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

21. p. 9. [Jap; eng+]
• Summary: Representatives from 15 overseas countries
attended. Natto and tempeh’s “International Symposium”
opens. 350 people attended; they had active discussions.
Thua-nao (chuana) from Thailand was discussed.
1090. Toyo Shinpo (Soyfoods News).1985. Nyûjô kyaku
5,000 nin ni apuroochi [Nearly 5,000 people attended]. July
21. p. 8. [Jap; eng+]
• Summary: About the 1985 No-Salt Fermented Soybean
Conference, July 15-16 at Tsukuba Research Center.
Natto products were exhibited at a vegetable protein fair.
It was sponsored by the Dep. of Agriculture and Forestry
(Nôsuisho), from Aug. 26 to Sept. 7 at their building.
Vegetable protein is a basic part of our daily life. At that time
the Japanese Natto Association introduced tempeh, and they
took a poll of 140 people. 4.9% of women were aware of
tempeh. Mr. Kanasugi introduced tempeh foods to people.
Samples of tekka miso, croquettes, fried tempeh, and tempeh
burger were served. People like the fl avor of these.
1091. Yomiuri Shinbun (Yomiuri Daily News, Tokyo, Evening
ed.).1985. “Nattô”–sekai ni shinshutsu [“Natto” is spreading
out across the world]. July 24. [Jap]
• Summary: About the international symposium on nonsalted
fermented soybean foods held in Tsukuba, Japan.
Discusses tempeh as well as natto. Photos show: (1) A man
making tempeh in Indonesia. (2) A Japanese woman holding
a plate of tempeh snacks. Address: Japan.
1092. Asian Symposium on Non-Salted Soybean
Fermentation: Tempe, Kinema, Tua-nao, Natto. The roots of
biotechnology in monsoon Asia (Abstracts). 1985. Tsukuba,
Japan: Tsukuba Center for Institutes. 85 p. Held 15-17 July
1985 at Tsukuba, Japan. 26 cm. [Eng]
• Summary: For each paper there is a Japanese-language
abstract (p. 1-38), and an English-language abstract (p.
43-85). On pages 39-41 are full-page ads for Kume-Natto,
Marusan Sukoyaka Tenpe [Tempeh], and Torigoe Tenpe.
Address: Japan.
1093. Kawakami, Kozo; Kimura, Eiichi. 1985. Daizu ryôri
kotoba no rekishi. Tôfu wa mukashi “tôfu” to kaita [History
of soyfoods terminology in Japan. “Tofu” was previously
written with different characters]. Daizu Geppo (Soybean
Monthly News). July. p. 34-39. [8 ref. Jap]
• Summary: A full-page table (p. 39) lists all of the major
Japanese soyfoods and gives a citation for the earliest
Japanese-language document seen by the authors in which
each of their names fi rst appears. Address: 1. Nôgaku
Hakase, Shusai, Ryori Genten Kenkyukai; 2. Daizu Geppo
Staff.
1094. Kawakami, Kozo; Kimura, Eiichi. 1985. Daizu ryôri
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 348
kotoba no rekishi [History of soyfoods terminology in Japan:
Itohiki natto (stringy natto) (Document part)]. Daizu Geppo
(Soybean Monthly News). July. p. 34-39. [2 ref. Jap]
• Summary: A full-page table (p. 39) lists all of the major
Japanese soyfoods and gives a citation for each of their early
names.
Itohiki natto: What we now call natto (itohiki-natto)
was written as itohiki daizu (“string-pulling soybeans”) in
the old days. It was written like that in the entry for 19 Dec.
1405 in the Noritoki-kyo ki (Diary of Noritoki Fujiwara),
which is the earliest document seen that mentions natto. The
author’s name was FUJIWARA Noritoki, but he was usually
called Yamashina Noritoki because this nobleman’s family,
which lived on land they owned in Yamashina near Kyoto,
kept their diary for fi ve generations. This Yamashina family
was in charge of the supplies department for the Imperial
Court (Chotei), and all supplies that went to the Court had
to pass through this family, which recorded them in detail.
Another diary was kept by the family’s manager (banto),
and it is even more detailed, containing all of the prices of
the goods ordered, and including wages paid to laborers,
carpenters, etc. Therefore it is also a very useful book. In
those days people used natto in natto soup (natto-jiru), which
was quite popular. The earliest document seen that mentions
natto-jiru is the Matsuya Hisamasa Chakai-ki (Diary of the
Hisamasa Matsuya Tea Ceremony Group); natto-jiru was
mentioned in the entry for 5 Sept. 1561. Mr. Matsuya was a
rich merchant in the Nara area. His family kept their diary
for three generations. Address: 1. Nôgaku Hakase, Shusai,
Ryori Genten Kenkyukai; 2. Daizu Geppo Staff.
1095. Yacoumba, Doulaye. 1985. Un Burkinabé à Penne du
Tarn [A man from Burkina Faso in Penne du Tarn]. Lettre de
l’ARTS No. 2. p. 2. Summer. [Fre]
• Summary: For some years soybeans have been cultivated
in small amounts by the peasants of Burkina Faso. Up until
now they have been used to make Soumbala [sumbala],
a ball-shaped fermented soy product, that is an important
source of protein used for seasoning sauces. In hopes of
diversifying the uses of soya in his country, where soybean
acreage for food use is growing, the author worked at St.
Paul de Mamiac during 16-23 July 1985 where he learned
how to make tofu. He hopes to introduce tofu to Burkina
Faso.
A photo shows Mr. Yakoumba, sent by the Minister
of Agriculture of Burkina-Faso, and M.P. Boyer, mayor of
Penne.
Note 2. This is the earliest document seen (Jan. 2012)
that uses the word Soumbala to refer to dawadawa, a
condiment made from soybeans instead of the traditional
Parkia seeds. Address: Ministry of Agriculture, Burkina
Faso, Africa.
1096. Barrett, Clare. 1985. A practical guide to soyfoods.