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

cancer. Miso aging (from Miso Daigaku). (7) The varieties
of miso and their characteristics (full-page table). (8) The
percentage of salt in different miso varieties. (9a) Map of
Japan shows where the different types of miso originate.
(9b) Map of Japan showing geographical miso preferences.
A head of rice. (10) Famous sub-varieties of salty rice
miso. Two heads of barley. Table about two types of barley
miso. Two sets of soybean leaves with pods. Table about
three types of soybean miso. The Japanese characters for
Hatcho Miso. (11) A wooden sign in a Hatcho miso offi ce:
“Supplier to the Imperial Household.” (12) Two crosssection
views of a tamari miso vat. A small pottery crock
of sweet simmered miso (Nerimiso). Packages of different
types of modern miso: Peanut miso, akadashi miso, low-salt,
high protein miso, Instant miso soup with dried frozen tofu,
leeks, wakame. (14) Different types of miso packaging, both
traditional and modern. A sample miso label. (13) Varieties
of miso available in the West, plus characteristics of each.
Squeezing a bean of miso out of the cut corner of a plastic
bag. Three different shoyu containers. Six different types of
tofu on a cutting board. (15) Oriental kitchen tools (utensils;
full page). A small crock of salt with a wooden spoon in it.
Suribachi and modern sesame seed grinder. Tofu preparatory
techniques. Broiling tofu with chopsticks on a broiling
screen. Four forms of kombu. Two stylized crossed sheaves
of rice. A traditional farmhouse kamado (raised earthenware
cooking area). Pottery crock. Black and white sesame seeds
and plant. Yuzu. Sprig of kinome. Head of garlic. Two
burdock roots. Two leeks (negi). Making broiled miso. Hoba
miso. Kaiyaki miso. Yubeshi miso. Wakame plant. A bowl
of miso soup. A woman drinking hot miso soup next to a
vending machine. Vegetables cut for miso soup (mi or gu).
Table of the most popular ingredients in miso soup. How
to make miso soup at home (4 views). Miso-koshi (woven
bamboo strainer). Mad monks grinding miso. (19) Fullpage
table of miso soup throughout the four seasons. Shiso
/ beefsteak leaves. Kabocha. Daikon. Irori and jizai kagi
(sunken farmhouse fi replace and overhead hanging hook).
Woman serving miso by a sunken / open hearth fi replace.
Woman kneeling, grinding miso with a pestle (suri kogi) in a
suribachi (serrated earthenware mortar / mixing bowl). (20)
Rice patties with nori (o-musubi, o-nigiri). Bamboo noodle
tongs. Homemade noodles in a pot. (21) Broiled mochi
wrapped with nori. (22) Steamed tofu. A Chinese cleaver,
with its tip stuck into a chopping block. Cultivated shiitake
mushrooms growing on a log. Kabocha. Daikon. (23) Miso
oden. Doténabé [Dotenabe]. Konnyaku twists. Dengaku
Hoshi. Tofu dengaku (2 pieces, skewered; 3 pieces skewered
in a box). Japanese eggplant (nasu) scored and Shigiyaki.
Deep-frying with a wok. Lotus root stuffed with miso. (24)
Deep-fried sandwiches. (25) Gashouse eggs. (26) Layered
omelets. Japanese bamboo steamer. Kashiwa mochi. Selling
miso pickles. Two pickling containers. (27) Salt-pressing.
Air-drying daikon and turnips (kabu). Miso pickles with tea
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 234
and chopsticks. Amazaké at the Nakamura-ro restaurant.
How to make miso at home: Utensils, ingredients, and
process (7 fi gures). (29) Miso fermentation crocks. Corona
hand-mill. Soft mat koji. (30) Proportions by weight of basic
ingredients for various homemade misos; full-page table.
(32) Utensils for homemade koji and koji starter. (33) Miso
fl ow chart. (34) Composition of nutrients in 100 gm of basic
miso ingredients. (35) Process for homemade rice koji (9
fi gures). (36) Graph of changes in koji temperatures. Woman
leaning over miso vat.
Japanese farmhouse miso: Traditional country
farmhouses (2 views). Raised farmhouse kitchen hearth,
caldrons and earthenware dais (kamado). (38) Farmhouse
fl oor plan. A kura (family treasury and storehouse). Two
bamboo colanders. Pounding miso at Suwanose. Making
miso in a traditional farmhouse (9 fi gures). Farmhouse
soybean miso made with miso-dama (miso balls) (5 fi gures).
The traditional miso shop: (39) A 17th century
workplace (2 fi gures). (40) Tsujita shop fl oor plan. Koji
trays. (41) Insulated fermentation box. (42) The small tools
(full-page). (43) Shop with 2 cauldrons. (44) Steamer and
cauldron. (45) A fermentation vat. (46) Shop fl oor at vat’s
rim. Preparing traditional rice miso (31 fi gures). Making koji
using natural mold spores. Stacked koji trays. Making miso
in a semi-traditional shop (5 fi gures). Hatcho miso; company
and vats (2 views).
The modern factory (2 fi gures).
A brief history of chiang, miso, and shoyu (incl.
evolution of Chinese characters). Hideyoshi Toyotomi and
a robber on the bridge (Hatcho miso history). Making misodamari.
Inside a Kikkoman shoyu factory around 1900.
Traditional shoyu seller.
Chinese chiang in earthenware jars in a courtyard.
Korean jang; selling it and making at home. (48) The
interaction of basic miso components during fermentation.
(49) Temperature control curves for four quick misos. Edo
period shoyu production. Women cutting tofu for dengaku
and busy making dengaku, both from the book Tofu Hyaku
Chin. Cartoon of a man pouring himself sake, thinking of
miso soup. Ebisu with fi shing rod and big fi sh under left
arm. Tamari shoyu pouring out of spigot at base of miso
vat. Traditional Japanese kitchen utensils. Sunken fi replace
(irori) with huge carved wooden overhead hook hanging
from braided rice straw rope. Photo (in Nerima-ku, Tokyo)
with brief biography of William Shurtleff and Akiko Aoyagi.
Address: 790 Los Palos Dr., Lafayette, California 94549.
681. Ishiwata, Hajimu. 1976. [Studies on in vivo formation
of nitroso compounds. VII: In vitro formation of nitrite by
mixing different kinds of foods]. Shokuhin Eiseigaku Zasshi
(J. of the Food Hygienic Society of Japan) 17(5):369-73.
Oct. (Chem. Abst. 86:70351). [7 ref. Eng]
Address: National Inst. of Hygienic Sciences, 18-1,
Kamiyoga 1-chome, Setagaya-ku, Tokyo, Japan.