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

each maker, there is one column for surface and another for
interior. The types of microorganisms are: General bacteria,
micrococcus, streptococcus, pediococcus, halophilic lactic
acid bacteria, fi rm-forming yeasts, and molds (Mostly
Aspergillus oryzae and Rhizopus species).
(2) Nutritional composition of three varieties of
Hamanatto (Yamaya, Horinji, Hamana), Daitokuji natto, and
regular “stringy” (itohiki) natto.
(3) Composition of free amino acids in various
fermented foods: (A) Yamaya Hamanatto, Daitokuji Natto
(both in mg per 100 gm defatted); (B) Yamaya Hamanatto,
Daitokuji Natto, Soybean miso (made at controlled
temperature), Soybean miso fermented at natural ambient
temperature (all four in gm per 100 gm of protein); (C)
Hatcho miso (in mg per gm). In the far left column 18 amino
acids are listed.
(4) Composition of Hamanatto lipids. The four vertical
columns are: TG = Triglycerides. DG = Diglycerides. ST =
Cholesterol. FFA = Free fatty acids, MG = Monoglycerides.
The four horizontal rows are: Soybeans, dry. Soybeans,
steamed. Natto. Hamanatto.
(5) Hamanatto volatile acids. (6) Hamanatto aromatic
compounds.
673. Norinsho. 1976. Nihon shokuhin hyôjun seibunhyô
[Food composition tables for Japan. 2nd ed]. Tokyo: Ishiyaku
Shuppan K.K. 180 p. March 25. Index. 15 x 21 cm. [Jap]
• Summary: The fi rst edition of this book was published
on 15 Jan. 1964. The fi rst revised edition (130th printing)
was published on 25 Jan. 1969. This is the second revised
edition (265th printing), published on 25 March 1976. Also
published by Joshi Eiyo Daigaku Shuppan-bu.
For soybeans and soyfoods, see pages 33-35, 69, and
74 (basic nutritional composition), and 111-12 (amino acid
composition).
Page 88, No. 812: Amazake. Per 100 gm. Calories 101,
moisture 74.0 gm, protein 2.4 gm, fat 0.1 gm, carbohydrates
(sugars 22.7 gm, fi ber 0.6 gm), ash 0.2 gm, calcium 74 mg,
phosphorus 25 mg, iron 0.4 mg, vitamin A 0 mg, vitamin
B-1 0.08 mg, vitamin B-2 0.06 mg, nicotinic acid 0.06 mg,
vitamin C 0 mg.
A later edition (after 1976), containing at least 298
pages, gives details on the following soy-related foods (p.
76-80): Japanese-grown whole soybeans (dry, or boiled).
Whole dry USA-grown soybeans. Whole dry Chinese-grown
soybeans. Green immature soybeans (edamame; raw, or
boiled). Soybean sprouts (raw, or boiled). Defatted soybeans
(whole, or dehulled). Kinako (soybeans roasted and ground).
Budô-mame (soybeans boiled with shoyu). Momen tofu
(regular). Kinugoshi tofu (silken). Soft tofu. Packed tofu.
Okinawa tofu. Yaki-tofu (grilled). Nama-age. Abura-age.
Ganmodoki. Kôri-dofu. Tofu-chikuwa (steamed type, or
roasted type). Natto (fermented soybeans): Itohiki-natto,
Goto natto, or tera-natto.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 231
Miso: Rice-koji miso (sweet type, light yellow type,
dark yellow type). Barley-koji miso. Soybean-koji miso.
Dried miso. Kinzanji miso. Hishio-miso.
Other: Okara. Soymilk (regular, reconstituted, or soft
drinks). Yuba (wet, or dried).
Page 254 gives the amino acid composition of soybeans
and various soyfoods. Page 298 gives the protein scores,
amino acid values, and chemical scores of selected foods.
Page 8 gives the energy conversion factor for tofu, age, and
yuba.
674. Wallace, Richard. 1976. Re: Interest in making natto.
Letter to William Shurtleff at New-Age Foods Study Center
(278-28 Higashi Oizumi, Nerima-ku, Tokyo 177, Japan),
April 23. 1 p. Handwritten.
• Summary: “I am a beginner and would like to know how
to obtain the bacteria ‘Bacillus Natto’ used in making natto.
I would appreciate hearing from you. Thank you. Sincerely
yours...”
Note: This is the earliest dated document seen in
which “New Age Foods Study Center” (the predecessor of
Soyfoods Center) is mentioned. Address: 2357 Reed Way,
Hayward, California 94541.
675. Kiuchi, Kan; Ohta, T.; Itoh, H.; Takabayashi, T.; Ebine,
H. 1976. Studies on lipids of natto. J. of Agricultural and
Food Chemistry 24(2):404-07. March/April. [16 ref. Eng]
• Summary: The lipid contents and compositions of three
products were measured: Itohiki natto (2.8% lipids),
Yukiwari natto (10.9%), and Hama-natto (6.4%). Yukiwari
natto is made by mixing Itohiki natto with rice koji and salt,
then aging the mixture at 25-30ºC for 15 days.
The gas chromatographic pattern of fatty acid
composition of Hama-natto is similar to that of soybeans,
however 78% of the total lipids in hamanatto is free fatty
acids.
Note 1. This is the earliest English-language document
seen (Jan. 2012) that mentions “Itohiki natto.”
Note 2. This is the earliest English-language document
seen (Dec. 2011) that mentions “Yukiwari natto.” Address:
Div. of Applied Microbiology, National Food Research Inst.,
Tokyo.
676. Iso, Naomichi; Mizuno, H.; Saito, T.; Takeuchi,
H.; Suyama, Y.; Kawamura, S.; Ogawa, H. 1976. The
viscometric behavior of a natto mucin in solution.
Agricultural and Biological Chemistry 40(9):1871-75. Sept.
[20 ref]
• Summary: The natto bacterium, Bacillus subtilis produces
polyglutamic acid (PGA) and mucin; the latter substance
is considered to be similar to PGA. This study found that
the structure / conformation of the mucin molecule and
the way it fl ows depend on the pH of mucin solution used.
The molecule is randomly coiled at pH 5.7 but changes to