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

in California; her cooking has been the biggest attraction.
On the cover is a large color photo of freshly prepared
food, including deep-fried tofu slices. Address: 902 14th St.,
Oroville, California 95965.
926. Anthonio, H.O.; Isoun, M. 1982. Nigerian cookbook.
Hong Kong and London: Macmillan. iv + 216 p. Illust.
Index. 23 cm.
• Summary: This primarily Yoruba (western Nigerian)
cookbook briefl y mentions soybean oil on pages 16 and 24.
The latter page states: “Soybean oil has many nutritional
advantages, but, unfortunately, it is not commonly available
yet in Nigeria. It is sometimes a constituent of the ‘vegetable’
oils seen in the markets.”
Pages 27-28 contain a section on the fermented locust
bean (Parkia fi licoide, Parkia biglobosa) which is called
oru in Yoruba, eginili-igala in Ibo, ete-edi-uku in Efi k, and
kalwa in Hausa. “The seeds are used extensively throughout
Nigeria as a fl avourful and nutritious addition to soups and
stews.” Soybeans are not mentioned.
The book contains many recipes for meat, fi sh, and
poultry. Address: 1. Head, Ibadan University’s Catering
Dep., Ibadan, Nigeria.
927. Aykroyd, Wallace R.; Doughty, Joyce. 1982. Legumes
in human nutrition. 2nd ed. Rome, Italy: Food and
Agriculture Organization of the United Nations (FAO). viii +
152 p. Illust. 28 cm. The original edition was 1964. [Eng]*
• Summary: Contents: Preface. Introduction. History of
legumes. Production and consumption. Composition and
nutritive value. Methods of processing and cooking. Effects
of processing on nutritive value. Toxic substances. Legume
proteins. Observations on the value of legumes in human
feeding. The place of legumes in human diets. Appendixes.
References.
On pages 49-51 are sub-sections on: Traditional
fermented soybean products (methods of preparation are
detailed in Appendix 5): Soy sauce (shoyu), soy paste
(miso), tempeh, natto, Hammanatto. Protein separation and
other extraction techniques. Soy-milk. Soybean curd (tofu).
Modern products from soybeans. Soy fl our and grits. Soy
protein concentrates. Isolated soy protein.
Under tofu (p. 50): “The curd may also be fermented to
make soy-cheeses, which resemble the more highly fl avoured
European cheeses. These are known in China as chou tofu,
which means stinking bean curd.” See also p. 120, where
yuba is mentioned.
Note: This 1982 edition was made by revising the
original 1964 edition. The revisions were made by Joyce
Doughty and Ann Walker (Dep. of Food Science, University
of Reading). Dr. Wallace Aykroyd died in Feb. 1979 just as
he was taking the fi rst steps toward this revision. Address:
1. Dep. of Human Nutrition, London School of Hygiene and
Tropical Medicine; Former Director, Nutrition Div., FAO,
Rome, Italy.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 301
928. Ebine, Hideo. 1982. Fermented soybean foods in Japan.
In: S. Saono, F.G. Winarno, and D. Karjadi, eds. 1982.
Traditional Food Fermentation as Industrial Resources in
ASCA Countries. xvii + 259 p. See p. 41-52. Proceedings
of a technical seminar, held 9-11 Feb. 1981 at Medan,
Indonesia.
• Summary: Production statistics for miso and natto
from 1970-1979 were presented. Miso increased from
552,207 tonnes in 1970 to a peak of 590,137 tones in 1973,
followed by a gradual decrease to 567,776 tons in 1979.
Natto production increased from 100,000 tonnes in 1970
to 158,000 tonnes in 1979. Statistics on the production of
fermented black soybeans (Tera Natto or Hama Natto) are
not available, but are roughly estimated at 10,000 tons.
An outline is then given of the chemical composition of
the different types of miso and natto as well as their methods
of manufacturing. Of the many benefi cial characteristics
of miso, the following are worthy of note: it has strong
antioxidative activity, a strong buffering activity, and a
bactericidal like effect against pathogens.
“Natto is one of the typical and popular soybean foods
in the Japanese diet. It is classifi ed into 2 major types; one is
called Hama Natto which resembles soybean miso in colour
and fl avour; the other is called itohiki natto. When referred
to simply as natto, it generally means itohiki natto. Natto
is a unique soybean food, fermented by Bacillus natto. The
surface of fermented natto is covered with characteristic
viscous and slimy substances consisting of B. natto cells and
polymers of glutamic acid.” Address: Applied Microbiology
Div., National Food Research Inst., Ministry of Agriculture,
Forestry and Fisheries, Yatabe, Ibaraki-ken, Japan.
929. Kanoe, M.; Kido, M.; Komatsu, T.; Toda, M. 1982.
Growth inhibitory effect of Bacillus natto on several
microorganisms of animal pathogenicity. Bulletin of the
Faculty of Agriculture, Yamaguchi University (Yamaguchi)
33:1-24. [Jap; eng]*
Address: Yamaguchi Univ.
930. Ko Swan Djien. 1982. Indigenous fermented foods.
Economic Microbiology 7:15-38. A.H. Rose, ed. Fermented
Foods. [67 ref]
• Summary: Contents: 1. Introduction. 2. Foods fermented
by moulds: Roles of the moulds. 3. Foods fermented by
bacteria: Fermented vegetable products, fermented fi sh
products, fermented seeds (natto, thua-nao, dagé), fermented
starch-rich raw materials (fermented maize products,
fermented rice products, fermented cassava), fermented plant
juice.
4. Foods fermented by a mixture of moulds and yeasts:
Ragi, micro-organisms, fermented starch-rich raw materials.
5. Foods fi rstly fermented by moulds [as in making