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

2. Univ. of Maryland.
771. Kawakami, Kozo; Shinoda, Osamu; Hirata, Mario;
Matsushita, Sachiko; Yoshikawa, Seiji. ed. 1978. Ryôri
bunken kaidai [Bibliography of ancient documents on
Japanese foods, each extensively annotated]. Tokyo: Shibata
Shoten. 298 p. Illust. 22 cm. Discoveries in Food Culture
series, Vol. 5. [304 ref. Jap]
• Summary: Part I of this work lists 200 old Japanese food/
cookery books, each published prior to 1868, in alphabetical
order. This book is exceptionally well researched and
valuable. The author was born in 1928. The name of each
is written in Chinese characters (kanji) with furigana
attached to show how to pronounce them. (Unfortunately,
no pronunciation help is given with authors’ names.) The
publication date and a 1-page summary of the contents is
given. These 200 books were selected from well over 500
candidates based on 5 rules: They are not about medicinal
uses, crop cultivation, or industrial food production
(including oil extraction, fl our milling, etc.); in the fi elds of
confectionery and pickles, only the most famous books are
included; some exceptions to the fi rst four rules were made
where inclusion was deemed of special interest to the reader.
Part II is 104 related books about food and cooking,
listed chronologically.
Appendix 1 explains how to do research using old
documents. Appendix 2 is a chronology of the 200 books
from the year 1200 to the present. Appendix 3 is an index to
the books in Part II, listed alphabetically by title. Note: There
is no index in this book that allows one to see on which
pages or in which books a certain food (such as natto) is
mentioned. Address: Nôgaku Hakase, Shusai, Ryori Genten
Kaidai, Japan.
772. Smith, Allan K.; Circle, S.J. eds. 1978. Soybeans:
Chemistry and technology. Vol. 1. Proteins. Revised.
Westport, Connecticut: AVI Publishing Co. xiii + 470 p.
Illust. Index. 24 cm. [500+ ref]
• Summary: This revised edition contains relatively few,
unimportant changes from the original, classic 1972 edition.
The following changes have been made: Addition of a 7-line
preface to the “revised second printing” dated 4 Oct. 1977,
updating of a graph of U.S. soybean production (p. 1).
Updating (to 1976) of a table on U.S. and world production
of important oilseeds (soybeans, cottonseeds, peanuts,
sunfl ower, rape, sesame) (p. 2). Minor textual changes on
pages 18-19. Addition of a table showing distribution of
the 3 leading soybean varieties in 14 major states and the
percentage of acreage harvested for each variety in 1976
(e.g., in Illinois, Williams accounted for 25.1% of harvested
acreage, Amsoy 17.3%, and Wayne 12.8%). And updating of
a table on U.S. soybean production by state showing acreage
harvested, yield per acre, and production for 1974, 1975, and
1976 (p. 32).
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 257
The foreword, chapter titles, and index have not been
changed at all. Note: Vol. 2 was never published. Address:
1. Oilseeds protein consultant, Hot Springs, Arkansas; 2.
Oilseed protein consultant, Protein Technology, Richardson,
Texas.
773. Yanwar, Afrida Nazir; Saparsih, Sri Budhi. comps.
1978. Selected abstracts of traditional fermented food.
Jakarta, Indonesia: National Scientifi c Documentation
Center, Indonesian Institute of Sciences (PDIN–LIPI). iv +
470 p. Author index. 29 cm. [506 soy ref]
• Summary: These are abstracts of documents published
from 1910 to 1976 on traditional fermented food, particularly
of food prepared and consumed in Southeast Asia and the
Far East. Each chapter is divided into 6 sections: Method of
preparation, microorganisms, fermentation studies, nutritive
values, other infl uence in the foodstuff, storage. Within each
section, the references are listed alphabetically by author.
The source of most of the references is Chemical Abstracts,
to which an exact citation is usually given.
Contents: Preface. Introduction. 1. Fermented rice
(incl. tape ketan [tapeh], sake, awamori). 2. Fermented soy
beans: Soysauce (p. 173-294; 350 references), tempe (p.
294-307; 43 refs), natto (p. 307-312; 13 refs), miso (p. 312-
343; 100 refs). 3. Fermented coconut press cake (bongkrek;
p. 345-47). 4. Sauerkraut. 5. Fermented fi sh. 6. Vinegar. 7.
Fermented cassava (tape / tapeh). Author index (p. 459-70).
Financial assistance was received from the National
Institute of Chemistry, the Indonesian Institute of Sciences,
the Indonesian Protein Project in the framework of ASEAN–
Australian Economic Co-operation. Address: Indonesia.
774. Birnbaum, Alfred. 1978? Re: Yuki-wari natto. Letter
to William Shurtleff at New-Age Foods Study Center,
Lafayette, California, July 12. 1 p. Undated. Handwritten in
pencil.
• Summary: “A nattô resembling miso, featuring the nebari
[stickiness] of nattô and the sweetness of koji. A twofermentation
product.
“Process: Regular nattô is minced fi nely with koji, shoyu
and (kombu) dashi and fermented at 30º to 33ºC for 30-40
days.”
Note: This top portion of page 2 of some letter from
Alfred has been separated from the body of the letter; hence
the lack of date and address.
775. Birnbaum, Alfred. 1979. Re: Comments on new
condensed edition of The Book of Tofu. Letter to William
Shurtleff at New-Age Foods Study Center, Jan. 26. 1 p.
Handwritten (in pencil) and signed.
• Summary: He received the condensed version from
Shurtleff and Aoyagi. “I think that the compact format
should reach a large readership. Excellent work!”
“I particularly liked your having created a separate