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

Vegetable Protein Food Assoc., 9th Floor, Rainbow Building,
2-15-17 Nishi-Shinbashi, Minato-ku, Tokyo, Japan.
786. Watanabe, Tokuji. 1979. Developments in the
processing of traditional soybean foods in Japan. In:
Hideo Chiba, et al., eds. 1979. Proceedings of the Fifth
International Congress of Food Science and Technology
(1978-Kyoto). Tokyo: Kodansha Ltd.; Amsterdam and New
York: Elsevier Scientifi c Publishing Co. xi + 436 p. See
Chapter 2.1, p. 66-73. Illust. Author index. Subject index. 26
cm. Series: Developments in Food Science, Vol. 2. [9 ref]
• Summary: Chapter 2, titled “Effi cient utilization of
food resources,” has three parts, of which this is the fi rst.
Contents: Introduction. Tofu (incl. “packed tofu” using GDL
as a coagulant). Kori-tofu. Miso. Soy sauce (shoyu). Natto.
Conclusion. A fi gure shows fi ve fl ow-sheets, one for making
each of the different foods mentioned above.
The importance of soybeans as a food ingredient in
Japan is evident from the fact that nearly 1 million metric
tons of soybeans, including those used after oil extraction,
are consumed each year to make tofu, kori-tofu, natto,
miso, soy sauce, and other foods. “The development of
automated equipment for continuous processing has made
mass production of these foods possible, ensuring evenness
of quality and lowness of price, to the benefi t of consumers.”
Address: Kyoritsu Women’s Univ., 2-2-1 Hitotsubashi,
Chiyoda-ku, Tokyo 101, Japan.
787. Hesseltine, Clifford W.; Wang, Hwa L. 1979. Fermented
foods. Chemistry and Industry (London) No. 12. p. 393-99.
June 16. [4 ref]
• Summary: Contents: Fermentation: Advantages of
fermented foods. Need for more research. Need for a
worldwide fermented foods catalogue. Investigating the
process. Characteristics and microorganisms. Fermentation:
12 aspects that merit attention. Improvement: Example of
tempeh spores and plastic bags. New foods (such as wheat
and cereal tempehs). Future of traditional fermented foods (it
looks bright). Mahewu. Kaffi r / Bantu beer.
“Finally we would like to suggest several fermented
foods that might be possible candidates for future
development outside the Orient. These are miso, natto,
hamanatto, and sufu.” Address: NRRC, Peoria, Illinois.
788. Shurtleff, William. 1979. Sources of vegetarian vitamin
B-12. Vegetarian Times No. 31. May/June. p. 36-37, 39-40.
Reprinted, revised and updated, in Vegetarian Times, Feb.
1983, p. 61-63. [11 ref]
• Summary: This review of the literature shows that the
major vegetarian sources of vitamin B-12 are fermented
soyfoods (tempeh, natto, miso), single-cell-proteins
(spirulina, chlorella, scenedesmus, unfortifi ed yeasts), sea
vegetables (kombu, wakame, and others). The richest known
animal source is beef liver. Address: New-Age Foods Study
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 261
Center, P.O. Box 234, Lafayette, California 94549.
789. Shurtleff, William. 1979. Re: Interest in your work
with amazake, natto, and mochi. Letter to Charlie Kendall in
Massachusetts, Aug. 4. 1 p. Typed, without signature (carbon
copy).
• Summary: “Dear Charlie; Patti Smith recently told me of
your work with amazake, natto, mochi, and sauerkraut. I
am presently writing a book entitled Soyfoods and would be
most interested to learn more about what you are doing with
natto. How do you make it? How do you recommend that
people serve it? Do you fi nd that many Americans like it?
I do, but I have found many Americans that don’t. Is there
a recipe that overcomes this resistance? I’d like to include
mention of your work in our forthcoming book.
“I have done a lot of research on natto in Japan; you
will notice that we have a slide set described in the enclosed
catalog.
“I look forward to hearing from you in answer to these
questions.” Address: New-Age Foods Study Center, P.O. Box
234, Lafayette, California 94549.
790. Esko, Wendy. 1979. Introducing macrobiotic cooking.
Tokyo: Japan Publications. 144 p. Foreword by Aveline
Kushi. Preface by Edward Esko (both written June 1978).
Illust. by Bonnie Harris. Index. 26 cm. Reprinted in 2006 by
Square One Publishers (Long Island, NY, 240 p.).
• Summary: The author was introduced to macrobiotics in
upstate New York in about 1971. This is her fi rst book on
macrobiotics. It was originally published under the title of
An Introduction to Macrobiotic Cooking by the East West
Foundation, 17 Station Street, Brookline, Massachusetts
02146. Though copyrighted in 1978, the fi rst edition
appeared in Sept. 1979. The fourth printing was May 1981.
The chapter titled “Beans including tofu and natto” gives
descriptions of and recipes for making: Japanese black beans
(black soybeans, p. 54; “These beans are therapeutic for
the sexual organs and will relieve an overly yang condition
caused by too much animal food or fi sh.”) Soybeans (p.
54. “These beans are the most yin of the bean family... It is
recommended that soybeans be eaten only occasionally as a
separate side dish. Because they are very yin, they should be
cooked with yang vegetables such as lotus root or burdock,
for balance. The best way to eat soybeans is in the form of
tofu, okara, natto, tempeh, and, of course, miso and tamari.”)
Tofu, and Homemade tofu (curded with nigari, p. 54-55).
Okara (p. 55-56). Tofu and corn. Tofu, onions and water
cress. Dried tofu (dried-frozen, p. 57). Yuba (dried soy milk;
how to make at home). Vegetables and dried soy milk (p.
57). Ganmodoki (Tofu and jinenjo patties, p. 57-58). Natto
(description and how to make at home, p. 58-59).
Other soy-related recipes include: Tofu soup (p. 68).
Miso soup (p. 69-70, basic, or quick). Watercress miso soup
(p. 71). Daikon and sweet rice dumpling soup (with miso).