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

“Moromi: The grounds or lees left in making soy or sake
and used as food.
“Moromi-sake: A kind of sake with rice grounds not
separated from the liquid. Syn. Doburoku, Nigorizake.
“Murasaki: Another name for the sardine, or for soy.
Namaage or Nama-age: Not listed.
“Nattô: A kind of food made of boiled [soy] beans
(usually sold in small packages made of rice straw).
“Nigari: The brine left by the deliquescence of salt.
“Nigashio: Same as Nigari.
“Oborodôfu: (1) A tôfu boiled down until it is almost
dry and relished with soy and sugar. (2) A kind of tôfu [sic,
unpressed tofu curds].
“Omame: (Bot.) Soy bean.
“Satsuma-iri: Food prepared by cooking a mixture of
parched rice and fi nely chopped sweet potato, and relishing it
with soy and sugar.
“Shitaji: Soy. See Shôyu.
“Shôyu: A kind of sauce made by pressing a fermented
mixture of calcined barley meal, boiled [soy] beans, yeast,
water, and salt; soy. Syn. Shitaji, tamari.
“Shôyu no moromi: Soy before it is pressed.
“Suiri: Cooked with vinegar. Iwashi no suiri: A sardine
cooked with a mixture of vinegar and soy. Syn. Suni.
“Sukimi: Flesh of fi sh sliced thin, and eaten relished
with soy and wasabi or horse-radish.
“Sukiyaki: Roasting sliced meat or fl esh with soy, in a
shallow pan.
“Sumiso: A kind of sauce made by rubbing together
miso and vinegar in a mortar [suribachi].
“Suribachi: An earthenware vessel used in rubbing miso;
a mortar.
“Sushi: (1) Fish seasoned with vinegar. (2) A general
name for food made of boiled rice and fi sh, eggs, vegetable,
etc. seasoned with vinegar and soy. As an affi x the form is
changed to zushi. Inari-zushi: food made of fried tôfu stuffed
with a kind of chirashi-zushi.
“Tamari: Soy before it is pressed [sic].
“Tekkamiso: A kind of food made by roasting miso
mixed with parched beans, chopped burdock, and a little oil.
Temae: (1) One’s own side. O temae miso wa shio ga
karai: (coll.) Self approbation is disgusting.
“Teriyaki: Flesh of fi sh baked with a kind of sauce
composed of soy, mirin, and sugar.
“Tôfu: A kind of food made from bean curd hardened
by mixing with a small quantity of the brine left after the
deliquescence of salt [nigari]. In composition the form
changes into dôfu. Tôfu ni kasugae: (Prov.) (lit.) an iron
clamp to connect pieces of tofu; no effect. Yaki-dôfu: Baked
[grilled] tôfu.
“Tsukuru: To pickle in sake, brine vinegar, etc. Shôyu wo
tsukete yaku: To bake [grill] seasoned with soy. Syn. Hitasu,
uruosu.
“Uchimame: The soy bean fl attened with hammer and
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HISTORY OF NATTO AND ITS RELATIVES 43
boiled in soup.
“Udondôfu: Tôfu cut into udon like pieces, and eaten
boiled in a soup made of cups of soy, two of sake in four
cups of water.
“Yuba: The skin of bean curd used as food. Syn. Uba.
“Yudôfu: Boiled tôfu.” Address: 1. Captain, R.A., Editor
of the Japan Mail; 2. M.A., Bungakuhakushi; 3. Nôgakushi.
47. Fruwirth, Carl. 1898. Anbau der Huelsenfruechte
[Cultivation of legumes]. Berlin: Verlagsbuchhandlung
Paul Parey. xii + 274 p. See p. 11-13, 19, 47, 214-19 (Die
Sojabohne), 264, 272-73. Illust. No index. 19 cm. [5 ref.
Ger]
• Summary: Contents: Vernacular names in other countries.
Botanical characteristics. Varieties, types (Varietäten,
Sorten). Natural history. Uses and signifi cance. Demands
placed on the soil and climate (Wärmesumme or “heat
units”). Use of fertilizers. Preparing the soil. Planting and
seed. Harvest and yields. Animal pests. An illustration (p.
215) shows the leaves and buds of a soybean plant (Glycine
hispida).
Concerning varieties and types: In addition to the
yellow-seeded form, soybeans (Sojas) with brown and with
black seeds are also cultivated in Europe, and both likewise
belong to the Soja tumida group. However the distribution
of these latter two is insignifi cant. Haage and Schmidt, the
seedsmen in Erfurt, sell a green-seeded form named Bluishgreen
Soybean (Blaugrüne Soja). 100 seeds weigh 8-13 gm.
One liter of seeds weighs 712-717 gm. Individual seeds are
7-8.2 mm long, 5-5.5 mm wide, and 3.2-4 mm high.
Yield: The yield obtained in Hungarian Altenburg was
1,600 to 2,100 liters of seed and 1,300 to 1,600 kg of straw
per hectare. The yield in Bavaria (Bayern), based on many
trials, averaged 2,400 kg/ha of seed. Haberlandt calculated
the yield, based on trial plots with small areas, at 1,685 kg/
ha. The range in yield is considered to be 700 to 3,000 kg/ha
of seeds and 1,200 to 3,000 kg/ha of straw.
A table (p. 266-73) gives the composition on an as-is
and moisture-free basis of all legumes discussed in this book.
Note: Karl Fruwirth was born in 1862. Address:
Professor at the Royal Agricultural Academy (an der
Koenigliche Landwirtschaftlichen Akademie), Hohenheim
[Württemberg, Germany].
48. Proceedings of the American Pharmaceutical
Association.1898. Report on the progress of pharmacy.
46:582-1120. See p. 857-60.
• Summary: In the section titled “Materia medica,” under
“Vegetable drugs,” we read: “Soy Bean-Food Value, etc.–
Referring to his paper on the soja bean (see Proceedings
1896, 634), in which he gave a summary of the literature on
this valuable food product, Prof. Henry Trimble reproduces
in the abstract a recent paper entitled “The Soy Bean as a
Forage Crop,” by Thomas A. Williams, with an appendix