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

1116. Watanabe, Sugio. 1985. [Manufacturing technique of
natto and process of packaging]. Shokuhin to Kagaku (Food
and Science) 20:1-5. [Jap]*
1117. Aubert, Claude. 1985. Les aliments fermentés
traditionnels: Une richesse méconnue [Traditional fermented
foods: An unrecognized richness]. Paris: Terre Vivante.
261 p. Index. 21 cm. Series: Collection les Vrais Aliments
d’Aujourd’hui et de Demain. [173* ref. Fre]
• Summary: The author gives good, brief introductions to
the fermented soyfoods tempeh, miso, miso pickles, shoyu,
tamari, sufu, natto, soy idli, and hamanatto. Related foods
that are also discussed include koji, amazake (amasaké),
and ontjom. See especially chapter VII: The fermentation
of legumes (p. 73-78). Part IV (p. 153-216) is a dictionary
of fermented foods and beverages, in which they are listed
alphabetically; basic information and references for each are
given. Instructions are given for preparing many of these
foods on a home scale, and for some foods (such as tempeh)
even recipes are given (fried tempeh, tempeh goreng). The
book contains many beautiful illustrations and an excellent
bibliography. The author acknowledges his extensive use
of the material in Handbook of Indigenous Fermented
Foods (1983) edited by K.H. Steinkraus. Address: Ingénieur
agronome de formation, France.
1118. Bradford, Peter; Bradford, Montse. 1985. Cooking
with sea vegetables: A collection of naturally delicious
dishes using to the full the bountiful harvest of the oceans.
Wellingborough & New York: Thorsons Publishing Group.
144 p. Illust. by Sue Reid. Index. 22 cm. [8 ref]
• Summary: The Bradfords have spent considerable time
studying food in Japan and are especially well qualifi ed
to present this vegan, macrobiotic cookbook. It contains
defi nitions of and/or recipes for using tofu, tempeh, miso,
natto (“The taste of these sticky fermented soya beans
is either loved or hated. It is somewhat like a very ripe
cheese”), shoyu (soy sauce), and seitan. Address: UK.
1119. Hume, D.J.; Shanmugasundaram, S.; Beversdorf,
W.D. 1985. Soyabean (Glycine max (L.) Merrill). In: R.J.
Summerfi eld and E.H. Roberts, eds. 1985. Grain Legume
Crops. London: Collins. xvi + 859 p. See p. 391-432. Illust.
Index. 24 cm. [192 ref]
• Summary: Contents: Introduction: History, current status
and future projections. Principal economic yield and uses
of crop products. Principal farming systems. Botanical and
agronomic features: Symbiotic nitrogen fi xation potential.
Principal limitations to production and yield: Developing
countries, developed countries. Fertiliser requirements.
Quality of seed constituents. Germplasm resources. Principal
breeding strategies: Adaptation to new geographic areas,
breeding methodology, breeding objectives, seed quality, pest
and disease tolerances, current trends in soyabean breeding.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 353
Avenues of communication among researchers (INTSOY,
AVDRC, IITA, FAO). Prospects for larger and more stable
yields.
Tables: (1) Area (1000 ha), yield (kg per ha), and
production (1000 tonnes) of soyabeans from 1969-71 to
1982. (2) Maturity durations and productivity potentials
of soyabeans in selected countries. (3) Glycine species
collections around the world. (4) Sources of resistance
among soyabeans to selected insect pests. (5) Sources of
resistance among soyabeans to selected diseases.
Table 9 shows that there are soybean germplasm
collections in 15 countries. This table has 4 columns:
Country, location (city), curator, and no. of accessions.
AVRDC in Taiwan has the largest germplasm collection in
one location (10,400 accessions, Tainan), followed by USA
(9,648, Illinois and Mississippi), India (4,000, Pantnagar;
1,800 Amravati), Japan (3,541, Tsukuba; 200, Morioka),
USSR (3,000, Leningrad), China (3,000 Jilin; 3,000 Hubei;
2,930 Shadong [sic, Shandong {W.-G. Shantung}]; 2,500
Beijing; 960 Heilungjiang [Heilongjiang]). Also: Australia
400, France 500, Nigeria 1,300, Indonesia 600, South Korea
2,833, North Korea 300, South Africa 600, Sweden 1,200,
and Thailand 1,686. Address: 1&3. Univ. of Guelph, Dep. of
Crop Science, Guelph, Ontario N1G 2W1, Canada; 2. Asian
Vegetable Research and Development Centre (AVRDC), PO
Box 42, Shanhua, Tainan 741, Taiwan, Republic of China.
1120. IITA Research Highlights.1985. On-farm performance
of a new soybean and the use of soybeans in treatment of
protein malnutrition in infants. p. 6-8. For the year 1984.
• Summary: A new soybean line–TGx 536-02D–has been
developed by IITA to meet the increasing demands of
farmers in the central and northern Guinea savannas of
Nigeria, which are outside the traditional soybean growing
areas. This new line, with a maturity of 105 to 110 days, is
higher yielding and earlier maturing than the widely grown
Malayan variety, which was introduced into Nigeria in the
early 1900s and which matures in about 140 days.
“An expanding market for soybean is due largely to the
popularity of soybeans to prepare ‘dawadawa,’ a fermented
paste used as a fl avoring. There is also a growing interest
in using soybean milk and fl our as an important source of
proteins for feeding babies and young children.”
“An outstanding example of the promotion and use of
soybeans to combat infant protein malnutrition (kwashiorkor)
in a Nigerian rural area was recently brought to the attention
of IITA scientists. A children’s home near Ogbomosho
specializes in treating infants with severe symptoms of
malnutrition, e.g. swollen bellies and skeletal limbs... The
infants are admitted to the children’s home with their mother
or guardians who prepare all the food for themselves and
their babies under the supervision of the staff. Soybeans are
prepared as a milk substitute by boiling, grinding, straining,
and recooking this liquid. This “milk” contains about 35