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

seen (March 2009) that uses the word “Damsuejang” to refer
to Korean-style soybean paste (miso).
The above usage is the equivalent of 12 kg/capita. The
daily per capita consumption of soy sauce (kanjang) is 20 ml,
of soybean paste (doenjang) is 15 gm, and of hot soybean
paste is 10 gm. Most of the soy sauce (64%), doenjang
(82%), and kochujang (76%) and all of the salted natto paste
(joenkukjang) and quick fermented soy paste (damsuejang)
are produced at a household level and consumed directly.
Both soybean production and imports have grown in
recent years. In 1970 production was 231,994 tonnes, and
imports were 36,291 tonnes for a total of 268,285 tonnes. In
1976 production was 294,949 tonnes (up 27% over 1970),
and imports were 147,854 tonnes (4 times as much as in
1970) for a total of 442,803 tonnes (up 65% over 1970).
Address: Korea Food Development Centre, Seoul, South
Korea.
739. Toyo Shinpo (Soyfoods News).1978. Aamondo iri
tôfu seeru de honkaku hatsubai: Kakihara Jôzô. Aitsugu
shinshutsu, ninki yobu aamondo seihin [A start of full-blown
sale of tofu with almonds: Kakihara Jôzô. One after another
coming out with popular almond products]. Feb. 21. p. 3.
[Jap]
• Summary: Kakihara Jozo is one of Japan’s oldest natto
makers. In the spring of 1977 they started making natto with
almonds mixed in. The almonds improve the fl avor of natto
by reducing the strong smell. The company adds 10-15%
almonds by weight in small chunks. 100 gm (regular size)
retails for 85 yen, whereas 50 gm (mini size) retails for 40
yen.
The consumption of natto in the Kansai region (Kyoto–
Osaka–Kobe) is only about 10% as much as in the Kanto
region (Tokyo–Yokohama).
This company used to make shoyu, but they quit making
shoyu and started to make miso and natto. Photos show: (1)
A man. (2) Various natto products.
740. Toyo Shinpo (Soyfoods News).1978. Nattô seizô
sôchi no gôrika (Jô). I. Nattô to sono seizô setsubi. Nattô
Sanbyakuchin [Making nattô making equipment to be
more rational and streamlined. I. Nattô and its production
equipment. 300 Unique Natto Recipes]. March 11. [Jap]
• Summary: 300 Unique Natto Recipes is a new cookbook,
which includes some natto history. A restaurant specializing
in natto, having a repertoire of over 300 dishes, is Hotel Sun
Route in Awamori. They serve only natto dishes. The owner,
Mr. Isamu Naraoka, loves natto and has been developing
these recipes for the past 10 years. Examples include:
Yamakake ryori, makimono ryori, nimono ryori, mushimono,
mizumono, Pikata-fu, agemono, and nabemono ryori.
741. Asunaro Eastern Studies Institute. 1978. School of
Oriental medicine and traditional fermented foods (Leafl et).
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 250
Glen Ellen, California. 4 panels. Front and back. Each 22 x
14 cm. Undated.
• Summary: Classes “taught by Naboru [sic, Noboru]
Muramoto. Schedule: (1) Oriental medicine classes. April
through September. Monday, Wednesday, Thursday, Friday.
7:30 to 9:30 p.m. (2) Daily cooking classes. (3) Traditional
Fermented Food Preparation. Monday, Wednesday,
Thursday, Friday, beginning at 9:00 a.m.
“Asunaro Eastern Studies Institute is a newlyestablished
non-profi t educational organization...” Located at
Top of the World Ranch, it “is 140 acres of forest and open
fi elds with two ponds and four springs and a large 3-level
building. The Ranch is located in the Sonoma Mountains
(elev. 2,200 feet) overlooking San Pablo Bay.”
“Classes in natural food making (miso, tamari, shoyu,
sake, natto, tofu & bran pickles) are conducted from 9
a.m. until completed during the cooler months of the year
(October through March). This time is ideal for fermentation
processes...” Address: 4600 Cavedale Rd., Glen Ellen,
California 95442. Phone: (707) 996-9846.
742. Toyo Shinpo (Soyfoods News).1978. Nattô seizô sôchi
no gôrika (Ge): Bimyô na hakkô no tejun. Kikai-ka, gôri-ka
niwa genkai [Making nattô making equipment to be more
rational and streamlined. II. Very sensitive fermentation
steps. There is a limit to making natto the fermentation natto
process mechanical and streamlined]. April 1. p. 4. [Jap]
743. Toyo Shinpo (Soyfoods News).1978. “Kurorera Nattô”
no misuterii: Kishi kaisei naruka. Nisemono ôkô raberu no
inshô kiezu. Katô Kiyomasa ga sôshi no setsu mo. Nattô
no kigen wa itsugoro? [Chlorella Nattô mystery: If they
could only wake up from death and recover? Poor imitation
products are on the market, and the bad impressions is not
going away. There is a theory that Katô Kiyomasa invented
nattô. But roughly when did natto originate?]. April 21. [Jap]
744. Shurtleff, William. 1978. Re: Proposal for establishing
a Soycrafters Union or Cooperative in North America. Letter
to all “Soycrafters in North America,” April. 2 p. Typed, with
signature on letterhead.
• Summary: This open letter, written on NAFSC letterhead
and dated April 1978, was submitted to Soycraft newsletter,
where it was published in June 1978 (which see). It led to the
fi rst national meeting of soycrafters in Ann Arbor, Michigan,
on 28-30 July 1978 and the founding of the Soycrafters
Association of North America at that meeting.
The letter begins: “Dear Soycrafters of North America:
There has recently been growing interest in North America in
starting a Soycrafters Union or Cooperative, perhaps along
the lines of Japanese National Tofu, Miso, Shoyu, Natto,
etc. Unions [Associations]. Such a development would
seem to represent a great leap forward, of benefi t to many
in the expansion of consciousness and production of quality