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

and modern soy protein products, this book contains a
surprisingly small amount of information (about 1 page total)
about traditional soyfoods such as tofu, miso, natto, shoyu,
tempeh, etc. even though a number of the latter foods are
much more widely used worldwide. Soy beverage (soymilk)
is not even mentioned. The extensive bibliography would be
greatly improved by the inclusion of the titles of the articles.
Table 26, titled “Selling prices and production estimates
(in 1970) for soybean proteins” (p. 42) states: Defatted fl our
and grits sell for 7-8 cents/lb ex factory and estimated annual
production in 1970 was 232-237 million lb. Soy concentrates
(18-26 cents/pound, 20-35 million lb). Soy isolates (35-45
cents/pound, 25-50 million lb). Address: 1. Research Leader,
Meal Products, Oilseed Crops Lab., USDA NRRL, Peoria,
Illinois; 2. Adjunct Prof. of Chemistry, Bradley Univ., Peoria,
Illinois 61606 (Formerly Chief, Oilseed Crops Lab., NRRl,
Peoria).
667. Zenkoku Natto Kyodo Kumiai Rengokai (Japanese
National Natto Assoc.). ed. 1975. Nattô enkaku-shi [Natto
history and development]. Tokyo: Zenkoku Natto Kyodo
Kumiai Rengokai. 367 + 51 p. Illust. No index. 21 cm. [208
ref. Jap]
• Summary: Name of organization with diacritics is:
Zenkoku Nattô Kyôdô Kumiai Rengokai. The name of this
trade association has also been translated as “Japanese
United Society of Natto Makers.”
Contents: Natto (p. 15). Memories of natto and the
school lunch program (p. 16). Record of going towards
prosperity (p. 17). At the publication of Natto Enkaku-shi (p.
18).
Yayoi period to 21st Century (p. 19). Origin of natto and
also new and old natto (p. 23). Natto chronology and general
history of Japan (p. 63): (1) History of cultural aspects of
natto (p. 63). (2) Zenkoku Natto Kyôdô Kumiai Rengokai
(Zennoren; Japanese National Natto Association) chronology
(1939-1974) (p. 85).
History of the Japanese National Natto Association (p.
109). People who contributed towards the development of
natto (p. 154): Jun HANZAWA (p. 158). Jirô MIURA (p.
165).
Topography of natto (Natto in the provinces, p. 171).
Appendix. Topography of natto in illustrated map (p. 172).
Methods of making the various types of provincial
natto (illustrated) (p. 199): (1) How to make straw wrap
Containers (p. 200). (2) Hinoyama (or Hiyama? or Hinoki
Yama?) natto = Cedar mountain natto (p. 201). (3) Iwamuro
(rock room) natto (p. 202). (4) Kama (cauldron) natto (p.
203). (5) Tsuchi (earth/soil/dirt) natto (p. 204). (6) Kotatsu
(charcoal body warmer) natto (p. 205). (7) Taru (vat) natto
(p. 206). (8) Yuki (snow) natto (p. 207). (9) Oke (tub) natto
(p. 208). (10) Yutanpo (hot water bottle) natto (p. 209). (11)
Bara (loose) natto (p. 210). (12) Hoshikusa (hay) natto (p.
211). (13) Yamaguni (mountain country) natto (hôsei natto)
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HISTORY OF NATTO AND ITS RELATIVES 227
(p. 212). (14) Hettsui (wooden container for cooked rice)
natto (p. 213). (15) Hikiwari (ground and cracked) natto (p.
214). (16) Taihi netsu riyô (making natto using heat from
compost) natto (p. 215). (17) Sumigama (kama-oven for
making charcoal) natto (p. 216). (18) Usu (mortar) natto (p.
217). (19) Momen (cotton) Natto (p. 218). (20) Sakadaru
(upside-down vat) natto (p. 219). (21) Tsurushi (hanging)
natto (p. 220). Illustration of natto containers and equipment
(p. 222).
Appendix. Medicinal effects (properties) and nutritional
properties of natto (illustration) (p. 242).
Healthy eating with natto (p. 243). Natto contains
enzymes for an activate life (p. 245). Natto protein in the
secret to good health (p. 250). Boosting your energy with
vitamin B-2 from natto (p. 255). The mysterious power of
natto (p. 258). Japanese stomach cancer and natto (p. 264).
Mini natto dictionary (mame jiten) (p. 281).
Natto cookery: 100 selected recipes (p. 295).
Future prospects of the natto industry (p. 322). The
importance of natto production technology (p. 325).
Directory of Japanese National Natto Association (Zenkoku
Natto Kyôdô Kumiai Rengôkai) members.
Advertisements of related companies. Address: Tokyo,
Japan.
668. Ho, Coy Choke; Koh, Chong Lek. 1976. Microbiology
of soybean-based fermented food in South-East Asia.
Paper presented at the Third INTSOY Regional Soybean
Conference. 7 p. Held 23-27 Feb. 1976 at Chiang Mai,
Thailand. Unpublished manuscript. [17 ref]
• Summary: The relatively well-studied soy-based fermented
foods in South-east Asia are tempe, sufu (soy cheese),
ontjom tahu [okara tempeh], tau chiow ([tauco, taucho],
soybean paste), soy sauce, and thua-nao (natto). These are
shown in Table 1, with the microorganisms responsible
for fermentation, substrates, uses, and principal references
given for each. “It can be noted that only a very limited
range of genera of fungi are involved in these fermentations,
namely Rhizopus, Aspergillus, Neurospora, Actinomucor and
Saccharomyces. Furthermore, within a genus only a very
limited number of species are actually utilized, for example
Aspergillus sojae in soy sauce fermentation, and Neurospora
intermedia in ontjom tahu fermentation.
“Regarding ontjom tahu fermentation, the fungus used
was formerly erroneously listed as Neurospora sitophila
(Dwidjoseputro, 1961).”
The authors then use analyses of conidia color and
crossing experiments based on meiotic sterility to show that
the cultures on okara tempeh (ontjom tahu) belong to a single
species, Neurospora intermedia.
Note: This is the earliest English-language document
seen (March 2009) that uses the word “tau chiow” to refer
to Indonesian-style miso. Address: Dep. of Genetics and
Cellular Biology, Univ. of Malaya, Kuala Lampur, Malaysia.