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

soybeans. Sauces, spreads, dips & dressings. Soup & salad.
Main dishes. Desserts. Drinks & yogurt.
No dairy products or eggs are used; honey is called
for in some recipes. Optional microwave instructions are
sometimes included. Address: Summertown, Tennessee.
Phone: 615-964-3571.
1538. Mountain Ark Trading Co.; Macrobiotic Company of
America. 1996. The “new” Mountain Ark consumer direct
catalog–spring 1996 [Mail order]. 799 Old Leicester Hwy.,
Asheville, NC 28806. 37 p. March 15. 28 cm.
• Summary: This is a very comprehensive mail order
catalog, with an excellent index, for macrobiotic whole
foods, specialty cookware, cookbooks and books on natural
healing, futons, furniture, etc. Soy-related products include:
Aduki beans–precooked, amaranth, amazaki concentrate,
amazaki [amazake] pickles, arame (sea vegetable), barley
malt, black soybeans, brown rice malt, brown rice syrup,
cookbooks, dulse (sea vegetable), fu (dried wheat gluten),
green nori fl akes, hamanatto, hijiki, Hokkaido azuki beans,
Hokkaido black soybeans, Japanese plums (umeboshi),
jinenjo soba, Job’s tears, kamut, kanten bars, kelp granules,
kinako, kombu cha, kuzu, miso, mochi, natto miso, natto
starter spores, nigari, nori, quinoa, sea palm–California,
seaweed sesame shake, seaweed cookbook, seitan, shoyu,
soy sauce, tamari, tofu making kit, tofu–dried, wakame.
Many of these products are imported from Japan.
Bruce Macdonald of Macrobiotic Company of America
acquired the company from Frank Head of Fayetteville,
Arkansas, on 1 Feb. 1996. The entire catalog can be viewed
on the Internet at http://www.mountainark.com. Address:
Asheville, North Carolina. Phone: 1-800-643-8909.
1539. Cuptapun, Yaovadee; Varanyanond, Warunee;
Hengsawadi, Duangchan; Tungtrakul, Patcharee. 1996.
Nutritional evaluation of traditional fermented soybean
(tua nao). In: Alex Buchanan, ed. 1996. Proceedings of the
Second International Soybean Processing and Utilization
Conference: 8-13 January 1996, Bangkok, Thailand.
Bangkok, Thailand: Printed by Funny Publishing Limited
Partnership. Distributed by The Institute of Food Research
and Product Development, Kasetsart University. xviii + 556
p. See p. 220-24. [5 ref]
• Summary: Tua nao is a fermented soybean product widely
consumed in northern Thailand. The beans are wrapped in
banana leaves and the fermentation takes 3-4 days at room
temperature. Thua nao is served as a paste or dry chip, and is
used in dishes as a fl avoring agent.
Three samples of tua nao were purchased in northern
Thailand from markets in Lampoon, Lampang, and Mae
Hong Son provinces. The protein quality was investigated.
The PER [protein effi ciency ratio] ranged from 1.44 to 1.83.
The NPU [net protein utilization] ranged from 51.25 to 68.
The BV [biological value] ranged from 70 to 81.17. And the
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HISTORY OF NATTO AND ITS RELATIVES 478
TD [true digestibility] ranged from 75.70 to 84.67.
Valine and methionine were found to be the limiting
amino acids in tua nao. It was concluded that tua nao alone is
not a satisfactory protein source; it should be consumed with
foods that are rich in its two limiting amino acids, such as
“fi sh, shrimp, beef, soybean, peanut, and sesame seed.”
Figures show: (1) A fl ow diagram for the production of
dry tua nao (tua kab) and boiled soybeans.
Tables show: (1) Nutritional composition of whole dry
soybeans, boiled soybeans, fresh tua nao, and dried tua nao
(per 100 gm). (2) Amino acid content (mg/gm of protein) of
raw soybean, boiled soybean, fresh tua nao, and dried thua
nao. (3) Proximate composition (%) of each of 4 samples
of tua nao, and 1 each of boiled soybean, and casein. (4)
Vitamin content of tua nao. (5) Essential amino acids (mg/
gm of protein) in tua nao and FAO/WHO standard. (6) PER,
NPU, BV and TD of tua nao, boiled soybean and casein.
Address: Inst. of Food Research and Product Development,
Kasetsart Univ., Bangkok 10903, Thailand.
1540. Goulart, Frances Sheridan. 1996. Oh, soy! Fit (New
York). March/April. p. 77-79.
• Summary: On the section titled “A nutritional wonder,” the
authors notes that soymilk has 15 times more iron than dairy
milk, 50% less fat, and no cholesterol. Tofu is one of the two
best sources of calcium (yogurt is the other) recommended
by the Osteoporosis Foundation for meeting adult calcium
needs (1,000 mg/daily). One 4-oz. serving of tofu provides
twice as much calcium as one cup of plain yogurt. Soybeans
provide the antioxidant vitamins A and E.
A sidebar titled “Your soy shopping list” gives brief
defi nitions of tofu, tempeh, miso, natto, soy milk, soy cheese,
soy sauce, and textured vegetable protein (TVP). Address:
Connecticut.
1541. Pashupati, Mishra. 1996. Soybean post-harvest
practices in Nepal. In: Alex Buchanan, ed. 1996. Proceedings
of the Second International Soybean Processing and
Utilization Conference: 8-13 January 1996, Bangkok,
Thailand. Bangkok, Thailand: Printed by Funny Publishing
Limited Partnership. Distributed by The Institute of Food
Research and Product Development, Kasetsart University.
xviii + 556 p. See p. 124-28. [7 ref]
• Summary: Contents: Abstract. Introduction. Cultivation.
Harvesting. Cleaning and storage. Processing. Kinema.
Future prospect.
In 1993/94 in Nepal, 13,630 metric tons of soybean
was produced. “Soybean production in the Mountain, Hill
(middle elevation) and Terai (low southern plain) regions
were 12.62%, 79.60% and 7.78% respectively. Harvesting,
transporting, threshing, cleaning, drying, and storage are
done manually.” The time from planting to harvesting in the
hilly and mountain regions is about 180 days, compared with
only 100 days in the Terai.