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

yuba (Raw eggs cooked over hot yuba, p. 247). Tamago yuba
(Deep-fried yuba in ankake sauce, p. 248). Kenchin-maki
(Large yuba rolls with tofu and vegetables). Yuba shinjo
(Yuba steamed with eggs, p. 249). Address: c/o Aoyagi, 278-
28 Higashi Oizumi, Nerima-ku, Tokyo 177, Japan. Phone:
(03) 925-4974.
654. Azumaya, Naoki. 1975. Nattô-kin ni yoru bitamin B-2
seisan ni kansuru kenkyû. I. Mg-2, Ni-2, Zn-2 no eikyô
[Study on vitamin-B production by natto bacteria. III. The
effect of magnesium, nickel, zinc, and lead positive divalent
ions]. Kumamoto Joshi Daigaku Gakujutsu Kiyo (J. of
Kumamoto Women’s University) 27(1):81. [Jap]*
655. Hayashi, Koreichi; Nagao, Kazumi. 1975. Nattô no
eiyô-ka ni kansuru jikken-teki kenkyû. VI. Missen hozon de
eiyô-ka no masu shuin ni tsuite [Experimental study on the
nutritional value of natto. VI. The main factor in increasing
the nutritional value during storage under tight sealing].
Teikoku Gakuen Kiyo (Memoirs of the Teikoku Women’s
University) 1:13-20. [Jap]*
656. Hayashi, U.; Narasc, A.; Oura, Y. 1975. [Experimental
study on the nutritional value of natto. V. Relationship
between preservation of natto and its nutritive value].
Teikoku Gakuen Kiyo (Memoirs of the Teikoku Women’s
University) 1:7-12. (Chem. Abst. 85:45330d). [Jap]*
657. Maki, Mitsufusa; Ishida, Tokuo. 1975. Nattô no
nenshitsu-butsu seisei ni kansuru jôken-teki kentô
[Investigation of the conditions of viscous substance
production in natto]. Yonezawa Joshi Tandai Kiyo No. 10. p.
51. [Jap]*
658. Sundhagul, Malee; Daengsubha, W.; Suyanandana, P.
1975. Thailand’s traditional fermented food products: A brief
description. Thai J. of Agricultural Science 8:205-19. *
• Summary: Originally: Staff of Microbiology Unit. 1975.
Thailand’s traditional fermented food products: description.
Publ. of Thailand TISTR. 14 p. mimeo. ASRCT. Address:
Thailand.
659. Taguchi, Kuniko; Kawabata, Noboru. 1975. Nattô
no nenshitsu-butsu ni kansuru kenkyû. II. [A study of the
viscous substances in natto. II.]. Kyoto Furitsu Daigaku
Gakujutsu Hokoku B (Scientifi c Reports of the Kyoto
Prefectural University, B) No. 25. p. 7-12. [Jap]*
660. Aoki, Hiroshi. 1975. Daizu no kenkô-hô [The way to
health using soybeans]. Tokyo: Arrow Shuppansha. 206 p.
[Jap]
Address: Japan.
661. Circle, S.J.; Smith, A.K. 1975. Soybeans: processing
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 224
and products. In: N.W. Pirie, ed. 1975. Food Protein Sources.
Cambridge, London, New York, Melbourne: Cambridge
University Press. xx + 260 p. See p. 47-64. [88 ref]
• Summary: Contents: Introduction. Agronomy: Varieties,
cultivation, yields. Soybean composition. Protein nutritional
value. Traditional processing into nonfermented foods:
Soybeans as a table vegetable (green soybeans), soy milk,
tofu (soybean curd), yuba, kinako, salted soybeans, soybean
sprouts. Traditional processing into fermented foods: Miso
and shoyu, tempeh. Others include: natto, hamanatto, sufu
(soy cheese), tao-tjo, kochu chang, ketjap, ontjom, and
yogurt-like products.
Contemporary processing without defatting:
‘Debittering’ by aqueous treatment, whole bean processing,
full-fat fl our, soy milk and curd. Contemporary defatting
processes: Defatting by aqueous processing, defatting
with organic solvents, composite fl our, soy fl ours, protein
concentrates, protein isolates and textured soy products
(recipes for using soy protein products in foods are available
from several publications). Address: Anderson Clayton
Foods, W.L. Clayton Research Center, 3333 Central
Expressway, Richardson, Texas 75080.
662. Ohta, Teruo. 1975. Nattô kenkô-hô [The natto way to
good health]. Tokyo: Futaba Books. 242 p. Illust. No index.
18 cm. [28 ref. Jap; eng+]
• Summary: This interesting, comprehensive book, by a
scientist and expert on the subject, discusses all aspects of
natto. Contents: Preface (p. 3). 1. History of natto and its
mystery (p. 15). When did natto bacteria appear on earth?
The mystery of ancient natto. The fi rst meeting of ancient
humans and sticky beans (neba mame). Natto is preserving
food which was nurtured by the climate where people
opposed the government. Why was the Japanese palate
better? The amazing wisdom of the Japanese race–”Ancient
fermented foods.” Tôshikyô was a salty natto (kata natto) of
2,200 years ago. Natto originated during the Heian period
[A.D. 794-1185]. Medicinal natto which Japanese monks
kept secretly in olden times. The god of childbirth and
princess natto (hime natto). Reasoning the “Natto Road.”
Village natto (mura natto) of Tanba, Yamaguni (p. 40).
Shoyu-fl avored natto started during the Muromachi period
[1336-1573]. War provisions in fi eld campaigns and natto.
The military commanders of the Sengoku period also used
Jinchô natto. Vendors calling out “Natto! Natto!” started
during the Edo period (1600-1868). People who challenged
the secrets of natto. The dark period of natto making. The
mystery of the straw wrapper (wara zuto) and the Japanese
people. The power of natto, which was studied by even the
German army. The Japanese Army and navy studied the
power of natto thoroughly (p. 60). Strong ally natto in the
time of food shortage. The elite of the foods of the future.
Mysterious medicinal effects of natto found in folklore.
2. The homeland of natto (p. 71). From Hime natto