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

introduced it to the Natto Assoc. in May when he lectured
about it at Hanamaki hot springs (onsen) in Iwate prefecture.
In Sept. 1981 he presented another lecture on tempeh to
the Association at Yamanashi prefecture. In May 1983 at
the Ueno restaurant (Seiyoken) in Tokyo the Natto Assoc.
decided to pursue tempeh research and popularization,
including recipe testing. Ohta and Kanasugi will be advisors
on the project. Mr. Ebara is in charge of tempeh cultures.
In June 1983 the Natto Association sent a team of 3 men
to Indonesia to study tempeh. Mr. Kanasugi, Mr. Hisao
Nagayama (a natto historian), and Mr. Kikuo Chiba spent 5
days in Jakarta, Bogor, and Yogyakarta, looking at tempeh
production and visiting KOPTI. The trip was successful and
on their return (on June 18) they presented a report. In July
the Natto Assoc. founded a research laboratory in Omiya
city (Saitama prefecture) and at the end of July it started
to produce tempeh spores for members of the Association
only, and (perhaps) to introduce tempeh as “tempeh natto”
in Japanese confections and as a meat extender. The year
1983 has been proclaimed as the “fi rst year of tempeh in
Japan” (Tenpe Gannen). Address: Shimo-cho 3-6, Omiya-shi,
Saitama-ken 330, Japan. Phone: 048-644-1323.
972. Shurtleff, William. 1983. Log of soyfoods research trip
to Hong Kong, China, Singapore, and Japan: May 29 to July
10, 1983 (Unpublished report). Soyfoods Center, P.O. Box
234, Lafayette, CA 94549 USA. 117 p. Aug. Unpublished
manuscript.
• Summary: Contents: Hong Kong: K.S. Lo and Vitasoy.
May 29 (Sunday)–Plane from Hong Kong to Guangzhou
City (Canton) in Guangdong (Kwantung) province. China:
Guangzhou (May 29-30), Zhengzhou, Beijing, Harbin,
Beijing #2 (Scurlock, Chen Xi-Hau, Joe Rakosky, Terrence
Foley, local markets, vegetarian deli). Singapore: STS and
Anders Lindner, Alan Yeo, American Soybean Association
(Don Bushman, Sabrine Lee, Lars Wiederman).
Japan: Seiyu department store, Kibun, ASA Tokyo
(Ms. Kojima), Kanji Tsuchiya, Japan Soymilk Assoc., Sano
Rinji, Kikori, Prasad and natural foods, Goro Kanasugi
and tempeh, Tsuchiya soymilk #1, Kikkoman at Noda
(Yokotsuka #1, Mizunuma, Plant #6 modern, Yokotsuka #2,
Goyo Gura, Noda Museum, Noda Library, Mr. Ichiyama),
Morinaga, Kikkoman Tokyo, Japan Packaged Tofu Assoc.,
Natto statistics, Asahimatsu, Natto-tempeh meeting, Mr.
Katoh, Nakano Masahiro, Mr. Iitsuka of Kikkoman, Daizu
Shokuhin Kaihatsu, Tsuchiya #2, Nagayama, soynuts, oil
association, kinako, Ishige, Mr. Mori and soy sprouts, Katoh,
Arai-san, Kodansha, Nagayama and kinako, Dr. Nakano
#2, Arai shoyu, Tsuchiya #3, Tenmi. Address: Lafayette,
California.
973. Shurtleff, William; Aoyagi, Akiko. 1983. The book of
tofu. 2nd ed. Berkeley, California: Ten Speed Press. 336 p.
Illust. by Akiko Aoyagi Shurtleff. Index. Aug. 28 cm. [321
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 315
ref]
• Summary: Three parts of this new edition have been
extensively revised and updated: (1) “Tofu Makers in the
West” (p. 313-16) has been updated and now includes 310
tofu producers in the Western world (with the name, address,
phone number, and contact person for each company),
arranged by state or foreign country. This is the only tofu
book containing such a directory.
(2) The “Bibliography” (p. 319-324) has been greatly
expanded and updated. It now contains 321 publications on
tofu, including all known scientifi c and nutritional journal
articles, the 33 books about tofu written in North America
since publication of the fi rst edition of The Book of Tofu in
1975, and other key articles and books about tofu from East
Asia and Europe, the earliest from Europe dating back to
1613!
(3) An updated listing of “People and Institutions
Connected with Tofu” in the U.S. and around the world,
including researchers, major tofu manufacturers in Japan,
trade associations, publications, equipment dealers, and tofu
apprenticeship programs.
The “Glossary” (p. 325-27) has been condensed to make
space for the expanded bibliography and back matter. There
is a new page about the Soyfoods Center (p. 333). The page
“About the Authors” (autobiographical) has been expanded,
and the photograph has been updated. “Sending Tofu to the
Four Directions” (p. 335) and the inside rear cover have both
been updated. Still contains 500 vegetarian recipes–both
western and eastern style.
Note: A news release of 17 Aug. 1983 states: “The Book
of Tofu, which introduced the Western world to tofu and
inspired the founding of more than 200 tofu shops and soy
dairies in North America, has sold 340,000 copies to date,
making it the world’s best-seller on this popular new ‘protein
source of the future.’” Address: Soyfoods Center, P.O. Box
234, Lafayette, California 94549.
974. Leviton, Richard. 1983. Report on soyfoods
research trip across America, September 1983. Colrain,
Massachusetts. 8 p. Unpublished typescript.
• Summary: Visited or discusses: Grainaissance (makes
amazake and mochi), Brightsong (Dik / Richard Rose),
Sonoma Specialty Foods (California), Northern Soy
(Rochester, New York), Southwest Soyfoods (Richard
Jennings), White Wave (Steve Demos, Boulder, Colorado),
Quong Hop & Co. (South San Francisco, California),
Modern Fare (Loveland, Ohio), Soyfoods Unlimited
(Valerie, Gary and John Robertson, San Leandro, California).
Soyfoods Center (Lafayette, California), Soyfoods of
America (Doug Fiske and Ken Lee, Los Angeles), Real
Foods (Polk St., San Francisco), Tumaros (Los Angeles),
Unicorn (Terry Dalton, Florida), Japantown and Rainbow
Grocery (San Francisco), Berkeley Natural Grocer and
Berkeley Co-op (Bob Gerner, California), Hinode Tofu Co.,