe for “Tofu Sour Cream.”
Note 5. This is the earliest English-language document
seen (Dec. 2003) that uses the term “tofu milkshake” or that
gives a recipe for a shake made with tofu.
Note 6. This is the earliest English-language document
seen (Jan. 2012) that uses the term “sticky fermented” to
refer to natto.
Note 7. This is the 2nd earliest English-language
document seen (Nov. 2011) that uses the term “dried-frozen
tofu.”
Note 8. This is the earliest English-language document
seen (March 2004) that describes preparatory techniques for
tofu (p. 96-98).
Note 9. This is also the earliest English-language
document seen (March 2004) that contains the term “smoked
tofu.”
Note 10. This is also the earliest English-language
document seen (March 2004) that uses the term “kinugoshi
tofu” to refer to silken tofu.
Note 11. As of March 2007, the various Englishlanguage
editions of this book have sold more than 616,000
copies.
Note 12. This is the earliest English-language document
seen (June 2011) that uses the term “tofu lees” to refer to
okara (see p. 22, 77).
Note 13. This is the earliest English-language document
seen (Aug. 2011) that contains the term “Modern Western
soybean foods” (see p. 69), a term that Shurtleff would soon
(by 1983) replace by the more accurate “Modern soy protein
products.” Address: c/o Aoyagi, 278-28 Higashi Oizumi,
Nerima-ku, Tokyo 177, Japan. Phone: (03) 925-4974.
651. Shurtleff, William; Aoyagi, Akiko. 1975. Natto (sticky
fermented whole soybeans) (Document part). In: W. Shurtleff
and A. Aoyagi. 1975. The Book of Tofu. Hayama-shi,
Kanagawa-ken, Japan: Autumn Press. 336 p. See p. 67-68.
• Summary: “Natto are prepared (commercially or at home)
by steaming soaked soybeans until they are soft, inoculating
the warm (104ºF) beans with the bacteria Bacillus natto,
and then allowing them to ferment for 15 to 24 hours in a
humid environment at about 104ºF. The dark-brown beans
have a fairly strong and unusual aroma and fl avor, and a
sticky, slightly slippery surface texture. When lifted from
the bowl with chopsticks (fi g. 13), like some varieties of
melted cheese, they form gossamer-like threads. Although
most whole soybeans are somewhat diffi cult to digest, natto