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

are expected to increase from 524,000 to 609,700 tonnes.
Soybeans for miso are expected to decrease from 156,000 to
101,600 tonnes. Soybeans for natto are expected to increase
from 92,000 to 118,600 tonnes. Figures 2.1 to 2.4 show
Japanese per capita consumption of tofu, natto, miso, and soy
sauce from 1965 to 1988. Tofu: Japanese annual per capita
consumption of tofu has risen since 1965, except that it fell
during 1973-1977. In 1965 about 3.6 kg/capita of soybeans
were used to make tofu, increasing to 4.4 kg/capita in 1988.
If 1 kg of soybeans yields 2.8 kg of tofu, then per capita tofu
consumption in 1988 was 12.32 kg or 27.1 lb.
Natto: Japanese annual per capita consumption of natto
has risen steadily, from a little less than 0.4 kg in 1965 to 0.6
kg in about 1968, to 0.8 kg in 1988.
Miso: Japanese annual per capita consumption of miso
fell from 8 kg in 1965 to about 5.4 kg in 1985, then it began
to rise to about 5.7 kg in 1986.
Soy sauce: Japanese annual per capita consumption was
about 12 liters in 1965. It fell to 11 liters in 1967, rose to
13 liters in 1973, then fell to 9.8 liters in 1985, after which
it rose for 1 year. Address: 1-2. Prof. of Food Science and
Human Nutrition; 3. Assoc. Prof. of Economics. All: Iowa
State Univ. Phone: 515-294-0160.
1413. Sinclair, Valerie. 1992. Japanese cuisine is several
settings. New York Times. May 10. p. NJ 13.
• Summary: This is a review of the Japanese restaurant
Sukeroku (68 Route 23, corner of Pompton Ave., Little
Falls, in upstate New York–near Utica, between Albany
and Rochester). About four years ago a new owner added a
karaoke bar to the sushi bar and tatami rooms. Some dishes
illustrate well the contrast in textures so prized in Japan. For
example “raw squid rings with chopped fermented [soy]
beans (ika natto).”
1414. Bakker, Marco. 1992. Een verkenning naar de
optimale omstandigheden voor de bereiding van natto
[Scouting for the optimal conditions for the preparation of
natto]. Netherlands: Landbouw Universiteit Wageningen. 80
leaves. May. 30 cm. [39 ref. Dut; eng]
• Summary: Pages 10-12 contain an English-language
summary of the literature on natto and of this laboratory
research. Address: Sectie Levensmiddelenchemie en
-microbiologie, Vakgroep Levensmiddelentechnologie,
Landbouw Universiteit Wageningen, Netherlands.
1415. van der Steen, Frans M.G. 1992. Re: Natto survey
by Marco Bakker (student) written in Dutch, with English
summary. Letter to William Shurtleff at Soyfoods Center,
June 25. 1 p. Typed, with signature.
• Summary: “Dear Bill. After your quick answer on [sic, to]
my letter, about the natto survey. I realised that I forgot to
tell you that, except for the summary, the report is written in
Dutch.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 438
“I apologise for this mistake. If you need certain pages
translated.
“The survey is written by Marco Bakker (student), and
he was accompanied by M.J.R. Nout (lecturer). The last
mentioned published about tempeh.
“As you will understand I had to make cost to photocopy
(with permission) and to dispatch it to you. Is it possible to
offer me, in return, information about natto?”
“Thank you very much, Sincerely.” Address: Tourslaan
35, 5627 KW Eindhoven, Holland.
1416. Toyo Shinpo (Soyfoods News).1992. Tôfu, aburaage,
nattô, konnyaku noki nami ni fushin: Jisshitsu de zennen
dôgetsu hi 0.5% no gensho [Consumption of tofu, aburaage,
natto and konnyaku in Japan from 1976 to 1991: Decreased
0.5% from the same month last year]. July 21. p. 2. [Jap]
• Summary: Per household consumption of various
soyfoods; yen fi gures are not adjusted for infl ation. Tofu
consumption rose from 85.73 cakes costing 5,020 yen in
1976, to 86.89 costing 6,047 yen in 1980, to a peak of 90.43
costing 6,761 yen in 1983, dropping to 88.48 costing 7,337
yen in 1985, down to 83.42 costing 7,323 in 1990, down to
78.76 costing 7,699 yen in 1991.
Consumption of aburagé and ganmo (deep-fried tofu
pouches and burgers) rose from 2,950 yen in 1976, to 3,472
in 1980, to a local peak of 4,080 in 1984, dropping to 4,057
in 1985, down to 3,898 in 1990, then rising to a recent peak
of 4,253 in 1991.
Natto consumption rose from 1,034 yen in 1976, to
1,289 in 1980, to 1,655 in 1985, to 2,532 in 1990, to an alltime
peak of 2,532 yen in 1991.
1417. GEM Cultures. 1992. Catalog [Mail order]. 30301
Sherwood Rd., Fort Bragg, CA 95437. 9 p. Aug. [4 ref]
• Summary: This catalog celebrates the company’s 12th
anniversary. The fi rst section is titled “Powdered cultures
for soycrafters.” On page 1: “Powdered Tempeh Starter,
PTS: Tempeh is a delicious, Indonesian, cultured soyfood
with a chewy texture. Whether your interest is in exotic
foods, eating lower on the food chain for health, social or
economic reasons, or cutting back on meat, cholesterol,
or calorie consumption, tempeh fi lls the bill. A vegetarian
source of Vitamin B-12, this versatile food can be fried in the
traditional manner or baked, broiled, steamed, or barbequed.
Easily cultured without special equipment, homemade
tempeh tastes and smells wonderful, slices better, and costs
far less than commercial tempeh.
“The tempeh mold, Rhizopus oligosporus, that binds
the cooked soybeans together into a sliceable cake, is
grown on an entirely vegetable medium. Mature spores
are harvested and combined with sterile organic rice fl our
for easy and accurate measuring on every batch. Complete
culture directions and recipes are included. One pound of
dry soybeans prepared as directed will make 1 3/4 pounds of