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

The prospects for soybean production in Nigeria. Processing
and utilization of soybean. Utilization classes and forms of
soybean products (fermented products such as soy-ogi or
dawadawa, soy-milk, meat substitutes). Important points
on soybean processing and utilization: Acceptability of
soybean product, suitability of equipment, misinformation
about soybean products, profi tability. Improving the status of
soybean production, processing, and utilization in Nigeria.
Address: 1. Coordinator, lecturer of the Dep. of Agricultural
Extension and Rural Development, Univ. of Agriculture,
Abeokuta, Nigeria and Socio-Economic Consultant on
the IDRC/IITA Soybean Utilization Project; 2. Food
Technologist, Grain Legumes Improvement Programme,
IITA, Ibadan, Nigeria and Coordinator, IDRC/IITA Soybean
Utilization Project.
1525. Kanno, Akishige; Takamatsu, Haruki. 1995. Studies on
natto. V. Determination of gamma-polyglutamic acid in natto
using cetyltrimethylammonium bromide]. Nippon Shokuhin
Kagaku Kogaku Kaishi (J. of the Japanese Society of Food
Science and Technology) 42(11):878-86. [27 ref. Eng; jap]
• Summary: A simple and rapid spectrophotometric
method has been established for determination of gamma-
polyglutamic acid (gamma-PGA) which is the sticky
material in fermented soybean food natto. The method is
based on the complex formation between gamma-PGA and
cetyltrimethylammonium bromide (CET) (from journal@
rchive). Address: Asahi Shokuhin Co. Ltd., 180-2 Wado,
Ushibori-machi, Namekata-gun, Ibaraki, 311-24, Japan.
1526. Kushi, Michio. 1995. Guide to standard macrobiotic
diet: Kushi Macrobiotics Corp. edition. Becket,
Massachusetts: One Peaceful World Press. 64 p. Nov. Illust.
No index. 22 cm.
• Summary: Introduction. Part I–Basic principles of
standard macrobiotic diet. Part II–Summary of daily dietary
recommendations. Part III–Standard macrobiotic dietary
practice: Whole grains, soup (incl. miso soup), vegetables,
beans (incl. azuki beans, black soybeans, tofu, dried [frozen]
tofu, tempeh, natto, okara), sea vegetables, fi sh and seafood,
fruit, pickles, nuts, seeds snacks, condiments, seasonings,
garnishes, desserts, beverages, modifi cations, helpful eating
hints. Part IV–Proposed one week meal planner. Macrobiotic
resources: The Kushi Institute, The One Peaceful World
Society. Kushi Macrobiotics Corp. background (formed in
May 1994 to market a line of natural, macrobiotic foods).
Michio Kushi: Brief biography (Age 69, he is Chairman of
the Board and Director of Research of Kushi Macrobiotics
Corp.). On the rear cover is a portrait photo of Michio Kushi
with his autograph in both English and Japanese.
Note: This book is designed to promote the Kushi
Cuisine line of macrobiotic foods. A half-page black-andwhite
photo of that line of foods is shown facing the inside
rear cover. The slogan is: “Perfect replacements for imperfect
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 474
foods.” Kushi Macrobiotics Corp. is located at Three
Stamford Landing, Suite 210, Stamford, Connecticut 06902.
Phone: 203-973-2929. Address: Becket, Massachusetts.
1527. Ontario Soybean Growers’ Marketing Board
Newsletter.1995. Profi les: W.G. Thompson & Sons Ltd.,
white hilum soybeans and Ontario’s railroad system. Dec. p.
7.
• Summary: John O’Brien, Manager of W.G. Thompson &
Sons Ltd., predicts that premiums for white hilum soybeans
will virtually disappear within fi ve years. Instead, more
soybean growers will be locking in premiums by growing
special varieties that companies such as Thompsons will
contract and ship for specifi c Asian customers. “Thompsons,
a $300 million a year family-owned business with 300
employees, has already earned a name in special quality
crops. From its 14 Ontario elevators, the company works
with farmers on 75,000 to 100,000 acres of contract crops
each year, with over half that acreage going to soybeans.”
White hilum soybeans have become just another
commodity in Ontario, says Wes Thompson Jr. The future
lies in going the next step, in sitting down with customers
and fi nding out exactly what they want in a soybean, and
then producing and shipping those soybeans for them as
part of a long-term relationship. Thompsons is already
contracting specifi c varieties for exclusive delivery to
individual Pacifi c Rim makers of tofu, miso, and natto.
At Pain Court, the company is also installing a high-tech
sorting line that will enable it to sort for shape and color,
and to completely eliminate foreign material. At the same
time, Thompsons isn’t getting out of the huge and profi table
crush market. To prove that, it is playing a leading role in the
campaign to save Ontario’s rural rail network. Thompson’s
Hyland Seeds Division sold 14 private and 8 SeCan (public)
varieties in 1995; it expects to sell 24 private and only 4
SeCan varieties in 1996. Address: Box 1199, Chatham, ONT,
Canada N7M 5L8.
1528. Nikkuni, Sayuki; Karki, Tika B.; Vilkhu, K.S.; Suzuki,
T.; Shindoh, K. 1995. Mineral and amino acid contents of
kinema, a fermented soybean food prepared in Nepal. Food
Science and Technology International (London) 1(2):107-11.
*
1529. Sarkar, P.K.; Tamang, J.P. 1995. Changes in the
microbial profi le and proximate composition during natural
and controlled fermentations of soybeans to produce kinema.
Food Microbiology 12:317-25. [25 ref]
• Summary: The most acceptable kinema, made in the
shortest fermentation time (by far), was made by fermenting
sterile soybeans with a pure culture of Bacillus subtilis.
The Bacillus count in the kinema made by the pure culture
fermentation was 6.4 times higher than that of naturally
fermented kinema. Yet the composition of the two types of