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

and koji-making in the Netherlands. Mainly at the East West
Centre and sometimes at different places in the country.
People are starting to get interested.”
Note: This is the earliest document seen (Jan. 2003)
concerning the work of Swami Anand Svadesha of West
Germany, and of Thomas Karas of Bittersuess (Cologne,
West Germany). Address: Stichting Natuurvoeding
Amsterdam, Meeuwenlaan 70, 1021 JK Amsterdam-N,
Netherlands. Phone: 020-323977.
897. Hara, T.; Fujio, Y.; Ueda, S. 1982. Polyglutamate
production of Bacillus subtilis (natto). J. of Applied
Biochemistry 4(2):112-120. April. [26 ref]*
• Summary: Mechanism of formation of viscous material of
“natto” using DNA transformation as a genetic technique,
growing on steamed soybeans. Address: Japan.
898. Product Name: [Tempeh, Tofu, and Natto].
Manufacturer’s Name: Soy Joy.
Manufacturer’s Address: Chemin de la Prelaz 1, CH-1260
Nyon, Switzerland. Phone: 022-61-9312.
Date of Introduction: 1982. April.
New Product–Documentation: Soyfoods Center
Computerized Mailing List. 1982. July 23. Owner: Marty
Halsey. Form fi lled out by Martin Halsey ca. 1982. Company
opened in April 1982. His initial products were tempeh,
tofu, and natto. “Working on miso. Supplying macrobiotic
community on a small scale.”
Note: This is the earliest known commercial natto
manufacturer in Europe.
Letter from Sjon Welters. 1982. April 16. Gives his
home address as c/o Costello, Mafroi 6bis, 1260 Nyon,
Switzerland. He is “An American sportsman who started a
small tofu and tempeh shop.”
R. Leviton. 1983. Report on trip to Europe with
American Soybean Assoc. Oct-Nov. p. 17. Marty Halsy [sic,
Halsey] makes 200 kg/week of tofu, plus some handmade
tempeh.
899. Watanabe, Atsuo; Ohtani, Toshio; Nikkuni, Sayuki;
Baba, Tohru; Ohta, Teruo. 1982. [The effi cacy of
ultrafi ltration treatment of the drained water from steaming
of soybeans in natto processing]. Nippon Shokuhin Kogyo
Gakkaishi (J. of the Japanese Society for Food Science and
Technology) 29(4):245-49. April. [7 ref. Jap; eng]*
Address: 1-3, 5. National Food Research Inst. (Shokuhin
Sogo Kenkyujo), Kannon-dai 2-1-2, Yatabe-machi, Tsukubagun,
Ibaraki-ken 305, Japan; 4. Kagoshima State Lab. of
Agriculture.
900. Watanabe, A.; Ohtani, T.; Nikkuni, S.; Baba, T.; Ohta,
T. 1982. [Operating condition of ultrafi ltration of the drained
water from steaming of soybeans in natto processing].
Nippon Shokuhin Kogyo Gakkaishi (J. of the Japanese
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 290
Society for Food Science and Technology) 29(4):250-54.
April. [4 ref. Jap; eng]*
901. Parker, Joyce. 1982. Soyfoods and soybeans in Nepal
(Interview). Conducted by William Shurtleff of Soyfoods
Center, May 17. 1 p. transcript.
• Summary: Tofu is made in Kathmandu, but on a very
small scale. Soybeans (bhatmas in Nepali) are used as
food in various ways in various parts of Nepal. In Eastern
Nepal, they are used mostly as a snack (khaajaa) served
with early afternoon tea. The snack is called bhatmas ani
chiura (“soybeans and beaten rice”). To make it: Roast dry
soybeans in a dry, well-seasoned, heavy cast iron wok over
an open hearth for 5-10 minutes, stirring constantly, until
nicely browned but with no burned beans. Run through a
hand-turned stone mill to just split the soybeans into halves.
In the wok, heat mustard oil (mattitel) and heat until the
smoke rises. Then add minced green onion, chili pepper, and
gingerroot. Stir fry until the soybeans are enrobed with the
mixture, salt lightly, then stir over beaten rice [also called
fl attened rice; dehusked rice which is fl attened into light dry
fl akes]. It is delicious and crunchy.
In Nepal, soybeans are usually grown as companion
plants with corn or along the borders of irrigated fi elds. A
British AID agricultural farm [Agricultural Research Station]
at Pakhribas has developed soybean varieties for different
terrains.
Kinema, a fermented soyfood, is a good trekking food.
Nepalese make a soup of it and pour it over rice. It keeps
well and is easy to cook. To make kinema, boil soybeans
until they are soft, then grind to a mush with a local mortar
and pestle. Mix in the ash of any type of wood and place the
mixture in a shallow bamboo basket (dhahi), cover and leave
for 24 hours. Then remove and sun dry.
Note: This is the earliest document seen (Dec. 2011) that
uses the word “kinema” to refer to this fermented soyfood
from Nepal; it is a close relative of Japanese natto. Address:
Peace Corps volunteer, Nepal.
902. Pautz, Jane Abe Cadwell. 1982. Re: Directory of
soyfoods manufacturers in Sao Paulo, Brazil, and comments
on the availability of these foods. Letter to William Shurtleff
at Soyfoods Center, May 29. 3 p. Typed.
• Summary: List all known companies in Sao Paulo that
make soyfood products. A separate listing is given for
each product with the full company name and address.
The product categories include: Tofu and tofu products (2
companies). Soymilk (4). Shoyu (3). Sellers of whole dry
soybeans (1). Lecithin (1). Soyfl our (1; soyfl our is available
in many stores without a brand name). TSP / TVP (2).
“As you know we have a large Japanese colony here in
the country. I am only aware of what is here in Sao Paulo.”
“Soynuts are available in health food stores in small
unlabeled packages. I have not seen soynut butter. Misso