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

soy fl our, whole soy fl our, soybean oil, textured vegetable
protein, etc. These problems are easily solved with alternate
table designs. For example, have one table for each language,
with the name of each soyfood product given fi rst in English
and then in the language of that country. Put the description
and comments in a glossary to avoid repetition. Or, have
a glossary entry for each soyfood, with the English name,
description, comments.
The table is divided into four basic types of soybean
products. After each, we will give the Cantonese name and
then the Japanese name, and we will indicate disagreements
using [sic]. NL = Not listed.
(1) Bean curd: Tau fu fu [sic] = kinugoshi tofu. Tau fu
= momen tofu. NL = yaki tofu [sic, yaki-dofu]. NL = koya
tofu or kori tofu [sic, koya-dofu or kori-dofu]. Tau fu pok =
abura age. Fu chu = yuba [sic, fu chu is dried yuba sticks.
Yuba in Mandarin is doufu pi]. fu joke [sic, fu jook] (bean
curd sticks) = NL. Tim joke [sic, tiem jook] (sweet bean curd
sticks) = NL. tau fu kon [Mandarin: doufu gan; pressed tofu].
(2) Soy sauce: Light = chan ch’an or sang chu = usu
kuchi shoyu [sic, not the same]. Dark, medium = see yu chan
yan = shoyu [sic, see yu is soy nugget sauce, not made in
Japan. Japanese shoyu is not traditionally made in China].
Dark, heavy, sweet = chu yan = NL.
(3) Fermented bean pastes and cheeses. Black bean paste
= dau see tau ch’ih = NL. Sweet, white bean paste = NL =
shiro miso. White soy cheese [fermented tofu, should be
classifi ed under tofu] = pai doufu-ru or foo yee or foo yu =
NL. Red soybean paste = NL = aka miso. Red soy cheese or
spiced red bean curd = hung doufu-ru or nom yee or nam yu.
(3) Miscellaneous soybean productions. Soy jam = yun
shi jeung = NL. Whole fermented soybeans = NL = nato [sic,
natto]. Red bean sauce = saang see jeung = NL. Soybeans
and malted rice = NL = moromi miso. Hoisin sauce = hoisin
= NL.
In the “Basic recipes” section is a recipe for Indonesian
dark sweet soy sauce (ketjap manis).
The Glossary (p. 499-515) contains the following soyrelated
entries: “Bean Curd (tofu, Japanese; tao foo, Chinese;
tahu, Indonesian and Thai; tokwa, Philippines): A curdled,
soft, cheeselike preparation made from soybean milk. Used
as a source of protein in Asian cooking. Available loose or in
packages.”
Bean paste, red sweet [from azuki beans]. “Substitute
Chinese sweet red bean paste, p. 132.”
Bean paste, yellow (Chinese).
“Beans, black salted fermented. (Called dow see in
Chinese) These are very salty soybeans, sold in cans in
Chinese markets. Used with garlic as a fl avoring for fi sh
and pork dishes. substitute: Soybeans, cooked until soft and
seasoned with plenty of soy sauce.”
Bean sprouts: Usually refers to mung bean sprouts,
“although alfalfa and soybean sprouts are also used.”
Hoisin sauce: Soybeans are a major ingredient, along
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HISTORY OF NATTO AND ITS RELATIVES 341
with garlic, chili peppers, and various other spices and
ingredients.
Miso. Oyster sauce: “A Chinese sauce, made from
oysters cooked in soy sauce and brine.” Used as a seasoning
with cooked foods and as a table sauce. See recipe p. 146.
Red bean sauce: “A strong table sauce made from
mashed soybeans.” Available in cans from Chinese stores.
Soy sauce
Also contains entries for: Kombu. Monosodium
glutamate (MSG; “I do not use it nor do I recommend its
use”). Mung beans.
The index contains 28 entries for soybean, 22 for soy
sauce, 14 for miso, 6 for bean paste, oyster sauce, teriyaki, 4
for bean curd–deep fried, hoisin sauce, vegetarian dishes, 2
for ketjap, and 1 each for beans–black salted fermented, bean
curd–fermented, jam–soy, jang (see miso), milk–soybean,
ragi, shoyu (see soy sauce), soybean oil, sukiyaki, tahu,
tau-fu or tau-hu (see bean curd), tempe [tempeh], textured
vegetable protein (TVP), tofu (see bean curd), tou shih [soy
nuggets],
About the author (from the rear cover): “Jennifer
Brennan grew up in Pakistan and India and has spent many
years in Southeast Asia. She is the author of The Original
Thai Cookbook.” She is “Winner of the IACP [International
Association of Culinary Professionals] Award for the Best
Literary Food Writing.”
1063. GEM Cultures. 1984. Food cultures from around the
world / and more [Mail order catalog]. 30301 Sherwood Rd.,
Fort Bragg, CA 95437. 4 p. [4 ref]
• Summary: Contents: 1. Powdered cultures for soycrafters:
Powdered starter cultures for tempeh, miso, amazake, shoyu,
and tamari. In home and commercial sizes. Rice koji. 2. Koji
starter kits. 2. Fresh self-renewing cultures: Viili starter,
sourdough starter, kefi r grains, natto starter, living tempeh
starter. 3. Coagulants for tofu making (nigari, Terra Alba
calcium sulfate in 1 lb or 5 lb bags).
4. Some helpful books. 5. Sea vegetables from the
Mendocino Sea Vegetable Co. Our purpose. How to order.
Address: Fort Bragg, California. Phone: 707-964-2922.
1064. Kagaku Gijutsu-cho, Shigen Chosa-kai (Science &
Technology Bureau). 1984. Shitei shokuhin seibun hyô
[Standard tables of food composition in Japan. 4th ed.].
Tokyo. 370 p. Introduction by R. Kagawa, Joshi Eiyo
Daigaku. 28 cm. [Jap; Eng]
• Summary: Pages 76-80 gives a nutritional analysis of the
following Japanese soyfoods: Soybeans: whole domestic
(dry, or boiled), USA whole dry, Chinese whole dry. Green
immature: raw, or boiled. Soybean sprouts: raw, or boiled.
Defatted soybeans: whole, or dehulled. Kinako (roasted,
ground soybeans). Budô-mame. Tofu: regular (momen),
silken (kinugoshi), soft, packed, Okinawa tofu, grilled (yakidofu),
nama-agé (deep-fried tofu cutlets), abura-agé (deep-