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

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curds; it foams! (27) A horse drinking whey from a wooden vat. Soymilk curds in a bamboo mat. (28) Ladling curds for Awayuki. (29) Fresh tofu in a plastic tub. (30) A tofu maker placing a weight on pressing lids as tofu is pressed in settling boxes (forming boxes). Transferring tofu-fi lled settling box to sink. Cutting a block of tofu into cakes under water. Eggplant halves in a yin-yang dance. Preparatory techniques used with tofu (slanting press, sliced tofu, squeezing, scrambling, reshaping, crumbling). (32) Utensils for making tofu at home. (33) Three designs for a homemade settling container. (34) Preparing homemade tofu (a-l). (35) Removing tofu from a farmhouse-style settling container (forming box). (36) Chilled tofu. Iceberg chilled tofu. A hot, moist, white towelette (o-shibori) is used to wipe the face and hands before (or occasionally after) a meal. Tofu salads in three Japanese pottery dishes. Japanese soups in three types of containers. (37) Chrysanthemum tofu. (38) Tofu poached egg. Tofu-stuffed green peppers. A wok. (39) Filling a wok with oil. (40) testing oil temperature in a wok. (41) Deep-frying tofu tempura–and (42) Serving it in a shallow bamboo basket. (43) Making Kaki-agé. (44) Dengaku Hoshi (from Tofu Hyaku Chin). (45) Skewered Tofu dengaku. Preparing Tofu dengaku in old Japan (from Hokusai’s sketchbooks). (46) A variety of skewers. (47) Chinese fi repots. (48) A Simmering Tofu wooden serving container heated by coals from within. (49) Miso oden. (50) Tofu wrapped in rice straw. (51) Nanzenji wrapped tofu. (52) Gisei-dofu. (53) Serving freshly deep-fried agé. (54) The deep-frying area of a traditional tofu shop. (55) Deep-frying tools. (56) Wooden bamboo tray with raised sides. Chinese cleaver. (57) Nori-wrapped sushi with agé (making and serving; six drawings). Eating noodles from old Japan (from Hokusai’s sketchbook). (58) Preparing homemade noodles. (59) The Oden man on a winter’s eve. A pottery bowl of Oden. Kombu rolls. (60) Making konnyaku twists. (61) Nishime in a multi-layered lacquerware box. (61) Pressing tofu for thick agé in a tofu shop. (62) Deep-frying tofu for thick agé. (63) A tofu maker with deep-fried thick agé triangles on screen trays. (64) Stuffi ng thick agé. (65) Thick agé stuffed with onions. (66) Pressing tofu for ganmo. (67) Adding seeds and vegetables. (68) Deep-frying ganmo. (69) A farmhouse open-hearth fi replace with nabe kettle. (70) Preparing homemade ganmo. Ganmo balls in a draining tray. Ganmo cheeseburger. (71) Cutting tofu to make agé slices (kiji). (72) Deep frying agé. (73) Opening agé into pouches. Agé treasure pouches. (74) Agé pouches sealed with foodpicks. Inari shrine with Shinto torii. (75) Kampyo-tied pouches. (76) Making rolled agé hors d’oeuvre. (77) Tofu maker ladling gô into a cauldron. (78) Stirring down the gô. Pressing soymilk from okara with a hand-turned screw press. (79) Serving fresh soymilk in a tofu shop. Six Japanese commercial soymilk products. Little girl at The Farm (Summertown, Tennessee) seated on a small chair drinking a cup of soymilk. Chinese breakfast soymilk soup with deep- © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 222 fried crullers (Siento-chiang with yu-chiao tsao pi). (80) Takigawa-dofu. (81) Tofu maker pouring the soymilk for kinugoshi tofu. (82) Adding solidifi er. (83) Trimming kinugoshi from sides of box. (84) Modern lactone kinugoshi (with GDL). (85) Modern kinugoshi factory. (86) Sasa-no- Yuki’s Gisei-dofu container. (87) Kinugoshi with ankake sauce. The entrance way to a traditional Japanese restaurant featuring tofu. Traditional metal skewer for making grilled tofu. (88) Traditional tofu maker grilling tofu over a charcoal brazier (hibachi). Grilling tofu in a traditional open hearth. (89) An early method of elaborate grilling. Pieces of tofu on different types of skewers. Farmhouse sukiyaki with grilled tofu. (90) Tying frozen tofu with rice straw. (91) Drying farmhouse frozen tofu. (92) Pressing frozen tofu at home. (93) Deep-fried frozen tofu with cheese. (94) Making deepfried frozen tofu sandwiches (Hakata-agé). (95) Frozen tofu wrapped in kombu. (96) Steaming table in a yuba shop. Ten different types / shapes of yuba. (97) Lifting yuba away from soymilk. (98) Yuba sashimi. (99) Yuba envelopes. (100) Deep-fried yuba dengaku. (101) Folding yuba into bundles. Trimming half-dried yuba from a skewer. (102-113) Tofu and yuba in Taiwan, China, and Korea (see separate record). Sesame tofu in pottery bowl. (114) Traditional farmhouse tofu, tied into a package with rice straw rope. (115) Shirakawa-go farmhouses with water-powered rice-dehusker in foreground. (116) Making seawater tofu at Suwanose. Mortar and pestle for pounding mochi. Making community tofu: Western metal hand mill, hand-turned stone mill apparatus, faces of upper and lower stones, colander and cloth, two shapes of cooking pots, Japanese farmhouse earthen cooking stove, cooking pot set on cut-off oil drum, ladle, two wooden paddles, pressing rack, pressing okara, lever press, pressing sack, wooden settling [forming] container with cloths. (117) Making nigari with salt in bamboo colander, a traditional “salt boat” for refi ning salt of nigari. (119) Country farmhouse tofu (5 illust.). (121) Morning shopping at a tofu shop. (122) Diagram of a tofushop fl oor plan. (123) Modern pressure with hydraulic press. (124) Modern centrifuge with 3 soymilk barrels. Thirty-one unnumbered illustrations showing every step in making and selling tofu in a traditional Japanese shop (p. 299-306). (125) Lady cutting tofu for Dengaku (from Tofu Hyaku Chin). (126) Ladies busy making dengaku (from Tofu Hyaku Chin). (127) Hearth at Nakamura-ro. (128) The garden at Okutan. Six types of Japanese sea vegetables: Hijiki, aonori, wakame, agar, nori, kombu. (129) Japanese vegetables (27 illustrations). Address: c/o Aoyagi, 278-28 Higashi Oizumi, Nerima-ku, Tokyo 177, Japan. Phone: (03) 925-4974. 653. Shurtleff, William; Aoyagi, Akiko. 1975. The book of tofu: Food for mankind (Recipes and food types with Japanese names). 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: Teriyaki sauce (p. 48). Ankake sauce (p. 49). Sushi rice (Rice in vinegar dressing, p. 51). Gomashio (Sasame salt). Gari (Sweet vinegared gingerroot, p. 51). Budomame (Sweet soybeans, p. 62). Kombu mame, kuro mame, gomoku mame (p. 62). Iri-mame (Roasted soybeans, p, 63). Edamame (Fresh green soybeans, p. 63). Jinda (Sweet emerald bean paste [made with edamame], p. 64). Kinako (Roasted full-fat soy fl our, p. 64). Abekawa mochi (with kinako, p. 65). Kinako amé or genkotsu amé (Kinako candy, p. 66). Daizu no moyashi (Soybean sprouts, p. 67). Natto (Sticky fermented whole soybeans, p. 67). Hamanatto and Daitokujinatto (also spelled Daitokuji-natto) (Raisin-like natto, p. 69). Gô (Fresh soy purée, p. 70+). Gôjiru (Thick miso soup with gô, p. 74). Bakudan agé (Deep-fried gô patties, p. 76). Okara or unohana (p. 77+). Unohana-jiru (Chilled okara soup, p. 79). Unohana no iri-ni (Okara & vegetable sauté, p. 81). Unohana-iri (Unsweetened fried okara, p. 82). Unohana dango (fried okara patties, p. 82). Sushi okara chakin (Okara omelet pouches, p. 84). Oboro (curds, p. 87). Oboro-dofu (Warm soymilk curds, p. 90). Awayuki (homemade curd dumplings, p. 90). Karashi-dofu (Curd dumplings with mustard, p. 90). Gomoku-dofu (Five-color tofu, p. 105). Hiya-yakko (Chilled tofu, p. 105). Menoha-dofu, nameko-dofu (p. 106). Ryanbandoufu (Chinese-style chilled tofu, p. 107). Imokake-dofu (Chilled tofu with glutinous yam and egg, p. 107). Tofu no misozuke (Tofu pickled in miso, p. 110). Kanten-dofu (Jelled tofu, p. 114). Aemono and Shira-ae (“White salad,” p. 114+, 160). Arare no aemono (Hailstones salad, p. 115). Suimono (Clear soup, p. 119). Kikka-dofu (Clear soup with chrysanthemum tofu, p. 120). Kenchin-jiru (p. 120). Tamagotoji (Japanese-style tofu, eggs & onions). Nanjen-dofu or Iritsuke-dofu (Chinese-style egg tofu, p. 123). Kenchin-yaki (p. 126). Iridofu [Iri-dofu] (Crumbly scrambled tofu, p. 128). Mabo-dofu [Ma po doufu] (Chinese-style tofu with red pepper sauce, p. 128). Hao-yu doufu (Chinese style oyster sauce & tofu, p. 129). Fanchie-dofu (Chinese-style tofu & tomatoes, p. 129). Tofu no kara-agé (Crisp agé slices, p. 131). Unagi-dofu (Tofu mock eels, p. 132). Kaminari agé (Thunderbolt tofu, p. 132). Agédashi-dofu [Agedashi-dofu] (Deep-fried tofu in dipping sauce, p. 133). Tendon (Deepfried tofu with rice and broth, p. 133). Tofu furai (Breaded tofu cutlets, p. 134). Tempura (and batter and dipping sauce, p. 134). Zosui or Ojiya (Rice gruel, p. 138). Tofu dengaku (p. 139). Tofu teriyaki (p. 141). Yudofu or Tofu no mizutaki (Simmering tofu, p. 142). Nabeyaki-udon, Nabeyaki-soba, Udon-tsuki (p. 144). Yosenaabe (p. 144). Miso oden (p. 145). Yukinabe (The snow pot, p. 148). Niyakko (p. 145). Tsutodofu or Komo-dofu (Simmered tofu wrapped in rice straw, p. 146). Tofu chawan-mushi (Steamed egg-vegetable custard, p. 147). Nanzen-ji no Tsusmi-dofu (Nanzen-ji wrapped tofu, p. 147). Yuzu-gama (Yuzu treasure pot, p. 147). Naruto-dofu (Tofu spiral in butterbur leaves, p. 147). Gisei-dofu (Tofu cheesecake-like dessert, p. 152). Datémake [Datemaki] © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 223 (Tofu-egg roll, p. 153). Noppei-jiru (Noppei soup, 163). Kinpira (Agé with carrots and burdock root, p. 167). Yakisoba (Fried buckwheat noodles with deep-fried tofu, p. 168). Chahan or yaki-meshi (sizzling rice with deep-fried tofu, p. 168). Soboro (p. 169). Norimaki-zushi (Nori-wrapped sushi with agé, p. 170). Kitsune domburi (Fox domburi, p. 172). Kitsune soba or udon (Fox noodles, p. 172). Yamakake soba (Buckwheat noodles with grated glutinous yam and agé, p. 172). Hiyashi-soba (Noodles & deep-fried tofu in chilled broth, p. 172). Nikomi udon (Ganmo simmered with homemade noodles and miso, p. 173). Kabayaki or Yaki- Shinoda (Agé mock broiled eels, p. 174). Oden (p. 175-78). Nishime (p. 178-79). Horoku-yaki (Thick agé stuffed with onions, p. 183). Hiryozu (Ganmo treasure balls, p. 188). Inari-zushi (Vinegared sushi rice in sweetened agé pouches, p. 194). Fuku-bukuro (Agé treasure pouches with crunchy vegetables, p. 195). Takara-zutsumi (Sacks of gold, p. 195). Shinoda-maki (Matchstick vegetables wrapped in age pouches, p. 195). Kinchaku and takara-bukuro (Drawstring purses and treasure bags, p. 196). Hasami-age (Mashed potatoes deep-fried in agé pouches, p. 196). Shinoda-maki (Agé cabbage rolls, p. 197). Shinoda mushi (Steamed agé with tofu and vegetables). Soymilk chawan-mushi (p. 209). Yose-dofu (Jelled and molded soymilk dishes, p. 209). Takigawa-dofu (Swirling jelled soymilk, p. 210). Shikishidofu (Kinugoshi custard, p. 216). Kinugoshi dishes from Sasa-no-yuki (p. 217-19): Hiya-yakko, yuzumiso-dofu, gisei-dofu, ankake-dofu, kijoyu, chiri-meshi, kuya-dofu or kuya-mushi, iridofu. Yaki-dofu (p. 220). Sukiyaki (p. 224- 25). Koya-dofu or kori-dofu (Dried-frozen tofu, p. 226+). Tamago-toji (Frozen tofu with eggs and onions, p. 231). Gyoza [Chinese jiaozi] (p. 232). Oranda-ni (Deep-fried frozen tofu in lemon sauce, p. 234). Soboro (Grated frozen tofu rice topping, p. 234). Hakata-agé (Deep-fried frozen tofu sandwich, p. 235). Koya-dofu no kombu maki (Frozen tofu wrapped in kombu, p. 236). Sanshoku gohan (Three-color brown rice, p. 236). Fukuyose-ni (Frozen tofu simmered in sweetened broth, p. 236). Abekawa-dofu (Frozen tofu rolled in sweetened kinako, p. 237). Yuba (p. 238-42). Nama-yuba (Fresh yuba). Nama-gawaki or han-gawaki yuba (Halfdried yuba). Kanso- or hoshi-yuba (Dried yuba). Hira- or taira-yuba (Flat yuba sheets). Maki-yuba (Fresh yuba rolls). Komaki (Long yuba rolls). Kiri-komaki (Small yuba rolls). Musubi-yuba (Tied yuba). Omaki-, futomaki- or Uzumakiyuba (Large yuba spirals). Oharagi yuba (Slightly fl attened yuba roll tied with a thin piece of kombu). Amayuba (Sweet yuba). Kirehashi (Fresh yuba trimmings). Kuzu-yuba or mimi (Yuba fl akes). Toyuba (Trough-shaped yuba, p. 242). Kaori yuba (Sweet miso deep-fried in fresh yuba, p. 244). Yawata-maki (Yuba-burdock root roll, p. 245). Toji yuba (deep-fried yuba with ginkgo nuts and lily bulbs, p. 245). Yuba no kabayaki (Yuba mock broiled eels, p. 245). Mazegohan or Gomoku-zushi (Five-color sushi rice with agé, p. 169). Suhuo-t’ui (Homemade Buddha’s ham). Tamago-toji
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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What is natto? Natto is prepared (c
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1975 - In Natto Kenkosho (The Natto
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A&M = Agricultural and Mechanical A
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Pioneers - Individuals: Laszlo Berc
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DAWA-DAWA MADE IN WEST AFRICA FROM
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1. The legendary early discovery of
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However Kawakami and Kimura (1985)
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Yudôfu-Yudaufu: A food made from t
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the parcel.” See also letter abou
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you stir too much, the fi lm will n
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seen (June 2010) that uses the word
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of speech (n. = noun; v. = verb, et
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vegetable cheese, natto.” Bulleti
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soya casein or tofu, I infected 50
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of various Japanese soyfoods, inclu
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“Moromi: The grounds or lees left
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consumption. Domestic soybean produ
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p. 438-39] the microbes attached to
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Jenkins, Becke & Cosack, Kornauth.
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5 hours to render them very soft; t
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his ware and trampled it under foot
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[1843-1910] demonstrated clearly an
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of cases, viz., of marasmus and mal
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piculs; 1 picul = 132.277 pounds we
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USDA, USA. 88. Nature (La) (Paris).
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• Summary: From the Los Angeles T
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no other legume has produced, with
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101. New York Times.1912. Gives out
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table salt and several stimulants,
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and Surgeons, Baltimore, Maryland.
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Conclusion: The soybean originated
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cakes in the principal European cou
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e used successfully in the househol
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“the total digestible nutrients
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31): Coffee is known to be detrimen
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137. Itano, Arao. 1918. Soy beans (
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as an edible oil in the manufacture
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of natto]. Sapporo Norin Gakkaiho (
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(31) Test to maximize yield of prot
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have been among them. The soybean h
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manufacturing yields, digestibility
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two weeks in 1911 at the Arlington
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159. Oshima, Kokichi. 1923. Kôji-k
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manually at Madioen [Madiun, in Eas
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constituents of natto]. Nogaku Kaih
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New Product-Documentation: The Japa
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1922 April-The oil production depar
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Peking (at 86 Morrison Street, the
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alkalinity due to soda and potash,
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ean curd, green vegetable bean, soy
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had the pleasure of visiting the la
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Manchuria-Production. Estimate of t
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which soybeans are grown. Almost eq
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uses of soy oil and cake. The soybe
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Note 3. Cruz and West (1932, p. 78)
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cocoanut balls. For Nut fruitose: M
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soybeans in Portugal (1880 at the b
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in 1939, p. 339. The same character
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no baiyô-Zoku [Cultivation of natt
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256. Roux, Charles. 1941. Le soya [
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Dr. and veterinarian, villa Bel-Air
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2:77-83. [Jap]* 278. Niida, T.; Yas
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eginning titled (in Japanese charac
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a rich source of soybean varieties.
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the subculture media on the surviva
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selling fermented beans, which are
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iotin for growth, whereas the latte
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food for the future]. Ernaehrungs-U
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Science Section, this document may
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Agriculture, Hokkaido Univ., Sappor
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the nutritive value of natto and he
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are broiled, steamed, then put in a
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an processing, margarine and shorte
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in protein nutrition. The 45 resear
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Contents: Purpose of study. Method
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kisa ni tsuite (1) [On the formatio
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excellent for other types of cuisin
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473. Sakurai, K. 1964. The role and
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Physical properties and amino acid
Page 171 and 172: of fi gures. Map. Part I: Backgroun
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Page 175 and 176: Rolling dry yuba. 164. Yuba on disp
Page 177 and 178: kakôhin no amino-san ni kansuru ke
Page 179 and 180: [shimi-dofu, kogori-dofu] (frozen t
Page 181 and 182: for lack of adequate markets for th
Page 183 and 184: type Ehrlich carcinoma cells. Chemi
Page 185 and 186: 536. Hesseltine, C.W.; Wang, H.L. 1
Page 187 and 188: of “Co gamma-rays” on natto pre
Page 189 and 190: 174-75). Grilled chicken with sweet
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Page 193 and 194: ascites carcinoma cells. “But whe
Page 195 and 196: 76, at All Soul’s Day). Miso soup
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Page 201 and 202: If mechanical heat drying is to be
Page 203 and 204: hemicellulase from Bacillus subtili
Page 205 and 206: 597. Hosking, Richard. 1972. A dict
Page 207 and 208: 602. Nakao, Sasuke. 1972. Ryôri no
Page 209 and 210: Recently, Japanese scientists inclu
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Page 213 and 214: author discusses tofu (and how to m
Page 215 and 216: practical concept and approach. Tha
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Page 221: are highly digestible because the b
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Page 227 and 228: and modern soy protein products, th
Page 229 and 230: eturning to the Hamamatsu area in c
Page 231 and 232: each maker, there is one column for
Page 233 and 234: on “Basic ingredients,” is a su
Page 235 and 236: 682. Liener, Irvin E. 1976. Nutriti
Page 237 and 238: Once you’ve tasted natto you can
Page 239 and 240: used extensively in Morocco; in fi
Page 241 and 242: in traditional foods, including rou
Page 243 and 244: pressurized steamer. Steam at 14.7
Page 245 and 246: © Copyright Soyinfo Center 2012 HI
Page 247 and 248: selection of natto types. 5. To mak
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Page 251 and 252: soyfoods in the Western world.” N
Page 253 and 254: Pharmaceutical Society of Japan) 98
Page 255 and 256: Doshisha University) 19:22-30. [Jap
Page 257 and 258: 2. Univ. of Maryland. 771. Kawakami
Page 259 and 260: The Book of Tofu. New York: Ballant
Page 261 and 262: Vegetable Protein Food Assoc., 9th
Page 263 and 264: of Japan (Nippon Sakumotsu Gakkai K
Page 265 and 266: present and future. Based on an art
Page 267 and 268: • Summary: Contains a nice illust
Page 269 and 270: egional name. Shiro miso: white (or
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milk curd), aburage (fried tofu pou
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and Worcestershire sauce in England
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products (soy fl ours, soy isolates
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Bacillus natto, Bacillus subtilis,
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© Copyright Soyinfo Center 2012 HI
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epresenting roughly 2,000 soybean v
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protein in tons/year. In 1971/1977
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1989-Nattosan. MG-0. Developed by A
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Tofu Assoc., Federation of Japan Na
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(miso) is plentiful. Soy sprouts ar
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chocolate), soybeans, soymilk (soym
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Natto Dip: Mix together 2 cups tofu
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911. Parker, Joyce. 1982. Re: Soyfo
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Junsei Yamazaki came to the USA in
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in California; her cooking has been
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(Deep fried) Tofu burgers-Tofuburge
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(both line drawings and simple brus
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shijitsu no kagaku seibun sosei oyo
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Food Science and Technology. See p.
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and Hokkaido (25,908). The source o
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introduced it to the Natto Assoc. i
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History of miso in Europe: Early Eu
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unning a family business cleaning t
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Note: This is the earliest English-
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illustrations. Shows how to make na
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green soybeans, soybean sprouts, so
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oil, shortening oil, cooking and sa
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tau-foo, dou-fu, dau-fu). Soybean f
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Shokuhin) is a member of the Japane
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It is good boiled, grilled, or frie
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• Summary: Discusses: Ryoji Nakaz
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Gakkaishi (J. of the Japanese Socie
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Date of Introduction: 1984. Ingredi
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soy fl our, whole soy fl our, soybe
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death rate from stomach cancer, str
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salt or soy bean paste / miso. Hiya
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1084. Aoki, Sadao. 1985. Nattô oyo
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Vegetarian Times. Aug. p. 33-40. No
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[Studies on natto. III. Change in t
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1116. Watanabe, Sugio. 1985. [Manuf
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and stews and will keep well in the
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Ryûgakuchû no Tai kagakusha keika
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appropriate to redefi ne the term p
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ground red pepper, is a unique food
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and value of tofu consumed per hous
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tofu (fuyu). For each food the foll
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170,000 tons of dawadawa are made.
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from natto Bacilli and Bacilli from
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ecovered consistently from 5 sample
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discusses soy sauce, konbu and nori
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From 1984 onwards it will require 2
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upon.” Address: [California]. 120
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an interest in tempeh: Mr. Katoh we
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production of Plasmin, further help
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The present expansion of soybeans i
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Shokuryo Gakkai-shi (J. of the Japa
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vegetable), katsuobushi (dried boni
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• Summary: The contents of this a
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Manufacturer’s Address: Tochigi-k
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USA and Europe, and concluded that
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Letter to William Shurtleff at Soyf
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• Summary: Recently, Montague Far
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(Therapeutics)]. UF Phosphatidylcho
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Hawaii, May 11-14, 1986. [20 ref]
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companies have started in America s
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Japanese), published in 1590 by Li
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1318. SoyaScan Notes.1989. Terms re
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to Ken Bader, Steve Drake, and Marl
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Hamilton, Ontario, formerly owned b
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Soybean buyers mission from new mar
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Page 22 shows two annotated illustr
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Page 423 and 424:
Page 425 and 426:
served hot or cold. There was cold
Page 427 and 428:
There are presently an estimated 5,
Page 429 and 430:
increase soybean sales to Japan. Ag
Page 431 and 432:
(“fermented soybeans”) are all
Page 433 and 434:
Mein jin pau [mien jin pau] (China)
Page 435 and 436:
River). 5. Biochemistry involved in
Page 437 and 438:
ecognition and support to [living m
Page 439 and 440:
tempeh. Preparation time-less than
Page 441 and 442:
mainly for use by the American Soyb
Page 443 and 444:
added salt, but 125 milligrams of s
Page 445 and 446:
laboured for 20 years attempting to
Page 447 and 448:
(new product)]. Oct. 1. p. 13. [Jap
Page 449 and 450:
was estimated at 500 tons), but in
Page 451 and 452:
natto, both legendary and documente
Page 453 and 454:
in the USA than it is in Japan), na
Page 455 and 456:
trading company, but he doesn’t r
Page 457 and 458:
The pH of kinema is distinctly alka
Page 459 and 460:
In the Far East, the soybean is con
Page 461 and 462:
mortars, big iron cauldrons and man
Page 463 and 464:
Statistical Yearbook, Statistical O
Page 465 and 466:
Japanese soys and 50% Harovinton so
Page 467 and 468:
Letter (e-mail) from Naomichi Ishig
Page 469 and 470:
of pounded soybeans mixed with wate
Page 471 and 472:
of North Bengal, NBU 734430, Distri
Page 473 and 474:
1522. United Soybean Board. 1995. S
Page 475 and 476:
kinema was similar. Address: 1. Mic
Page 477 and 478:
• Summary: In the section titled
Page 479 and 480:
The physico-chemical properties of
Page 481 and 482:
deserve greater attention by CELSS
Page 483 and 484:
1558. Product Name: [Tsumami Dry Na
Page 485 and 486:
ef] • Summary: On the cover is wr
Page 487 and 488:
the time and he knows the whole sto
Page 489 and 490:
increasingly popular in the United
Page 491 and 492:
an. Adapted from Shi and Ren (1993)
Page 493 and 494:
after two weeks in the pot at summe
Page 495 and 496:
Chinese-American lady, it served a
Page 497 and 498:
The Book Publishing Co.) appears on
Page 499 and 500:
and use chemical fertilizers. In ab
Page 501 and 502:
far-sighted man, especially when it
Page 503 and 504:
kedele, taugeh. Japan: daizu no moy
Page 505 and 506:
from American consumers, and may wa
Page 507 and 508:
umeboshi concentrate, wakame, yuba.
Page 509 and 510:
1100 B.C. to the present, and more
Page 511 and 512:
to composition, nutrients, or inten
Page 513 and 514:
history (p. 15-17). Azuki beans (p.
Page 515 and 516:
Erewhon when the bin was fi nished.
Page 517 and 518:
commercial natto starters. In: Kyok
Page 519 and 520:
the soyfoods industry and showed th
Page 521 and 522:
Under “Bacteria” are: Actinomuc
Page 523 and 524:
Address: 1-2. Faculty of Home Econo
Page 525 and 526:
soy ‘milk’ are not recommended
Page 527 and 528:
Sikkim Government College / Directo
Page 529 and 530:
where she visited with Christian El
Page 531 and 532:
fermentation, natural regeneration
Page 533 and 534:
Page 535 and 536:
once a week, or for a prolonged per
Page 537 and 538:
eputation since they do not produce
Page 539 and 540:
and hila. 4. A suitable degree of s
Page 541 and 542:
Page 543 and 544:
Page 545 and 546:
addition to diversifi ed benefi cia
Page 547 and 548:
Page 549 and 550:
{jiang and miso}, soy sauce, Japane
Page 551 and 552:
[Jap]* • Summary: Juvenile fi cti
Page 553 and 554:
Page 555 and 556:
Replacement Therapy-Pros and cons.
Page 557 and 558:
1821. Gandhi, A.P. 2006. The ‘gre
Page 559 and 560:
The strains were divided into 19 ty
Page 561 and 562:
titled “Other real foods,” the
Page 563 and 564:
pages angled slightly back on a tab
Page 565 and 566:
NK, containing a reporter gene enco
Page 567 and 568:
= 34. Lepcha 1.4 gm ± 2.4 gm. N =
Page 569 and 570:
soybeans or fermented whole soybean
Page 571 and 572:
Page 573 and 574:
A restaurant package (7 oz. tray) i
Page 575 and 576:
On pages 3-4 is an interesting desc
Page 577 and 578:
Page 579 and 580:
American who was planning to import
Page 581 and 582:
adicals, which correlated well with
Page 583 and 584:
a mound of chungkokjang. (9a) The f
Page 585 and 586:
Dietary cultures and antiquity of f
Page 587 and 588:
consumption of whole (unpeeled) pot
Page 589 and 590:
Campo. 33. Jacqueline Tao. 2009 Aug
Page 591 and 592:
When asked to develop recipes for a
Page 593 and 594:
(1932-33)? Ohta mentioned this. 17.
Page 595 and 596:
Africa-Morocco, Kingdom of (Includi
Page 597 and 598:
Archaeology and Archaeological Disc
Page 599 and 600:
Thereafter). 102, 1312 Asia, East-S
Page 601 and 602:
Berczeller, Laszlo. 184, 200, 216,
Page 603 and 604:
Cape Verde. See Africa-Cape Verde o
Page 605 and 606:
695, 700, 706, 732, 765, 768, 771,
Page 607 and 608:
Formerly spelled Du Pont. 1606 Earl
Page 609 and 610:
seen concerning soybeans in a certa
Page 611 and 612:
239, 250, 354, 484, 536, 572, 935,
Page 613 and 614:
1640 Green Vegetable Soybeans-Marke
Page 615 and 616:
Home economics movement. See Domest
Page 617 and 618:
Information. See Libraries with a S
Page 619 and 620:
Koji, Red Rice. (Also Called Fermen
Page 621 and 622:
701, 711, 993, 1353 Lipids-Effects
Page 623 and 624:
Mexico. See Latin America, Central
Page 625 and 626:
Mushroom ketchup. See Ketchup, Mush
Page 627 and 628:
1416, 1423, 1460, 1499, 1500, 1503,
Page 629 and 630:
Functional Foods or Nutraceuticals,
Page 631 and 632:
1647, 1660, 1714, 1719, 1721, 1745,
Page 633 and 634:
Restaurants, Japanese, outside Japa
Page 635 and 636:
as an Oilseed, Sesame Flour, and Se
Page 637 and 638:
Soy Ice Cream-Non-Soy Non-Dairy Rel
Page 639 and 640:
Soy fl our, roasted. See Roasted so
Page 641 and 642:
Soybean Varieties USA-Butterball-Ea
Page 643 and 644:
Soyfoods Movement-Periodicals, Incl
Page 645 and 646:
Statistics on soybean yields. See Y
Page 647 and 648:
553, 564, 593, 620, 621, 658, 668,
Page 649 and 650:
Tofurei Svadesha Naturkost Produkte
Page 651 and 652:
United States-States-Oklahoma. 119,
Page 653 and 654:
Use Dairy Products or Eggs. 644, 94
Page 655 and 656:
Yellow Winged Bean (Psophocarpus te
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