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

of Japan (Nippon Sakumotsu Gakkai Kiji) 48(2):291-302
(1979). Address: 1-2. National Food Research Inst., Ministry
of Agriculture, Forestry and Fisheries (Shokuhin Sogo
Kenkyujo), Kannon-dai 2-1-2, Yatabe-machi, Tsukuba-gun,
Ibaraki-ken 305, Japan; 3-4. Hokkaido Prefectural Central
Agric. Exp. Station, Naganuma, Hokkaido 069-13.
795. Ko, Tokubo. 1979. Kankoku no hakkô shokuhin
[Korean fermented foods]. Hakko to Kogyo (Fermentation
and Industry) 37(3):202-11. [75* ref. Jap]
• Summary: Shoyu and varieties of miso: 1. Historical
background: The major foods used in Korea that contain
soy are soy sauce (kan jang), soybean miso (doen jang), and
red-pepper miso (kochu jang). Also there are jonkutsu jang,
tamusu jang (makujang) and jupu jang. The suffi x jang is the
same as the Chinese chiang and the Japanese hishio, meaning
mash. The origins of the varieties of shoyu and miso are not
clear. But there was a character, tojang, in “Ronko” which
was written by Oju? of the Gokan period. Also, there are
some references to jang in the Analects of Confucius (Lun
yu; Jap. Rongo). They indicate that jang existed years before
Christ. In the “Kaitoyakushi?” there is a quotation from
“Shintosho?” (618-907) that “shi” (fermented black soybeans
or misodama) was a well known product of Bokkai (north
of the Yellow Sea) in those days (Sakueki). It is thought that
jang fi rst appeared in Manchuria (Manshu was called Kokuri
in those days) where soybeans were originally grown.
Soybeans later spread to China and Japan.
In Korea the oldest record of any variety of jang was
found in Sangokushiki (683) as “shôshi?”. This indicates
that people were already making shoyu and miso quite early
on. In the Ch’i-min yao-shu (AD 530-550) a method of shi
(or kaki) making was recorded. We guess that shi was the
predecessor to today’s meju (= misodama). The classic book
Kyukosetsuyo? that was compiled in 1554 (Richo? period–
Meisoo 9) is the oldest book that contains the techniques
for making the Korean varieties of jang. About 8 different
methods of production were recorded, amongst them the
sink gan (chinjangho) and zojangho methods. In those days,
meju (= misodama) was called misho. It is written that they
steamed the soybeans, roasted and ground the wheat, then
mixed the soy and the wheat in a 2:1 ratio. From this they
made koji and dried it in the sun. That method was very
similar to the koji-making method used in Japan. In Japan
it was called kokori, hishio, or misho. Later, shoyu became
known as jang? Miso became massho? and then returned
to being called misho. Address: Presently: Tokyo Daigaku
Biseibutsu Kenkyusho #3 Kenkyubu. Formerly: Seoul, South
Korea. Tokoku Daigaku Shokuhin Kogakubu.
796. Kobayashi, S.; Honda, T.; Hayashi, U. 1979. Hydrolysis
of food proteins by proteases of B. natto. Natto Kagaku
Kenkyu Kaishi (J. of the Natto Research Society) 3:21-29.
[Eng]*
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HISTORY OF NATTO AND ITS RELATIVES 263
797. Komatsuzaki, T.; Ohkuro, I.; Kuriyama, S.; Kawashima,
M. 1979. [Lipolytic activity of natto bacilli in the presence
of sugar or casein, and the infl uence of salt on this activity].
Igaku to Seibutsugaku (Medicine and Biology) 99:211-16.
[Jap]*
798. Komatsuzaki, T.; Ohkuro, I.; Kawashima, M.;
Kuriyama, S. 1979. [Lipolytic activity of natto bacilli in the
presence of sugar or casein, and the infl uence of salt on this
activity]. Igaku to Seibutsugaku (Medicine and Biology)
101:219-22. [Jap]*
799. Komatsuzaki, T.; Ohkuro, I.; Kawashima, M.;
Kuriyama, S. 1979. [The difference in unspecifi cally
immunizing effects among strains of natto bacilli]. Igaku to
Seibutsugaku (Medicine and Biology) 99:343-45. [Jap]*
800. Kubo, S.; Takagi, C.; Kedo, S.; Yamamoto, T.;
Hayashi, U. 1979. [Studies on Bacillus natto. II. Continuous
cultivation of B. natto on various agar media]. Natto Kagaku
Kenkyu Kaishi (J. of the Natto Research Society) 3:57-66.
[Jap]*
Address: Japan.
801. Sato, T.; Aoki, M.; Suzuki, S.; Numata, K.; Miyao,
S. 1979. [On the shelf life of natto]. Natto Kagaku Kenkyu
Kaishi (J. of the Natto Research Society) 3:13-20. [Jap]*
802. Tanegashima, C.; Ishiyaki, Y. 1979. [Studies on the
volatile fl avor components of commercial natto]. Mukogawa
Joshi Daigaku Kiyo. Shokumotsu-hen (Bulletin of the
Mukogawa Women’s College, Food Science Series) 27:37-38.
(Chem. Abst. 96:141377. 1982). [Jap]*
803. Tsurumaki, Y.; Sano, M.; Hayashi, U. 1979. [Proteases
of natto]. Natto Kagaku Kenkyu Kaishi (J. of the Natto
Research Society) 3:67-72. (Chem. Abst. 93:44103k). [Jap]*
Address: Japan.
804. Aihara, Cornellia. 1979. The calendar cookbook.
George Ohsawa Macrobiotic Foundation, 1544 Oak St.,
Oroville, CA 95965. 253 p. [unnumbered]. Illust. by Nan
Schleiger. Index. 17 x 24 cm.
• Summary: This macrobiotic cookbook is designed for
cooking with the seasons. Breakfast and dinner menus
are given for every day of the year. A glossary gives brief
descriptions of the Japanese foods listed in the recipes.
For example: “Tamari: traditional soy sauce (shoyu) made
without chemicals. Tofu: curdled soy milk. Tekka: condiment
of miso and vegetables cooked a long time.” All recipes are
numbered.
Soy-related recipes include: 2d. Baked mochi with
kinako. 4. Kombu, age, albi nishime. 5. Black bean nishime