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

gm of protein per serving. It is especially important because
about 40% of the infant ‘patients’ are intolerant to cow’s
milk. Also, soybeans are prepared as a wet-milled full-fat
fl our added to a cereal pap. A normal ration for a one to two
year-old child is the equivalent of about 200 gm of whole
soybeans per day at a cost of approximately 20 cents (U.S.).
“Not only are staff members of the children’s home
concerned with the infants brought to them, but they visit
villages near Ogbomosho to promote the cultivation and use
of soybeans and teach women how to prepare them in local
dishes. Several farmers–both men and women–in the area are
now growing the crop and soybeans are being sold in local
markets.
“Women in other African countries including Ghana,
Cameroon, Uganda, Rwanda, and Zaire, are also using
soybeans in local dishes. A village with small-scale
equipment can provide soybean oil and meal for partially
defatted soybean fl our.”
Photos show: Nigerian mothers preparing soybean milk
for their babies at the children’s home near Ogbomosho,
Nigeria. A mother bottle-feeding soybean milk to her baby. A
mother preparing soybean/cereal pap for her infant. Address:
Ibadan, Nigeria.
1121. Kushi, Aveline; Esko, Wendy. 1985. The changing
seasons macrobiotic cookbook. Wayne, New Jersey: Avery
Publishing Group, Inc. xii + 265 p. Illust. Index. 28 cm. [43
ref]
• Summary: The recipes are arranged by the four seasons.
The index contains 43 entries for miso, 39 for tofu, 35 for
tamari, 18 each for seitan and tempeh, 3 for natto, and 1 each
for Japanese black [soy] beans, and for soybeans (dry).
Also contains entries for amazake, amazake pudding,
azuki beans, brown rice, hiziki [hijiki], kuzu, mochi, and sea
vegetables. Address: Brookline, Massachusetts.
1121a. Shurtleff, William; Aoyagi, Akiko. 1985. The natto
industry and market. In: William Shurtleff and Akiko
Aoyagi. 1985. Soyfoods Industry and Market: Directory
and Databook 1985. 5th ed. Lafayette, California: Soyfoods
Center. 220 p. See p. 118-20. As the following statistics (see
next 2 pages) show, the natto market in Japan has expanded
steadily throughout the postwar period.
1122. Noh, Chin-hwa. 1985. Traditional Korean cooking:
Snacks & basic side dishes. Elizabeth, New Jersey; Seoul
Korea: Hollym Corporation. 78 p. Illust. (color). Index
(general). Index of Korean recipe titles. 27 cm. [Eng; kor]
• Summary: This is an excellent cookbook of authentic
Korean recipes, each with its Korean name (romanized
and in Korean characters). Each recipe is accompanied by
numerous useful color photos. The front matter contains
an Introduction, Preparation tips, and 2 pages about the
healthy Korean diet. Soy related recipes include: Soft bean
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 354
curd soup (Sundubutchigae, p. 10). Seasoned fermented
soybean soup (Ch’onggukchangtchigae, with 1 cake bean
curd and 6-8 tablespoons seasoned fermented soybeans,
p. 11 [ch’onggukchang is Korean style natto]). Royal
soybean paste soup (Kungjungdoenjangtchigae, with 2
tablespoons soybean paste [Korean miso], p. 12). Bean
curd casserole (Tubu Chon-gol, p. 13). Wrapped bean curd
(Tubussamtchim, p. 15). Stuffed bean curd (Tubusobagi, p.
16). Steamed bean curd (Tubuson, p. 16-17). Bean curd in
soy sauce (Tubut’wigimjorim, p. 18). Salted bean curd and
beef (Tubu Soemgogijorim, p. 18). Salted beans (K’ongjorim,
with 1 cup black beans plus soy sauce, sugar, sesame
seeds, and sesame oil, p. 19). Cold cooked bean curd (Tubu
Naengch’ae, p. 22). Bean sprout rice (K’ongnamulpap,
with 2/3 lb. [soy] bean sprouts, p. 24). Dried radish strips
in soy sauce (Muumallaengijangatchi, p. 54). Cucumbers
in soy sauce (Oijangatchi, p. 55). Sesame leaves in soy
sauce (Kkaennipchangatchi, p. 56). Todok in red sauce
(Todokchangatchi, with 1 cup soy sauce, p. 56). Fermented
soybean lumps (Meju, with 18 lb. dried yellow soybeans,
p. 62-63). Soy sauce (Kanjang, homemade, p. 62-63).
Soybean paste (Toenjang, homemade, p. 63). Red pepper
paste (Koch’ujang, homemade, with 2 lb. fermented soybean
powder, 6 lb glutinous rice powder, p. 64).
Note 1. This is the earliest English-language document
seen (Jan. 2012) that uses the word “ch’onggukchang” to
refer to Korean-style natto.
Note 2. This is the earliest English-language document
seen (March 2009) that uses the word “Toenjang” to
refer to Korean-style soybean paste (miso), or the word
“Koch’ujang” to refer to Korean-style fermented red pepper
and soybean paste (miso).
The useful Glossary (p. 73-75) contains defi nitions of:
Bean curd (tubu). Beans, incl. yellow soybeans (huink’ong)
which are used to make [soybean] sprouts (k’ongnamul),
bean curd (tubu), soft bean curd (sundubu), bean paste
(toenjang), fermented soybeans for making soy sauce (meju),
seasoned fermented soybeans (ch’onggukchang [Korean
natto]), soybean fl our (k’ongkaru), soy sauce (kanjang).
Brown soybeans (pamk’ong–literally “chestnut beans”)
are a chestnut brown color and have a smooth chestnut-like
texture when cooked.
Black soybeans (komunk’ong) are served as a side dish.
Mung beans (noktu), used to make mung bean
sprouts (sukchu namul), etc. Red kidney beans [azuki]
(kangnamk’ong).
Bean sprouts (k’ongnamul) may be grown at home or
purchased in the vegetable section of most grocery stores.
The large sprouts are from the yellow soybean; the smaller,
more delicate sprouts are from the green mung bean.
“Soybean paste (toenjang) is a thick brown paste
made from a mixture of mashed fermented soybean lumps
[soybean koji] (left from making the soy sauce), powdered
red pepper seeds and salt. It is used as a thickener for soups