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

Note: This is the earliest English-language document
seen (Jan. 2012) that uses the word “Chungkookjang” to
refer to Korean-style natto. Address: 1. Dep. of Food and
Nutrition, Busan National Univ., Busan; 2-3. Food Chem. &
Technol. Lab., Korea Advanced Inst. of Science & Technol.,
Seoul, South Korea.
994. Suh, Jeong-Sook; Ryu, M.K.; Hur, Y.H. 1983. [Effect of
bacillus strains on Chungkook-jang processing. III. Changes
of free amino acid contents and nitrogen compounds
during Chungkook-jang koji preparation]. Hanguk Sikp’um
Kwahakhoe Chi (Korean J. of Food Science and Technology)
15(4):385-91. Dec. [31 ref. Kor; eng]
Address: 1. Dep. of Food Science & Nutrition, Seoul College
of Health; 2. Lab. of Sampyo Food Indust. Co., Ltd., Seoul;
2. Dep. of Food Processing Technology, Seoul College of
Health.
995. Product Name: [Miso, Shoyu, Koji, and Natto].
Foreign Name: Miso, Shoyu, Koji, Nattô.
Manufacturer’s Name: Ab & Paulien Schraft Soyfoods.
Manufacturer’s Address: Mas Miquelet, Baillestavy
66320, France.
Date of Introduction: 1983.
New Product–Documentation: Letter from Sjon Welters.
1982. April 16. “Two Dutch people, just back from studying
with Thom Leonard and The Farm (Tennessee) in the States,
are setting up a small plant to produce miso, shoyu, natto,
and koji: Ab & Paulien Schraft.”
Shurtleff & Aoyagi. 1983. The Book of Miso. 2nd ed.
p. 255. Letter from Sjon Welters. 1989. July 24. “As far as I
know, this company never got off the ground.”
996. Product Name: Hime Brand Mito Natto. Fermented
Soy Beans.
Manufacturer’s Name: JFC International Inc. (Importer,
Distributor). Made in Japan.
Manufacturer’s Address: South San Francisco, CA 94080.
Date of Introduction: 1983.
Ingredients: 1986: Soy beans, water, mustard in separate
packet.
Wt/Vol., Packaging, Price: 3.5 oz. (100 gm). Retails for
$0.69 (1986, Walnut Creek, California).
How Stored: 1986: Frozen.
New Product–Documentation: Label. 1983, undated. Red
and blue on clear fi lm.
Product with Label purchased at Diablo Oriental Foods.
1986. Product name is now: Mito Natto: Fermented Soy
Beans W / Mustard. Red, black, white and gold on clear fi lm.
5 by 5 inches. Circular illustration of a Japanese princess
(hime) in upper right of front panel. “Keep frozen.” On one
side: “Sandwich natto: You can make sandwich natto by
placing Natto between the breads.” “Keep frozen. Thaw
before using. If thawed accidentally, use as soon as possible.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 321
Do not refreeze.” Other side: “How to use natto in cooking.”
Recipes for: (1) To serve it with noodles. (2) Natto paste.
997. Komatsuzaki, T.; Ohkuro, I.; Kuriyama, S.; Kawashima,
M. 1983. [Infl uence of carrageenan on the non-specifi cally
immunizing effects of natto bacilli]. Igaku to Seibutsugaku
(Medicine and Biology) 106:163-67. [Jap]*
998. Product Name: [Tempeh Natto (actually this is
tempeh)].
Foreign Name: Tenpe Nattô.
Manufacturer’s Name: Takashin Shokuhin (Takashin
Foods).
Manufacturer’s Address: Tachibana 1-29-2, Sumida-ku,
Tokyo 131, Japan. Phone: 613-5311.
Date of Introduction: 1983.
How Stored: Refrigerated.
New Product–Documentation: Letter, Label and leafl et
sent by Mr. Mitsuaki Yamanaka of Takashin. 1984. May.
Shurtleff & Aoyagi. 1985. History of Tempeh. p. 75.
999. Fujimori, Ikuo. 1983. Daizu. Shizen kindaabukku
[Soybeans. Natural children’s book]. Tokyo: Fureberu-kan
K.K. 30 p. Illust. by Akira SETO. 26 cm. [Jap]
• Summary: A children’s book with superb color