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

crop is growing to reduce shading and add more nitrogen.
Address: Asst. Prof., Dep. of Agronomy and Soils, 202
Funchess Hall, Auburn Univ., Auburn, Alabama 36849-5412.
Phone: 205-844-4100.
1421. Product Name: Whole Bean Natto.
Manufacturer’s Name: Leo Risin’ Foods.
Manufacturer’s Address: 1525 Rhode Island, Lawrence,
KS 66044. Phone: 913-832-1521.
Date of Introduction: 1992. October.
Ingredients: Whole organic soybeans, and Bacillus subtilis
var. natto.
Wt/Vol., Packaging, Price: 4 oz.
How Stored: Frozen.
New Product–Documentation: Talk with Clayton
McHenry, founder and owner of Leo Risin’ Foods. 1994.
Feb. 21. He started making natto at the above address in Oct.
1992. He also makes mochi.
Letter and Label sent by Clayton McHenry. 1994. Feb.
22. Label. 3.5 by 2.5 inches. “Natto is a strong fl avored,
fermented soyfood. Use as a topping for rice or noodles,
saute with vegetables, or use in soups.” An illustration shows
Farmer John and lots of animated little soybeans running and
dancing around the edge of the label.
1422. Louie, Elaine. 1992. 43 peaceful acres of Japan in
Connecticut: A retreat that evokes home. New York Times.
Nov. 12. p. C8.
• Summary: On weekends, Isao Aiba, his wife Lisa Sorce,
and their two kids live Japanese style on 43 acres in Lime
Rock, Connecticut, in the foothills of the Berkshires. And
the family shares their retreat with 3-10 Japanese guests each
weekend.
“Every two months, Ms. Sorce drives to Yaohan, a
Japanese supermarket in Fort Lee, New Jersey, to stock
up on raw fi sh, pickles, tiny dried fi sh and natto, a natto, a
fermented [soy] bean favored in the north and east of Japan.”
At home in Connecticut, her breakfasts typically include
miso soup.
1423. Griffi s, Gil; Wiedermann, Lars. 1992. Marketing foodquality
soybeans in Japan: A manual on how to profi t from
the niche market in Japan for value-added soybeans. 5th ed.
St. Louis, Missouri: United Soybean Board. 25 p. Nov. 28
cm.
• Summary: Contents: Introduction. Japan: Desired soybean
characteristics, tofu (procedure for making tofu, desired
soybean characteristics, color of hilum, seed size {the larger
the better, preferably more than 20 grams/100 beans}, color
of cotyledons, hull, composition, special notes, American
interpretation), miso (same categories of information as
tofu), natto (ditto; seed size: The smaller the better, with a
maximum of 5.5 mm diameter. Round shape is preferred
to oval in order to limit swelling during the soaking and
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 440
boiling processes), food quality soybean varieties (name or
code-name of 42 varieties, maturity zone, release year, used
to make what soyfoods), distribution channels, marketing
channels, protocol, pricing, organically-grown soybeans.
Taiwan: Introduction, list of 4 major buyers, users, and
trade associations. Korea. Southeast Asia. United States.
Appendix I. Distribution systems for soybeans used for
food in Japan: Tofu (23,000 tofu shops of which 13,000 are
members of the Tofu Association), natto, miso.
Appendix II. Food soybean imports by country of origin,
1984-1991. USA is the largest supplier (845,000 tonnes in
1991), followed by China (279,000), then Canada (28,000).
Total imports, which have stayed about constant during this
period, were 1,152,000 tonnes in 1991.
Appendix III. Distribution by usage of soybeans used
for food–1991, direct use only in tonnes (metric tons). Tofu:
607,000 tonnes total, of which 562,000 come from the USA
and Canada, 25,000 from China, and 40,000 from Japan. Up
2% from 1989.
Miso: 171,000 tonnes total, of which 38,000 come from
the USA and Canada, 121,000 from China, and 12,000 from
Japan. Up 0.5% from 1989.
Natto: 147,000 tonnes total, of which 87,000 come from
the USA and Canada, 50,000 from China, and 10,000 from
Japan. Up 9% from 1989.
Other: 39,000 tonnes total, of which 20,000 come from
the USA and Canada, none from China, and 19,000 from
Japan. Total food use of 964,000 tons is up 2% from 1989.
Source: Japanese trade newspapers and trade associations.
These fi gures do not include a estimated 492,000 tonnes of
soybeans used indirectly (in the form of defatted soybean
meal) for soy sauce, 222,000 tonnes used for soy protein, and
20,000 tonnes for other indirect uses.
Appendix IV. Directory of direct importers of foodquality
soybeans for each is given: Home offi ce in Japan.
Representative offi ce in the U.S.
Appendix V. Traders of food-quality soybeans (3
companies).
Appendix VI. Soy food organizations in Japan (tofu,
miso, soymilk, packaged tofu, natto). Appendix VII. Helpful
contacts.
Food quality soybean varieties (with maturity group
/ zone, and year released; table, p. 5): Chico (00, 1983),
Grande (0, 1976), Proto (0, 1989), Minnatto (0, 1989),
NattoKing [Nattoking] (I, 1988), Disoy (I, 1967), Vinton
(I, 1978), Vinton 81 (I, 1981), King Natto (I, 1985), Kato
(I, 1989), Magna (II, 1967), Prize (II, 1967), Marion (II,
1976), LS201 (II, 1989), Provar (II, 1969), Beeson (II, 1969),
Kanrich (III, 1956), Kim (III, 1956), LS301 (III, 1989),
Verde (III, 1967), IL2 (III, 1989; from Illinois), Hawk (III,
?), Emerald (IV, 1975), Vance (V, 1986), Camp (V, 1989),
Hartz 936X (VI, 1981), Hartz 914 (VI, 1989), Hartz 922 (VI
1989), Merrimax (?, 1986).
Note: This report was originally published in Sept. 1989,