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

held at the Natto Association headquarters in Tokyo, Japan.
Five leaders of the Association, Dr. Teruo Ohta and Kiyoaki
Katoh from the National Food Research Institute (NFRI),
William Shurtleff from Soyfoods Center, and Mrs. Yasuko
Torii (author of books on natural foods and farming) met for
6 hours to discuss developments with tempeh in the USA and
strategies and tactics for introducing tempeh to Japan. This
is a thank-you note for attending that meeting and the dinner
afterwards. Address: Shimo-cho 3-6, Omiya-shi, Saitamaken
330, Japan. Phone: 048-644-1323.
964. Zenkoku Shokuhin Shinbun (National Food News).1983.
Shisatsu Haken-in kikoku hôkoku Zennôren Tenpe kenkyûkai
[The Japan Natto Association’s Tempeh research group
presents its homecoming report after being sent to study
tempeh]. No. 456. July 11. p. 6. [Jap]
• Summary: On 18 June 1983 the group had a regular
meeting and listened to the report of the tempeh study group
that has just returned from Indonesia. Mr. Ose, the chair, told
the members that it is unfortunate that the mass media are
doing stories on tempeh before it is fi rmly established in and
adapted to Japanese culture. He asked members of the group
to please refrain from publicizing tempeh before it is ready.
965. Product Name: [Dried Natto].
Foreign Name: Hoshi Nattô.
Manufacturer’s Name: Azuma Shokuhin K.K.
Manufacturer’s Address: Tochigi-ken, Japan. Phone:
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 310
0268-24-9313.
Date of Introduction: 1983. July.
Ingredients: Soybeans.
Wt/Vol., Packaging, Price: 80 gm. in plastic bag. Retails
for ¥180 in Tokyo (July 1983).
How Stored: Shelf stable, 6 month shelf life.
New Product–Documentation: Product with Label
purchased in July 1983 by William Shurtleff at a department
store in Tokyo, Japan. The label, printed black on red, is 1.75
by 4.5 inches wide on each side. The total package is 6 by 5
inches. Shelf life: 6 months. How to store: Keep in a sealed
glass jar.
Back panel. Dried natto (hoshi nattô) has existed in
Japan since ancient times. (Note: Natto was probably made
in farmhouses, then sun-dried to preserve it). Now we make
it in a modern factory. Eat it as ochazuke (put it atop a bowl
of rice, then pour tea over it), or with beer. Or store it as an
emergency food.
Note: As of Jan. 2012 the dry natto is still in the plastic
bag, and smells fi ne.
966. Product Name: [Yukiwari Natto].
Foreign Name: Yukiwari Nattô.
Manufacturer’s Name: Maruyone Shokuhin Kogyô K.K.
Manufacturer’s Address: 1040-2, Kubota, Kubota-cho,
Yonezawa-shi, Yamagata-ken, Japan. Phone: Yonezawa
0238 (main), (37) 2111-3.
Date of Introduction: 1983. July.
Ingredients: Soybeans.
Wt/Vol., Packaging, Price: 160 gm. Retails for ¥180 in
Tokyo.
How Stored: Refrigerated.
New Product–Documentation: Product with Label