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

vegetable), katsuobushi (dried bonito fl akes), and shiitake
mushrooms (p. 86). However MSG is derived naturally
from konbu whereas GMP (guanosine 5’-monophosphate)
is derived from shiitake. These substances were previously
thought to “enhance taste intensity” (p. 35, 256). The
“Chinese restaurant syndrome” is discussed on pages 309-14.
Although “soy” is not mentioned in the index, it does appear
several times in the book: soy sauce (p. 257), soy (p. 265,
267, 268).
Contents (in 8 parts): I: General concepts (3 papers.
“Recent progress in the taste receptor mechanism.”
“Fundamental properties of umami in human taste
sensation.” “The umami taste concept: Implications for the
dogma of the four basic tastes” (sweet, sour, salty, bitter)).
II. Developmental aspects (3). III: Receptor mechanisms (5).
IV: Psychometric analysis (7). V: Physiology and behavior
(3). VI: Brain mechanisms (3). VII: Nutrition and behavior
(3). VIII: Overview. Address: 1. Faculty of Nutrition,
Koshien Univ., Takarazuko, Japan; 2. Director, Monell
Chemical Senses Center and Dep. of Physiology, Univ. of
Pennsylvania, Philadelphia, PA.
1244. Nichterlein, Karin. 1987. Huelsenfruechte [Legumes].
Bonn, Germany: AID (Auswertungs- und Informationsdienst
fuer Ernaehrung, Landwirtschaft und Forsten). 20 p. Illust.
21 cm. [10 ref. Ger]
• Summary: The section on soybeans (p. 14-16) discusses
soya oil, lecithin, soybean meal, soy protein concentrates,
soya bread, low-fat soy fl our, Sojamark (Soya meat), TVP,
soya milk, tofu, soy sauce (shoyu, tamari), miso, tempeh,
sufu (fermented tofu), natto, and soy sprouts. Address:
Institut fuer Pfl anzenbau und Pfl anzenzuechtung I, Giessen,
Germany.
1245. NODAI Research Institute. 1987. Traditional foods
and their processing in Asia. Tokyo: NODAI Research Inst.
vii + 235 p. Seminar held Nov. 13-15, 1986 at the Tokyo
Univ. of Agriculture, Tokyo, Japan.
• Summary: Contents include: Oncom: Fermented peanut
pressed cake, by Dedi Fardiaz. Mochi: Rice Cake, by Akiko
Kawabata. Miso: Bean paste, by Hisao Yoshii. Chemistry
and technology of tofu and its derived products, by Tokuji
Watanabe. Indigenous fermented foods in Nepal, by Tika
Karki. Improvement of traditional soy sauce fermentation
mold, by Sri Hartadi and Siti Kabirun. Address: Tokyo Univ.
of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156,
Japan.
1246. Onishi, Reiko; Abe, Keiko; Honma, Seiichi; Aida, Ko.
1987. Nattô no nenshitsu-butsu ni kansuru kenkyû [Studies
on a viscous substance of natto]. Nippon Kasei Gakkai-shi
(J. of Home Economics of Japan) 38(10):871-76. (Chem.
Abst. 108:73981. 1988). [15 ref. Jap; eng]
Address: 1&3. Faculty of Home Economics, Ochanomizu
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 389
Univ., Bunkyo-ku, Tokyo 112, Japan.
1247. Rizzi, George P. 1987. The biogenesis of food-related
pyrazines. Food Reviews International 4(3):375-400. [102*
ref]
• Summary: Flavorous pyrazines have been found in many
fermented foods; the most extensive studies are those on
soybeans, cocoa, and cheeses. At least three studies (which
are summarized) have shown that natto contains various
pyrazines. Table 2 (p. 379) shows pyrazines in foods
produced by specifi c microorganisms; they are found in
natto (produced by Bacillus natto), soysauce (Aspergillus
sojae), miso (Aspergillus oryzae), and soybeans (Aspergillus
oryzae). Address: The Procter & Gamble Company,
Cincinnati, Ohio.
1248. Singleton, Paul; Sainsbury, Diana. 1987. Dictionary
of microbiology and molecular biology. 2nd ed. Chichester,
New York, Brisbane, Toronto & Singapore: John Wiley &
Sons, Ltd. xii + 1019 p. Illust. 25 cm. A Wiley-Interscience
Publication.
• Summary: Contains entries for: fermentation, fermented
foods, fermenter (fermentor), miso, natto, nitrogen fi xation
(dinitrogen fi xation), ogi, oncom, shoyu (see Soy sauce), soy
paste (see Miso), soy sauce (shoyu), sufu, tempeh, tofu (an
intermediate in Sufu production).
1249. Terajima, Ryôan. comp. 1987. Wakan sansai zue 7
[Collection of Japanese and Chinese diagrams and drawings
of all things]. Tokyo: Heibonsha. 442 p. 18 cm. Series: Toyo
bunko, no. 471. Toyo Pocket Library series. [Jap]*
• Summary: See Terajima 1711 (or 1713). This is a
translation into modern Japanese, with a title slightly
different from that of the original. There have been at least
3 different editions over the centuries, most recently in
1907, 1929, and 1980 on. The set published by Heibonsha
was published in 16 volumes from 1980 (vol. 1) to 1990
(vol. 16). This Vol. 7 was chosen at random as one example.
We do not know which volume (or volumes) contains the
information on soy. Address: Physician.
1250. Weingartner, Karl E.; Dashiell, K.E.; Nelson, A.I.
1987. Soybean utilization in Africa: making place for a new
food. Food and Nutrition (FAO) 13(2):21-28.
• Summary: Contents: Introduction. Research into
utilization. African governmental support. Commercial soy
foods. Utilization in village homes. Soybean oil and animal
feed.
“For the most part, the lack of attention to possible uses
for soybeans has stemmed success of promotional efforts
on the production side... Two international institutions are
involved with soybean utilization in sub-Saharan Africa:
the International Institute of Tropical Agriculture (IITA)
at Ibadan, Nigeria, and the International Soybean Program