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

to Korea, chemical composition of all soybeans. How to
use soybeans: Foods and processed soybean foods (sauces,
tempeh, natto), industrial uses. Nutritional composition of
soybeans: Common components, protein and amino acids
(protein, essential amino acids, necessary protein intake,
necessary amino intake, chemical score, biological value of
soybean protein, the need to heat soy protein, the use of soy
protein as a protein supplement), soybean oil (components of
soybean oil, oil assimilation / absorption), other nutritional
components (carbohydrates, vitamins, minerals), references.
II. Tofu. Introduction. Kinds of tofu and production:
Soybean curd (production in factories, production at home,
instant tofu, kinugoshi tofu, grilled tofu, frozen tofu, how
to freeze and dry tofu). Movement of nutritional values
during tofu processing: Movement of common nutrients,
movement of amino acids. Nutritional components of tofu:
Tofu protein, tofu protein as a protein supplement, digestion
of tofu, calories in tofu, fat and cholesterol, minerals and
vitamins, toxins, hwe bun in tofu. Tofu and group meals:
School meals in Japan, in America, in Korea. Tofu factories
and associations involved with tofu: Member list of food
associations in Korea, regular member and extra member
list of tofu packaging associations in Japan, directory of tofu
shops and factories in North America, in Europe, in other
countries, list of companies selling tofu coagulants, list of
tofu restaurants in Japan. References.
III. Soy sprouts. Introduction. Production of soy sprouts:
Soybean varieties, selecting and washing the soybeans,
soaking, watering the sprouts, machines for cultivating
soy sprouts, maintenance. Nutritional composition of soy
sprouts: Common nutrients, increase of vitamin C during
growth, changes in vitamin C during heating, changes in
ribofl avin during heating. Glossary.
Soybeans arrived in Korea in about 200 B.C. (p. 11).
Contains many useful tables. Address: Korea.
921. Product Name: [Natto, Agé, Okara].
Foreign Name: Natto, Ague, Okara.
Manufacturer’s Name: Agro-Nippo Produtos Alimenticios
Ltda.
Manufacturer’s Address: Av. José Alves de Mira 185,
Piribuba, Sao Paulo, Brazil.
Date of Introduction: 1982.
New Product–Documentation: Letter from Jane Cadwell
Pautz in Sao Paulo, Brazil. 1982. May 29. The company sells
natto, sprouts (mung bean type), agé (ague); sometimes they
sell the okara in the open market.
Note: We have no idea when each of these products
was introduced. This is the earliest known commercial natto
maker in Brazil.
922. Kim, K.J.; Ryu, M.K.; Kim, S.S. 1982. [Chungkookjang
koji fermentation with rice straw]. Hanguk Sikp’um
Kwahakhoe Chi (Korean J. of Food Science and Technology)
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 300
14(4):301-08. [33 ref. Kor; eng]
Address: 1&3. Dep. of Food Science & Nutrition, Sook
Myung Woman’s Univ., Seoul 140; 2. Lab. of Sampyo Food
Indust. Co., Ltd., Seoul 131, South Korea.
923. Ryo, S. 1982. [Food and vitamin K in breast milk].
Shusanki Igaku (Perinatal Medicine) 12:1101-06. (Chem.
Abst. 97:214711). [Jap]*
924. Suh, Jeong-Sook; Lee, S.G.; Ryu, M.K. 1982. [Effect of
bacillus strains on Chungkook-jang processing. II. Changes
of the components and enzyme activities during the storage
of Chungkook-jang]. Hanguk Sikp’um Kwahakhoe Chi
(Korean J. of Food Science and Technology) 14(4):309-14.
[23 ref. Kor; eng]
Address: 1-2. Seoul Junior Health College, Seoul 100; 3.
Lab. of Sampyo Food Indust. Co., Ltd., Seoul 132.
925. Aihara, Cornellia. 1982. The dô of cooking: Complete
macrobiotic cooking for the seasons. Oroville, California:
GOMF Press (George Ohsawa Macrobiotic Foundation). 230
p. Illust. by Carl Campbell. Index. 28 cm.
• Summary: This is a compendium of four seasonal
cookbooks, each with the title The Dô of Cooking (Ryorido),
fi rst published individually in 1971. Contents: Preface.
Introduction. Selecting good foods. The secret of cooking.
Spring. Summer. Autumn. Winter. Glossary. Cutting styles.
Topical index (within each major food category {grains,
grains with vegetables, seaweeds, beans and tofu, etc.},
recipes are listed alphabetically). Recipe index (of all
recipes).
Contains many recipes calling for: Miso, natto, tofu
(regular, deep-fried, and frozen). Also: Amazake, azuki
beans, kuzu, mochi, sea vegetables, seitan (wheat gluten),
sesame seeds and gomashio.
Near the front of the book is a biographical sketch
and photo of Cornellia Aihara. She was born in 1926 in
Fukushima, Northern Japan. She learned macrobiotics from
George Ohsawa when he came to her town (Aizuwakamatsu)
for lectures; this changed her life. While in school, she
began corresponding with Herman Aihara, who was living
in New York. In 1955 he invited her to New York. Although
they had never met, she trusted him and went to American
with only ten dollars in her pocket. They were married soon
after her arrival in New York. There they engaged in retail
business. When Mr. and Mrs. Ohsawa came to the USA from
Europe, Cornellia studied macrobiotic cooking by helping
Mrs. Lima Ohsawa at the fi rst macrobiotic summer camps
on Long Island in 1960; in the Catskill Mountains in 1961;
at the University of California at Chico in 1963; and at the
Big Sur Camp in 1964. Since 1961 Cornellia has devoted her
life to the teaching of macrobiotic cooking, childcare, home
remedies, and philosophy. Since 1965 Cornellia and Herman
Aihara have organized fourteen macrobiotic summer camps