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

Mein jin pau [mien jin pau] (China): See Gluten.
Mianjin (China): Gluten.
Mien see (mien-si [mian shi], China): See Bean pastes
and sauces.
Miso (Japan): (1) Hatcho-miso. (2) Inaka miso or Sendai
miso. Also known as Red miso. (3) Shinshu miso. (4) Shiro
miso.
Mochi. Monosodium glutamate. Also known as: Mei
jing (China); aji-no-moto (Japan); servuk perasa (Malaysia);
ve tsin (Vietnam), M.S.G., taste essence, taste powder.
Moyashi (Japan): See Bean sprout.
Mung bean. Also known as moong ke dal (India);
kacang djong, kacang eedjo [hijau, katjang idjo] (Indonesia);
kacang hiau (Malaysia); tau ngok (Thailand); dau xanh
(Vietnam); green gram.
Nama-age (nah-mah ah-geh, Japan): See Bean curd,
deep fried.
Nama fu (Japan): Raw / uncooked wheat gluten.
Natto (Japan). See soybean.
Noodles: (1) Bean curd noodles (China). Also known as
Soy noodles, soy vermicelli.
Oils and fats: Soybean oil. (2) Bean curd skin noodles
(China) [yuba noodles].
Peanut (with many foreign names and recipes).
Preserved black beans: See Fermented black beans.
Pressed bean curd: See Bean curd (pressed).
Red bean paste, sweet: “An important ingredient in
Chinese and Japanese cooking, sweet red bean paste is made
by boiling the red azuki bean and mashing it to a paste with
lard or oil, then cooking it until it is fairly dry or thick. In
Japan, red bean paste is made in two textures: the smooth
purée is koshi-an and the chunky version, with the beans
only partly crushed, is tsubushi-an. It is a fi lling for cakes
and sweet buns, and is used in several desserts.” Also known
as hong dow sar (China), an (Japan). Contains a recipe for
Sweet red bean paste.
Red rice: See Fermented red rice.
Rice: Many type of glutinous and non-glutinous.
Rolled bean curd: See Bean curd sticks [dried yuba].
Seaweed: Many different types. Seaweed gelatin or
Seaweed jelly: See agar agar.
Sendai miso (Japan): See miso.
Sesame seed: Black sesame seed, sesame oil, sesame
paste, white sesame seed.
Shinshu miso (Japan). Shui doufu (China): See bean
curd (silk). Silk bean curd: See Bean curd (silk).
Soybean (Glycine max): (1) Black soybeans. (2) Fresh
soybeans [edamame]. (3) Yellow soybeans. Soybean cheese:
See Bean curd, fermented [fermented tofu]. Soybean
condiment: See Bean pastes and sauces. Soybean milk.
Also known as tau cheing, tau ni (China). With homemade
soymilk recipe. Soybean noodle: See Noodles, bean curd.
Soybean oil: See fats and oils. Soybean paste: See Bean
pastes and sauces. Soybean sprout: See bean sprout. Soy
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 433
fl our: See Flours and thickeners.
Soy sauce: “An ancient seasoning, fi rst used in China
more than 3,000 years ago. Known in its original form as
shih, it was a thin salty liquid in which fl oated fragments of
fermented soybeans.” “Soy sauce is to Chinese and Japanese
cooking what the pungent, salty fi sh sauce known as nam pla
or nuoc mam is to Thailand and Vietnam respectively.” (1)
Dark soy sauce. Also known as jang yau, see yau (China);
koikuchi shoyu, tamari (Japan), kecap pekat (Malaysia);
mushroom soy. (2) Light soy sauce: Thinner, saltier, and
lighter in color and fl avor. It is used in cooking where its
light color will not spoil the color of the ingredients. Also
known as sang chau, see yau (China), shoyu, usukuchi shoyu
(Japan), kecap cair (Malaysia), toyo (Philippines), nam siew
(Thailand), xi dau (Vietnam), thin soy sauce. (3) “Lu soy
(China) is a ‘master sauce’ based on soy sauce with sugar,
ginger, and fi ve-spice, It is used for simmering poultry and
other meats to give a rich fl avor and to color the food a deep
brown. Also known as lu shui (China).”
Soy sauce, sweet and salty: (1) “Kecap asin (Indonesia)
is a thick, salty, dark soy-based sauce used to impart a strong
color and fl avor. Its sweet counterpart is kecap manis. It is
similar to, but thicker than, several dark soy sauces used in
Chinese cooking.” (2) Kecap hitam (Malaysia) is a sweet
dark soy sauce. Slightly less spicy than kecap manis. (3)
Kecap manis (Indonesia) is a sweet, dark, thick, aromatic
soy sauce, especially widely used with satay. “It is similar
to, though fi ner in fl avor than, Chinese sweet soy sauce”
[tian mian jiang]. Also known as kecap bentang manis
(Indonesia); sweet soy sauce. (4) “Sweet soy sauce (China)
is a dark, sweet sauce combining soy sauce, sugar, and malt
sugar. Its distinctive malt-like taste goes well as a dip for
fried snacks, poultry, and seafood.” It appears frequently
on the table in homes and restaurants in Fukien province,
opposite Taiwan on the coast of south-eastern China. For a
recipe, see Sweet soy sauce pork (p. 230). Note: This is not
generally a commercial product. (5) Tim cheong (Malaysia)
is a thick, sweet, black soy sauce, similar to that used in
China. In Malaysia it is served with poh pia. Its fl avor is
closer to that of kecap hitam than to kecap manis.
Sprouts, soybean. See Bean sprout, soybean. Sushi
(describes many types, with recipes). Sweet bean paste or
Sweet bean sauce: See Bean pastes and sauces.
Taho (Philippine bean curd brains). Tahoe (Indonesia or
Malaysia, fermented bean curd). Tahu (Malaysia bean curd).
Ta hua (Malaysia bean curd). Tahure (Philippine bean curd).
Tamari (Japan): See soy sauce. Taucheo (Malaysia or
Singapore, bean pastes and sauces). Tauge (Indonesia bean
sprout). Tauhu kao (Thailand bean curd). Tauhu kuning
(Indonesia and Malaysia bean curd pressed). Tauhu leong
(Thailand bean curd, pressed). Tauhu tod (Thailand bean
curd, fried). Taukwa (Indonesia and Malaysia bean curd
pressed). Tau sa (Malaysia bean paste and sauces). Tausi
(Philippines, bean curd products [sic, fermented black