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

the enzyme]. Nippon Shokuhin Kogyo Gakkaishi (J. of
the Japanese Society of Food Science and Technology)
38(9):789-96. [Jap; eng]
• Summary: Lactosucrose was produced from the mixture of
sucrose and lactose by the enzyme levansucrase, produced
by Bacillus natto. Address: 1-6. Nagatanien Honpo Co., Ltd.
1384. Saio, Kyoko; Watanabe, Tokuji. 1991. Food use of
soybeans in Japan. In: K. Okubo, ed. 1991. Japan part of
Proceedings of the International Conference on Soybean
Processing and Utilization. 130 p. See p. 35.
• Summary: In 1988 some 47,000,000 tons of soybeans were
consumed in Japan; 79% of this amount was used to make
edible and 19% (8,900,000 tons) was used for foods. In the
process of making edible soy oil, more than 3,000,000 tons
of defatted soybean meal were produced; 89% of this was
used as livestock and poultry feeds, and 12% was used in
foods (mostly for soy sauce, but with some for soy protein
products and others). There has been a rapid increase in
consumption of edible oil and defatted meal in Japan,
accompanied by an increase in animal protein in the diet.
In 1988 Japan produced only 290,000 tons of soybeans
domestically, and most of this amount was used for
foods, especially tofu (60%), miso (24%), natto (9%), and
other foods (dried-frozen tofu, yuba, kinako, etc.). The
consumption of these foods has risen proportionally to the
increase in Japan’s population, which means that over all per
capita consumption is static.
A recent survey conducted in Japan showed that 82%
of Japanese ate soyfoods more than 3 times/week, and that
Japanese people had a rather good image of these foods,
describing them as healthy, natural, tasty, good for daily use,
inexpensive, and delicious.
Japanese enjoy both traditional and modern soyfoods.
The technologies for making “Vegetable Protein Products”
from soybean meal have been introduced from the USA
since 1970, but these have been modifi ed and adapted to suit
Japan’s tastes and needs. “The importance of soybean foods
in Japanese dietary life cannot be too much emphasized. We
love them as traditional but also new foods.” Address: 1.
Research Council Secretariat, MAFF; 2. Tokyo Metropolitan
Food Technological Research Center. K. Saio is presently
at: National Food Research Inst., MAFF, 2-1-2, Kannondai,
Tsukuba 305, Japan.
1385. Pearce, Jean. 1991. Getting things done: Tribute to a
miracle. Japan Times (Tokyo). Nov 10. [Eng]
• Summary: “Some time ago I offered to print recipes for
natto as a service to those who were disappointed that a
natto cookbook was not available in English. There were
no responses. Apparently no one has a favorite recipe. Now
there is a letter from a reader who says she doesn’t like natto
but she wants to learn to because of its nutritional value.
Please, she says, print some natto recipes.
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HISTORY OF NATTO AND ITS RELATIVES 428
“I checked my Japanese cookbooks but none listed natto
in the index. The basic recipe is, eat it with rice.
“There was one exception, The Book of Soba, by James
Udesky. His description may explain why it is not listed
in other English-language cookbooks.” There follows a
quotation about natto from Udesky’s excellent book–which
is much more than a cookbook.
A small portrait photo shows Jean Pearce.
Note: The date of this article may be Nov. 10. Address:
Columnist.
1386. Toyo Shinpo (Soyfoods News).1991. Mame ga fukkura
genmaiiri nattô: Takano Fuuzu ga hatsubai [Natto made with
the addition of brown rice has a nice soft texture, like that of
beans: Takano Foods starts to sell it]. Nov. 21. p. 3. [Jap]
1387. Roller, Ron. 1991. Interest in natto (Interview).
SoyaScan Notes. Nov. 26. Conducted by William Shurtleff of
Soyfoods Center.
• Summary: Note: Scott Halizon of Salt of the Earth in
Rifl e, Colorado, sells natto starter cultures. He says that Ron
Roller is planning to export small seeded natto soybeans to
Japan via Kawasho. Ron has visited some natto farms in the
USA (one in Virginia, where the Camp variety is grown).
His involvement is more for curiosity than fi nancial. He is
experimenting with making his own natto at home. Address:
President, American Soy Products, 1474 N. Woodland Dr.,
Saline, Michigan 48176. Phone: 313-429-2310.
1388. Fujimoto, Toshio. 1991. Nattô wa onshû o koete: Zen
sekai ni nattô o haken shiyô [Natto transcends love and hate:
Let’s send natto throughout the whole world]. Daizu Geppo
(Soybean Monthly News). Oct/Nov. p. 21-25. [Jap]
• Summary: Page 25 contains a sidebar announcing the
Tempeh Research Society’s Fukuyama Forum. Address:
Chikyû Nattô Kurabu, Daihyo [World Natto Club,
Representative].
1389. Product Name: [Tofu, Tempeh, and Natto].
Manufacturer’s Name: La Buona Terra.
Manufacturer’s Address: Corso Buenos Aires 36, 16129
Genoa (Genova), GE, Italy. Phone: 010/313241.
Date of Introduction: 1991. November.
New Product–Documentation: Letter from Gianni Viglino
(Via Mignone, 1/15, 17100, Savona, SV, Italy). 1991. Nov.
21. The only tofu shop in his area is La Buona Terra at the
address and phone number given above. The organization
is a macrobiotic center which offers these products fresh
each week. Letter from Gianni Viglino of Italy. 1991. Dec.
20. “This macrobiotic center has stopped selling tofu,
tempeh, and natto which they produce only for use in their
restaurant.”
1390. Conlon, Michael. 1991. Focus on food use could