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

811. Manna Bulletin.1979--. Serial/periodical. Meeuwenlaan
70, 1012 JK Amsterdam, Netherlands. Editor: Sjon Welters.
Illust. 21 cm. [Dut]
• Summary: This is a magazine about natural foods,
macrobiotics, and alternative lifestyles. Soyfoods Center
owns Vol. 3, No. 2 (June 1979), and Vol. 4, No. 3 (autumn
1982). In the former issue, the advisors are Adelbert Nelissen
and Willem de Ridder. The editors are Hans den Hoed,
Wieke Nelissen, etc. The latter issue contains one article
titled “Macrobiotic Economics and the Practice of Manna”
(a photo shows Adelbert Nelissen, Manna director), and
another titled “Fermented products, an essential supplement
to a vegetarian (plantaardig) diet.” Page 12 shows an ad for
Witte Wonder Products (2 Riemerstraat 186, 2513 EZ Den
Haag), producers of tofu and seitan.
Talk with Sjon Welters. 1994. April 4. He was once
the editor of this publication. He thinks it stopped being
published in about 1984-1985. Address: Amsterdam,
Netherlands.
812. UNI. 1980. 38 Mizos ill after eating soyabeans. Times of
India (The) (Bombay). Jan. 29. p. 21.
• Summary: Aizawal–”Thirty-eight people have been
taken ill here since Friday after eating soyabeans, grown
abundantly in Mizoram...” Of these, 27 have been admitted
to the hospital.
Called Bekang locally, soyabean is a favourite dish of
the Mizos, who boil the beans, then ferment them before
eating.
Agricultural authorities suspect that these soyabeans
may have been released from a seed stock treated with
pesticides, then sold in the market.
Note 1. Mizoram it is one of the Seven Sister States
in North Eastern India, located to the east of Bangladesh;
Aizawal is the state capital. Mizoram is bounded on the east
by Myanmar (Burma) and on the southwest by Bangladesh.
Note 2. This is the earliest document seen (Sept. 2010)
concerning the cultivation of soybeans in Mizoram.
813. Toyo Shinpo (Soyfoods News).1980. Nattô no rûtsu wa
Jawa? [Did natto originate in Java?]. March 1. [Jap]
814. Toyo Shinpo (Soyfoods News).1980. Nattô no rekishi:
Shôhisha-sô no kakudai ga kyûmu. Kairyô kuwaeta howaito
nattô [History of natto: There is an urgent need to expand
the consumer market. Improved white natto]. March 1. p. 3.
[Jap]
• Summary: A photo shows several packages of natto.
815. Daizu Kyokyu Antei Kyokai. 1980. Gaiyo [About the
Japan Soybean Supply Stabilization Association]. Tokyo:
DKAK. 12 p. March 31. 26 cm. [Jap]
• Summary: Name of organization with diacritics is: Daizu
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 266
Kyôkyû Antei Kyôkai. This association was founded on 26
Dec. 1974, following the U.S. soybean embargo in 1973. It
has 8 member associations, including the Japanese national
tofu, dried-frozen tofu, natto, miso, shoyu, oil, oil importer,
and coarse grain associations. The name and address of each
is given. Address: #2 Makoto Bldg. 5F, 1-4-4 Toranomon,
Minato-ku, Tokyo 105, Japan. Phone: 03-591-3879.
816. Hase, Saki; Yasui, Takeshi; Nagashima, Shigeru; Ohta,
Teruo. 1980. Daizu chozô-chû no hinshitsu henka ni tsuite:
Tôrui oyobi denpun no dôkô [Change in quality of soybeans
during storage: Change in sugars and starch content].
Shokuhin Sogo Kenkyujo Kenkyu Hokoku (Report of the
National Food Research Institute) No. 36. p. 7-13. March.
[11 ref. Jap; eng]
• Summary: Soybeans imported from the United States
(IOM = Indiana, Ohio, Michigan) and China, as well as two
different kinds of soybeans grown in Japan for making natto
were stored at different temperatures (15, 25 and 35ºC) and
relative humidities (RH) (60, 70 and 80%).
“Changes in the content of sugars and starches in these
samples during storage were as follows: (1) All samples
tested showed a similar pattern of change of sugars during
storage.” (2) Under the conditions of 15ºC and 60 or 70%
RH, virtually no change in sugars was observed during
storage for 12 months. (3) A greater change was found at
15ºC and 80% RH than at 25ºC and 60% RH. (4) An increase
in raffi nose content concomitant with a decrease in stachyose
content was clearly observed at 25ºC and 80% RH. (5) At the
start of storage, the samples contained little low molecular
weight sugars except pinitol, but the content of these sugars
increased signifi cantly during storage. These sugars included
such sugar alcohols as sorbitol and galactitol. Glucose and
galactose showed only a slight increase. (6) No change in
starch content “was detected in these samples except for
the one Japanese sample which showed a decrease during
storage at 25ºC and 35ºC.” Address: 1-3, 4 National Food
Research Inst.; 4. Okame Natto.
817. Taira, Harue; Taira, Hirokadzu; Kokubu, Yoshijiro;
Otake, Shigeto. 1980. Shihan (Murasaki han?) byôkin
ni yoru higai daizu no kakô tekisei [Suitability for food
processing of purple specked soybean seeds caused by
Cercospora kikuchii]. Shokuhin Sogo Kenkyujo Kenkyu
Hokoku (Report of the National Food Research Institute) No.
36. p. 14-20. March. [7 ref. Jap; eng]
Address: National Food Research Inst. (Shokuhin Sogo
Kenkyujo), Kannon-dai 2-1-2, Yatabe-machi, Tsukuba-gun,
Ibaraki-ken 305, Japan.
818. Toyo Shinpo (Soyfoods News).1980. Daizu no shinpi:
Nattô yobina-kô, kosei o shimesu [The mystery of soybeans:
Thoughts on the names of natto that express personalities or
characteristics]. April 1. p. 3. [Jap]