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

(Deep fried) Tofu burgers–Tofuburgers frits. Burgers de
tofu (frits).
(Deep fried) Tofu pouches–Poches de tofu (frites).
Silken tofu–Tofu soyeux. Pressed silken tofu–Tofu
soyeux.
Grilled tofu–Tofu grillé.
Dried frozen tofu–Tofu séché. Tofu déshydraté.
Okara or soy pulp–Okara (l’).
Yuba–Yuba (le).
Dried yuba sticks -
Sweet dried yuba -
Fermented black soybeans -
Miso or soybean jiang–Miso (le).
Soy sauce–Sauce de soja. Sauce soja. Shoyou (le).
Chinese sauces -
Tamari–Tamari (le).
Tempeh–Tempeh (le).
Fermented tofu–Tofu fermenté (au vin).
Fermented soymilk–Lait de soja fermenté.
Natto, thua-nao, kinema–Natto (le).
Soy oil–Huile de soja.
Soy lecithin–Lecithine de soja.
Soy fl our–Farine de soja.
Whole (full fat) soy fl our–Farine de soja entière.
Defatted soy fl our–Farine de soja dégraissée.
Soy grits and fl akes–Flocons et granule de soja.
Cereal-soy blends (CSM, WSB, etc.) -
Soy protein concentrate–Proteine de soja concentrée.
Soy protein isolate / Isolated soy protein–Isolat de
proteines de soja. Proteine de soja isolée.
Textured soy protein products–Protéines de soja
texturées (Produits à base de proteines de soja texturée).
Textured soy fl our, TSF, or TSP–Farine de soja texturé.
Textured soy concentrates–Concentrat de soja texturé.
Textured soy isolate–Isolate de soja texturé.
Spun soy protein fi bers–Address: Soyinfo Center,
Lafayette, California 94549.
934. Reddy, N.R.; Pierson, M.D.; Sathe, S.K.; Salunkhe,
D.K. 1982. Legume-based fermented foods: Their
preparation and nutritional quality. CRC Critical Reviews in
Food Science and Nutrition 17(4):335-70. [125 ref]
• Summary: Contents: 1. Introduction. 2. Soy sauce.
3. Tempeh. 4. Meitauza. 5. Miso. 6. Natto. 7. Sufu. 8.
Fermented soybean milk and other fermented legume milk
products. 9. Kenima [sic, kinema]. 10. Oncom (fermented
peanut press cake). 11. Waries. 12. Papadams. 13. Dhokla.
14. Khaman. 15. Idli. 16. Dawadawa. 17. Other legumefermented
foods. 18. Future of legume-based fermented
foods. References. Nutritional composition is given.
Concerning Dawadawa: Made from the cotyledons
of the seeds of the locust bean (Parkia biglobosa) it “is
also known as ‘kpalugu’ by the Kusasis and Dagombas of
northern Ghana, ‘iru’ in Nigeria, ‘kinda’ in Sierra Leone,
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 303
and ‘netetou’ in Gambia.” It is a protein-rich, “strongsmelling
product” that is used as a supplement in soups,
stews, porridges, and dumplings. It can be stored without
refrigeration for about a year in the tropics. It is eaten in all
northern areas of the coastal nations of West Africa: Guinea,
Sierra Leone, Liberia, Ivory Coast, Ghana, Togo, Benin,
Nigeria, and Cameroun, and in the tier of countries above
these including Bissau, Gambia, Senegal, Mali, Upper Volta,
Niger, and Chad.
Note 1. Soybeans are not mentioned in connection with
dawadawa.
Note 2. The source of the misinformation about
“kenima” is Batra and Millner (1976). Address: 1-2. Virginia
Polytechnic Inst. and State Univ., Blacksburg, Virginia; 3.
Univ. of Arizona, Tucson; 4. Mahatma Phule Agricultural
Univ., Rahuri, Maharashtra State, India.
935. Reed, Gerald. ed. 1982. Prescott & Dunn’s industrial
microbiology. 4th ed. Westport, Connecticut: AVI Publishing
Co. xii + 884 p. Illust. Index. 23 cm.
• Summary: Chapter 12 (p. 492-538; 129 refs.), by H.L.
Wang and C.W. Hesseltine, is titled “Oriental Fermented
Foods.” It discusses: Soy sauce, miso, tempeh, ontjom,
Hamanatto (known as tou-shih in China, tao-si in the
Philippines, and tao-tjo in the East Indies [No! Tao-tjo is
Indonesian-style miso]), sufu (also called Chinese cheese
or bean cake), natto, idli, ang-kak, fermented fi sh products
(incl. nuoc-mam), absence of mycotoxin in fermented foods,
summary. Address: Vice president, Amber Labs, Milwaukee,
Wisconsin.
936. Saono, S.; Winarno, F.G.; Karjadi, D. eds. 1982.
Traditional food fermentation as industrial resources in
ASCA countries. Jakarta, Indonesia: Indonesian Institute
of Sciences (LIPI). xix + 259 p. Proceedings of a technical
seminar, held 9-11 Feb. 1981 at Medan, Indonesia. No index.
28 cm.
• Summary: ASCA, the Association for Scientifi c
Cooperation in Asia, was established in 1970. Each of the
many interesting papers from this symposium that relates to
soya is cited separately. Address: Indonesia.
937. Schlessinger, David. ed. 1982. Microbiology.
Washington, DC: American Society for Microbiology. xi +
420 p. Illust. Author index. Subject index. 27 cm. [Eng]
• Summary: This book is divided into an introductory
note (by Schlessinger) plus fi ve parts. Part 1 (p. 3-77)
is titled “The Bacillus subtilis chromosome: Structure,
implication, modifi cation and molecular cloning,” which
is in turn divided into 19 chapters by various authors, as
follows: 1. Isolation of Bacillus subtilis genes from Charon
libraries. 2. Recombination between phage and plasmid
vectors in Bacillus subtilis. 3. Bacillus subtilis �-amylases:
Regulation of production and molecular cloning. 4. Virulent