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

Food Science and Technology. See p. 65-67. Held 23-26 May
1982 at Bangalore, India.
• Summary: Discusses the amounts of miso, shoyu, and natto
produced in Japan. In Korea in 1978 an estimated 51,237
metric tons of soybean paste, 97,830 kiloliters of soy sauce,
and 33,525 metric tons of gochoojang (hot pepper paste)
were produced. Also discusses the amounts of tofu, tempeh,
and miso made in the USA. Address: USDA, Peoria, Illinois.
960. Steinkraus, Keith H.; Cullen, R.E.; Pederson, C.S.;
Nellis, L.F.; Gavitt, B.K. eds. 1983. Handbook of indigenous
fermented foods. New York, NY: Marcel Dekker. ix + 671 p.
May. Illust. Index. 26 cm. Microbiology Series, Vol. 9. [200+
ref]
• Summary: Contents: Foreword by E.J. Da Silva. Preface.
1. Indonesian tempeh and related fermentations: Protein-rich
vegetarian meat substitutes. 2. Indigenous fermented foods
involving an acid fermentation: Preserving and enhancing
organoleptic and nutritional qualities of fresh foods.
3. Indigenous fermented foods in which ethanol is
a major product: Types and nutritional signifi cance of
primitive wines and beers and related alcoholic foods.
4. Indigenous fermented amino acid / peptide sauces and
pastes with meatlike fl avors (p. 433-571): Introduction.
(A) Soy sauces: Japanese shoyu: Koikuchi, usukuchi,
and tamari; Chinese chiang-yu, by Tamotsu Yokotsuka (p.
437-51). Taiwanese soy sauce, by Liu (p. 451-56). Malaysian
soy sauce: Kicap, by Ong, Mercian, Poesponegoro and
Tanuwidja (p. 456-61). Indonesian soy sauce: Kecap, by
Saono, Poesponegoro and Tanuwidja (p. 461-65). Korean
soy sauce, by Chang (incl. homemade kanjang and meju,
p. 465-66). Taiwanese black bean sauce: Inyu, by Jan et al.
(p. 466-67). Philippine taosi [fermented black soybeans], by
Steinkraus (p. 467).
(B) Fermented soybean pastes: Japanese miso, by Ebine,
Shurtleff and Aoyagi (p. 468-79). Indonesian tauco, by
Saono et al. and Winarno (p. 479-82). Korean Doenjang and
kochujang, by Chang, Shurtleff and Aoyagi (p. 482-87).
(C) Fermented fi sh-shrimp sauces and pastes (p. 487-
526).
(D) Fish-soy sauce and fi sh-soy paste, by Ismail (p. 526-
30).
(E) Miscellaneous Oriental fermentations. Japanese
natto (itohiki natto), by Hayashi and Ota (p. 530-45).
Japanese Hama-natto (hamanatto) and related products (incl.
yukiwari natto, p. 545-47). Chinese red rice: Anka (Angkah
[ang-kak, angkak]), by Lin, Su and Wang, Sooksan and
Gongsakdi, and Pichyangkura (p. 547-53). Chinese sufu, by
Su and L.-P. Lin (incl. nyufu, p. 553-61). Note: Chapter 4
contains about 195 references.
5. Mushrooms: Producing single cell (microbial) protein
on ligno-cellulosic or other food and agricultural wastes.
6. General papers related to indigenous fermented
foods: Contributions of the western world to knowledge of
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HISTORY OF NATTO AND ITS RELATIVES 309
indigenous fermented foods of the orient, the importance
of microbial genetics in indigenous food fermentations,
new uses for traditional food fermentations, mycotoxin
problems in indigenous fermented foods and new methods
for mycotoxin analysis.
Less widely known fermented foods include: Idli, dosa/
dosai, dhokla (with soy, 131-35), enjera (162), tef/teff (164),
wot (165), hopper (173), kishra (175), lambic (179), ogi
(with soy, 189-98), mahewu (203), gari (208), dahi (249-57),
srikhand and lassi (256-57), laban rayeb, laban zeer, yogurt
(257-59; cultured soy yogurt is mentioned on p. 616), liban,
mast, mass, taw (260), tairu (with soy, 260-65), kishk or
kushuk (267), Metchnikoff (266), trahanas or tarhanas (271-
76), rabdi, jalebi (275), koumiss (276), kefi r (277-80).
Alcoholic beverages and foods: Honey wine, mead,
metheglin (305), tej (306), sugar cane wines, basi, bubod,
binubudan (307), palm wine or toddy (315-28), pulque (328-
37), kaffi r (344), tesguino (352), bouza (357), pito (358),
busaa (365) sake (373-79), yakju and takju (379), tape =
tapeh (381-400), ragi (381), tapuy (400), lao-chao (402),
madhu (406), brem (408), tropical vinegar (410-14), nata
(414-20), tea fungus (421), nuoc-mam (516-21).
Reviewed in Scientifi c American (Nov. 1983, p. 37),
and in Bio/Technology (1984. p. 364). Address: Inst. of Food
Science, Cornell Univ., Geneva, New York.
961. Herrmann, Karl. 1983. Ueber Sojabohnen und
Sojaprodukte [On soybeans and soybean products].
Ernaehrungs-Umschau 30(6):175-79. June. [17 ref. Ger]
• Summary: Contents: Introduction, nutritional
composition, amino acids in soy sauce. Unfermented soy
products: Soymilk, tofu (sojaquark), aburage, kori-tofu,
yuba, kinako. Fermented soy products: Soy sauce, miso
(sojapaste), tempeh, sufu, natto. Address: Instutut fuer
Lebensmittelchemie, Hannover Univ., Wunstorfer Str. 14,
D-3000 Hannover 91 [West Germany].
962. Obeta, J.A.N. 1983. A note on the micro-organisms
associated with the fermentation of seeds of the African
oil bean tree (Pentaclethra macrophylla). J. of Applied
Bacteriology 54(3):433-35. June. [10 ref]
• Summary: The resulting fermented food is popularly
known as “Ugba” among the Ibo people of Nigeria. It is an
important and inexpensive source of protein for these people
whose staple foods are defi cient in protein. The process is
thought to date from prehistoric times, although its origin
has never been documented. Address: Dep. of Microbiology,
Univ. of Nigeria, Nsukka, Nigeria.
963. Kanasugi, Goro. 1983. Re: Thanks for meeting with
the Natto Association in Japan to discuss tempeh. Letter
to William Shurtleff at Soyfoods Center, July 5. 1 p.
Handwritten, with signature. [Jap]
• Summary: On 2 July 1983 an interesting meeting was