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

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subarashii koyo to katei de no tskurikata [Fermented foods on your dining table: Their wonderful effect and how to make them at home]. Tokyo: Chisan Shuppan. 290 p. Illust. 18 cm. [30+ ref. Jap]* 697. Smartt, J. 1976. Tropical pulses. London: Longman. 348 p. Index. [275* ref] • Summary: In the chapter on “Pulses in human nutrition,” soya beans are mentioned (p. 92-95) under: Germinated seed. Fermented products: Soy sauce, soya bean paste, tempé, natto and Hamanatto. Extracted pulse proteins: Soya bean curd (‘tofu’), soya bean ‘milk.’ Address: PhD, Senior lecturer in Biology, Univ. of Southampton. 698. Wang, H.L.; Mustakas, G.C.; Wolf, W.J.; Wang, L.C.; Hesseltine, C.W.; Bagley, E.B. 1976. An inventory of information on the utilization of unprocessed and simply processed soybeans as human food. Peoria, Illinois: USDA Northern Regional Research Center, Interdepartmental Report. AID AG/TAB-225-12-76. 197 p. AID contract report. Undated. No index. 27 cm. Spiral bound. [65 ref] • Summary: Contents: Introduction. Home and village traditional soybean foods by country. 1. Soybean food uses and production in Asia. Soaking dry soybeans. In China: Tou chiang (soybean milk; preparation, ways of serving), tou fu (soybean curd; yen-lu is the Chinese name for nigari), tou fu nao (soft curd), tou fu kan (dry / fi rm bean curd), chien chang (pressed tofu sheets), yu tou fu (fried tou fu), tung tou fu (frozen tou fu), tou fu pi (protein-lipid fi lm; yuba), huang tou ya (yellow bean sprout or soybean sprout), mao tou (hairy bean, green soybean, or immature soybean), dry soybeans (roasting and frying, stewing and boiling), roasted soybean fl our. Fermented soybean foods. Production and consumption of soybeans (China and Taiwan). Japan: Tofu (soybean curd), kinugoshi tofu, processed tofu products (aburage or age, nama-age and ganmo), kori tofu (dried-frozen tofu), yaki tofu (grill tofu), yuba (proteinlipid fi lm), soybean milk, gô (ground soybean mash), daizu no moyashi (soybean sprouts), edamame (green vegetable soybeans), whole soybeans, kinako. Fermented soybean foods: Production and consumption. Korea: Tubu (soybean curd), soybean sprouts, whole soybeans (green soybeans, parched or roasted soybeans, boiled soybeans), soybean fl our, soysauce, bean paste [Korean soybean miso], natto (no Korean name is given), production and consumption of soybeans. Indonesia: Tahu or tahoo (soybean curd), bubuk kedele (soybean powder), tempe kedele, tempe gembus [the name in Central and East Java for okara tempeh], oncom tahu [the name in West Java for okara onchom], other soybean products (soybean sprouts, green soybeans, roasted and boiled soybeans, kecap or soysauce, tauco or bean paste [miso]), food mixtures (Saridele, Tempe-fi sh-rice or TFR, Soy-rice baby food, soybean residue [okara]-fi sh-rice), © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 238 production and consumption of soybeans. Thailand. Philippines: Soybean sprouts, soybean coffee, soybean cake (made from equal amounts of soybean fl our and wheat fl our), soybean milk, tou fu and processed tou fu products, production and consumption. Burma. India. Malaysia. Nepal. Singapore. Sri Lanka (Ceylon). Vietnam. West Asia [Middle East; Iran and Turkey]. References– Soybean food uses in Asia. 2. Soybean food uses and production in Africa. Ethiopia: Injera, wots and allichas, kitta, dabbo, dabokolo, porridge. Kenya. Morocco. Nigeria: Whole soybeans, soybean paste, corn-soy mixtures (soy-ogi). Tanzania. Uganda. Production. References–Soybean food uses in Africa. 3. Soybean food uses and production in Europe [both Eastern and Western]. 4. Soybean food uses and production in Latin America. Argentina. Bolivia. Brazil. Chile. Colombia. Ecuador. Guyana. Paraguay. Peru. Uruguay. Venezuela (fried arepas with textured soy). Mexico: New village process, commercial developments of soy-based food products, Gilford Harrison, Ruth Orellana, Seguras Social. Honduras. Costa Rica. Panama. Dominican Republic. Jamaica. Haiti. Trinidad. References–Soybean food uses in Latin America. 5. Soybean food uses and production in North America. United States: Oriental populations, vegetarian communes, The Farm in Tennessee. Canada. References–Soybean food uses in North America. 6. Soybean food uses in Oceania. Australia. New Zealand. 7. Summary of soybean food uses. Traditional soybean foods: Soybean milk, soybean curd and processed soybean curd products, protein-lipid fi lm, soybean sprouts, tempe (tempeh), green soybeans, boiled soybeans, roasted soybeans, soybean fl our, soysauce, fermented soybean paste, fermented whole soybeans [Toushih, hamanatto], natto, fermented soybean curd. Experimental soybean foods: Whole soybean foods, soybean paste, soy fl our, soy beverage. Production and consumption. 8. Recent simple soybean processes, other than traditional. Simple village process for processing whole soybeans: Equipment, process, sanitation requirements, quality of product, evaluation of product in formulas and procedures for family and institutional use in developing countries. NRRC village process. Foods from whole soybeans developed at the University of Illinois (drum dried fl akes, canned and homecooked soybeans, soy beverages and beverage products, spreads, snacks). Ways of cooking and serving soybeans in the American diet. 9. Industrial processes. Industrial production and selling prices of edible soybean protein products. 10. Barriers to acceptability and utilization of soybeans in food and research recommendations: Availability. Cultural and social factors. Texture. Flavor. Nutrition and food safety. Technology development. Technology transfer. Research recommendations [concerning each of the above barriers]. Concerning Morocco: Cereal-soy blends have been
used extensively in Morocco; in fi scal year 1974 some 14.7 million lb were shipped to Morocco. Mmbaga (1975) reported that soy fl our is being used in making porridge, with 1 part soy fl our to 3 parts maize / corn fl our. Tables show: (1) Soybean production and imports in Taiwan, 1962-1975 (tonnes = metric tons, p. 33). Production rose from a 53,000 tonnes in 1962 to a peak of 75,200 tonnes in 1967, then fell to 61,900 tonnes in 1975. Imports skyrocketed from 62,400 tonnes in 1962 to a record 827,300 tonnes in 1975. (2) Consumption of soybean foods in Taiwan, 1964-1974 (kg/capita/year, p. 34). Total soybean foods not including tofu rose from 1.08 kg in 1964 to a peak of 2.61 kg in 1972 then fell to 1.99 kg in 1974. Consumption of tofu (80% water) rose from 18.75 kg in 1964 to a peak of 33.89 kg in 1972, then fell to 32.04 kg in 1974. (3) Supply and disposition of soybeans in Japan, 1971-1974 (p. 49). Total supply is beginning stocks, plus domestic production, and imports. Total disposition is crushing, plus traditional foods and feed. In 1974 imports accounted for 87.5% of the supply, and crushing accounted for 71.0% of the disposition. (4) Whole soybeans used in the production of traditional foods in Japan, 1970-74 (tonnes / metric tons, p. 50). Tofu and others rose from 508,000 in 1970 to 539,000 in 1974. Miso rose from 177,000 in 1970 to 192,000 in 1974. Shoyu rose from 13,000 in 1970 to 14,000 in 1974. (5) Defatted soybean meal used in the production of traditional foods in Japan, 1970-74 (tonnes / metric tons, p. 51). Shoyu rose from 163,000 in 1970 to 176,000 in 1974. Tofu and others was constant at 130,000 from 1971 to 1973. Miso decreased from 4,000 in 1970 to 2,000 in 1974. (6) Production of traditional soybean foods in Japan, 1970-74 (tonnes / metric tons, p. 52). Tofu and others rose from 1,867,800 in 1970 to 2,264,900 in 1973. Shoyu rose from 1,334,1000 in 1970 to 1,455,800 in 1974. Miso rose from 552,200 in 1970 to 587,200 in 1974. (7) Production and food use of beans [various types] and consumption of some soybean products in Korea, 1964- 1967 (p. 56-57). In 1967 consumption (in tonnes / metric tons) was: Bean curd 290,000. Bean sprouts 270,000. Bean sauce 69,700. Bean paste 27,700. Total: 11.6 kg per capita per year. (8) Soybean production in Indonesia, 1960-1974 (p. 65). It rose from 442,862 tons in 1960 to 550,000 tons in 1974. (9) Consumption of soybeans in various parts of Indonesia in 1970 (p. 66). (10) Production of soybean foods in the province of Central Java, 1968-1972 (tons, p. 67). Kecap rose from 914,695 in 1968 to 1,524,000 in 1972. Tahu decreased from 18,570 in 1978 to 17,000 in 1972. Tempe rose from 506 in 1968 to 39,000 in 1972. (11) Area planted to soybeans and total soybean production in Thailand, 1964- 1974 (p. 70). Area rose from 213,000 rais (6.25 rais = 1 ha) in 1964 to 1,016,000 rais in 1974. Production (in metric tons) rose from 31,300 in 1964 to 252,400 in 1974. (12) Utilization of soybeans by soybean-consuming countries, 1964-66 (based on FAO 1971 Food Balance Sheets, 1964- 66 average, p. 150). The countries leading in per capita © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 239 consumption (kg/person/year) are: China (PRC) 6.7. Japan 5.1. Korea(s) 5.0. Singapore 4.3. Indonesia 2.8. Malaysia 2.6. Taiwan (ROC) 1.1. (13) Amounts of cereal-soy blends distributed under Title II, Public Law 480 in fi scal year 1974 (p. 152-155). (14) U.S. exports of full-fat soy fl our, 1974-75 (p. 156). Note: This is the earliest English-language document seen (Feb. 2004) that uses the word “tubu” to refer to Korean-style tofu. Address: Northern Regional Research Center, Agricultural Research Service, Department of Agriculture, Peoria, Illinois 61604. 699. Kagawa, Ryo. 1977. Shokuhin seibunhyô [Food composition tables for Japan]. Tokyo: Joshi Eiyo Daigaku Shuppan-bu. 145 p. Jan. 15 x 22 cm. [Jap] • Summary: For tables of information on soybeans and soyfoods, see p. 21-22. Includes Kinako, soymilk, regular tofu, kinugoshi tofu, fukuro-iri tofu, yaki-dofu, aburaage, namaage, ganmodoki, kori-dofu, yuba, okara, natto, hamanatto, miso, red miso, light yellow salty miso, red salty miso, soybean miso, powdered miso. Address: Japan. 700. Birnbaum, Alfred. 1977. Re: Homemade natto, and favorite natto recipes. Letter to William Shurtleff at New- Age Foods Study Center, Lafayette, California, March 23. 1 p. Handwritten (pencil). • Summary: “Homemade nattô: Soak 2 cups soybeans (preferably having been picked over fi rst to remove any split or otherwise undesirable beans) in 4 cups of water for 6-8 hours, or overnight. Cook over low heat approximately 3-4 hours, adding more water if necessary, until beans test soft enough to be mashed between fi ngers. Strain the beans (saving stock for other cooking uses) and transfer to insulating fermenting boxes (I use plastic tofu tubs in plastic bags which are then wrapped in two layers of towels or blankets and are put in an unlit oven). If one’s fermenting boxes are not too well insulated, rapid completion of this step in order to retain as much of the heat as possible is desirable. Also, inoculating each box of natto with approximately 2T. of “starter”, either natto from the previous batch or commercial natto, or if available, a culture of pure Bacillus natto, considerably improves results. “Allow to ferment 2-4 days (using my makeshift equipment, I allow it to ferment 3 days on the average.) Store in refrigerator or cool place “The large yellow soybeans most readily available in the U.S. give acceptable results, but smaller varieties such as used in Japanese commercial natto production are best from the standpoints of taste, texture, and appearance.” Address: Tama-sô No. 1, Inokashira 1-28-30, Mitaka-shi, Tokyo 181, Japan. Phone: 0422-47-7130. 701. Kiuchi, Kan; Ohta, Teruo; Itoh, Hiroshi; Takabayashi, Tokuji; Ebine, Hideo. 1977. Studies on lipids of natto.
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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
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of fi gures. Map. Part I: Backgroun
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tofu dish. 70. Yudofu. 71. Miso. 72
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Rolling dry yuba. 164. Yuba on disp
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kakôhin no amino-san ni kansuru ke
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[shimi-dofu, kogori-dofu] (frozen t
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for lack of adequate markets for th
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type Ehrlich carcinoma cells. Chemi
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536. Hesseltine, C.W.; Wang, H.L. 1
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Page 193 and 194: ascites carcinoma cells. “But whe
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Page 201 and 202: If mechanical heat drying is to be
Page 203 and 204: hemicellulase from Bacillus subtili
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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 and 222: are highly digestible because the b
Page 223 and 224: • Summary: Teriyaki sauce (p. 48)
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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: Once you’ve tasted natto you can
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
Page 249 and 250: 1960, 2 million tonnes in about 196
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
Page 271 and 272: characters: Name of marketing compa
Page 273 and 274: milk curd), aburage (fried tofu pou
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Page 277 and 278: products (soy fl ours, soy isolates
Page 279 and 280: Bacillus natto, Bacillus subtilis,
Page 281 and 282: © Copyright Soyinfo Center 2012 HI
Page 283 and 284: epresenting roughly 2,000 soybean v
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Page 287 and 288: 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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© Copyright Soyinfo Center 2012 HI
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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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served hot or cold. There was cold
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There are presently an estimated 5,
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increase soybean sales to Japan. Ag
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(“fermented soybeans”) are all
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Mein jin pau [mien jin pau] (China)
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River). 5. Biochemistry involved in
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ecognition and support to [living m
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tempeh. Preparation time-less than
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mainly for use by the American Soyb
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added salt, but 125 milligrams of s
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laboured for 20 years attempting to
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(new product)]. Oct. 1. p. 13. [Jap
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was estimated at 500 tons), but in
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natto, both legendary and documente
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in the USA than it is in Japan), na
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trading company, but he doesn’t r
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The pH of kinema is distinctly alka
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In the Far East, the soybean is con
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mortars, big iron cauldrons and man
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Statistical Yearbook, Statistical O
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Japanese soys and 50% Harovinton so
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Letter (e-mail) from Naomichi Ishig
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of pounded soybeans mixed with wate
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of North Bengal, NBU 734430, Distri
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1522. United Soybean Board. 1995. S
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kinema was similar. Address: 1. Mic
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• Summary: In the section titled
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The physico-chemical properties of
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deserve greater attention by CELSS
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1558. Product Name: [Tsumami Dry Na
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ef] • Summary: On the cover is wr
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the time and he knows the whole sto
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increasingly popular in the United
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an. Adapted from Shi and Ren (1993)
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after two weeks in the pot at summe
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Chinese-American lady, it served a
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The Book Publishing Co.) appears on
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and use chemical fertilizers. In ab
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far-sighted man, especially when it
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kedele, taugeh. Japan: daizu no moy
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from American consumers, and may wa
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umeboshi concentrate, wakame, yuba.
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1100 B.C. to the present, and more
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to composition, nutrients, or inten
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history (p. 15-17). Azuki beans (p.
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Erewhon when the bin was fi nished.
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commercial natto starters. In: Kyok
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the soyfoods industry and showed th
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Under “Bacteria” are: Actinomuc
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Address: 1-2. Faculty of Home Econo
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soy ‘milk’ are not recommended
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Sikkim Government College / Directo
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where she visited with Christian El
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fermentation, natural regeneration
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once a week, or for a prolonged per
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eputation since they do not produce
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and hila. 4. A suitable degree of s
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addition to diversifi ed benefi cia
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{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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History of Natto and Its Relatives (1405-2012 - SoyInfo Center

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