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

of plant families (Glycine max and Glycine tabacina are
listed in the family Fabaceae, pronounced fuh-BAY-see),
fungi families, algae families, bacteria families. Cultivar
listings (by common name for the most important and
popular crops, e.g., shiitake, soybean, spinach, sprouting
seeds). Sources (names, addresses and phone numbers of
fi rms that sell seeds, plants, etc.: Domestic commercial,
domestic non-commercial, overseas commercial, overseas
non-commercial). Bibliography. Indices and appendixes:
Index of principal vernacular names. Index of vernacular and
other names occurring elsewhere in the text. Index of usage
and edible parts. Index of species native to or naturalized
in North America. Index of species not listed in Kunkel
[Gunther Kunkel. 1984. Plants for human consumption.
Koeltz Scientifi c Books, Germany]. Index of families
and genera. Appendix A: Abbreviations used–For type of
product offered, for annotated bibliographical citations, in
descriptions for sources. Appendix B: Endnotes used in the
cultivar listings.
As of Aug. 1994 an electronic version of this book is
now available. It runs on Microsoft Windows and uses more
than 25,000 hypertext links to cross reference information.
The main information on soybeans is found on pages 91
(Botanical listings for Glycine max and Glycine tabacina),
p. 219 (Aspergillus oryzae culture), p. 221 (Actinomucor
elegans culture for fermented tofu or sufu, and Rhizopus
cultures for tempeh), p. 224 (Bacillus subtilis culture for
natto), p. 482-83 (for “fi eld soybeans,” lists 5 black-skinned
cultivars, and 7 yellow-skinned cultivars; plus 11 “vegetable
soybeans”–Agate, Butterbeans, Envy, Extra Early, Fiskeby
V, Hahto, Hakucho Early, Kanrich, Okuhara Early Green,
Prize, and White Lion), p. 485-87 (sprouting seeds including
soybean sprouts with directions for sprouting), and p. 500
(Soyfood cultures).
Additional information on food uses of soybeans is
found throughout the book. Tofu: p. 9 (In Indonesia, a
salt derived from the fruit of Rhus javanica (Nurude, Muyen)
is used to coagulate tofu), p. 61 (In Japan the seeds
of Cannabis sativa, called asanomi, are used in deep-fried
tofu burgers (ganmodoki)), p. 76 (A vegetable curd similar
to soybean tofu can be made from the seeds of the bottle
gourd or calabash (Lagenaria siceraria)), p. 92 (The seeds
of the Bonavista bean or hyacinth bean (Lablab purpureus)
can be prepared as tofu), p. 127 (The seeds of okra, gumbo,
or lady’s fi nger (Abelmoschus esculentus) can be made into
tofu or tempeh). Kecap (Indonesian soy sauce): p. 9 (In
Indonesia, the plant tuberose (Polianthes tuberosa) is added
to the substrate in making kecap), p. 191 (In Indonesia,
fresh leaves of kaffi r lime, also called ichang lime, makrut,
or djeruk purut (Citrus hystrx) are used to fl avor kecap).
Miso: The following can be used as a substrate for miso–p.
88 (Peanuts), p. 94 (seeds of the velvet bean, also called
cowitch, cowhage, benguk (Mucuna pruriens)), p. 155
(barley (Hordeum vulgare)), p. 156 (proso millet (Panicum
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 420
miliaceum)). Address: 1870 Sunrise Dr., Vista, California
92084. Phone: (619) 726-0990.
1361. Natto Shikenho Kenkyukai (Society for the Study of
Natto); Norin Suisansho Shokuhin Sogo Kenkyujo (National
Food Research Institute). 1990. Nattô shikenho [Methods of
natto research]. Tokyo: NFRI and Korin Co. Ltd. 99 p. Illust.
21 cm. [Jap]*
• Summary: This subsection on Methods of natto research
is within a larger section on Methods of soybean research.
Within the natto subsection is an item titled Measurement of
soybean size (p. 1-2).
1362. Sumi, Hiroyuki; Hamada, H.; Nakanishi, K.; Hiratani,
H. 1990. Enhancement of the fi brinolytic activity in plasma
by oral administration of nattokinase. Acta Haematologica
84(3):139-43. [26 ref]
• Summary: Nattokinase can be used in oral fi brinolytic
therapy to treat thrombosis. Address: 1. M.D., Dep. of
Physiology, Miyazaki Medical College, Miyazaki 889-16,
Japan.
1363. Women’s Farmers Extension Service, Dep. of
Agricultural Extension Services, Ministry of Agriculture
(Ghana). 1990. Recipes for soybean, maize and cowpea
in Ghanaian traditional dishes. Accra, Ghana: Ministry of
Agriculture. 34 p. MOA Extension No. S4. *
Address: Accra, Ghana.
1364. Whole Natto Journal: Rethinking the Way We Eat &
Live.1990--. Serial/periodical. Japan. Publisher: Club NAT
(Division of Shonan Forum 21). Director / Editor-in-Chief:
Kohei Kitayama (FossaMagna Inc). Illust. 21 cm. [Jap]
• Summary: This magazine, except for the title and subtitle,
is entirely in Japanese. The description is based on Vol. 1,
No. 2 (Aug. 1990), the only issue owned by Soyinfo Center.
At the top of the cover (see next page), in English (white
letters on a gold background) is written “Everybody must
eat natto.” In this issue is one article about a Frenchman
who loves natto (p. 4-6), and another titled “Toward a
philosophy of natto,” by Yamamoto (p. 8-16); a photo shows
Mr. Yamamoto and an illustration shows the “natto triangle.”
Address: Kabushikigaisha Avan Shônan Fôramu 21 “Kurabu
Natto” Jimusho 3-3-25, Katase, Fujisawa-shi, Kanagawaken,
251, Japan. Phone: 0466-21-3356.
1365. Kane, Marion. 1991. The cutting edge. Toronto Star
(Ontario, Canada). Jan. 2. p. D8.
• Summary: In Japan, people are now enjoying foods made
from soybeans bred and grown in Canada.
Plant breeders at Agriculture Canada have developed
two soybean varieties for specialized markets in East Asia.
Harovinton is a large-seeded variety used to make tofu.
Nattosan is a small-seeded variety used to make natto, a