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

“a tofu dealer [seller, maker].”
Tônyû: “soybean (soya) milk.” Better: Soymilk, soya
milk, or soybean milk.
Yuba: “dried bean curds.” Should say: The thin proteinlipid
fi lm formed atop soymilk when it is heated.
Neither nomamé nor tsurumame, both referring to the
wild soybean, are entries in this dictionary.
Non soy: Azuki (characters small + bean): “an adzuki
[adsuki] bean.” Azuki aisu: “adzuki-bean sherbet.” Azukikayu:
“adzuki-bean gruel.” Azuki-han: “rice boiled with
adzuki beans.” Azuki-iro no: “reddish-brown or russet”
in color. Kintoki-azuki: “a large kind of adzuki bean.”
Kintoki-mame: “adzuki beans cooked with sugar.” Mochi:
“rice cake.” Yôkan: “sweet jelly of beans; a fi ne sweet
paste.” Mizu-yôkan: “soft adzuki-bean jelly.” Mushi-yôkan:
“steamed adzuki-bean jelly.” Yôkan-iro: “a liver [rusty]
color; a faded color (as of clothes).” Note: The character yô
in yôkan means “sheep” and can also be pronounced hitsuji.
Zenzai: “thick bean-meal soup (with sugar and rice cake
[mochi]).”
1563. Steinkraus, Keith H. ed. 1996. Handbook of
indigenous fermented foods. 2nd ed., revised and expanded.
New York, Basel, and Hong Kong: Marcel Dekker, Inc. xii
+ 776 p. Illust. Index. 26 cm. Food Science and Technology
Series, Vol. 73. Index. 26 cm. [350 + soy ref]
• Summary: This 2nd edition is about 108 pages longer
than the original 1983 edition. Contents: Introduction
to indigenous fermented foods. (1) Indonesian tempe
and related fermentations: Protein-rich vegetarian meat
substitutes. (2) Indigenous fermented foods involving an
acid fermentation: Preserving and enhancing organoleptic
and nutritional qualities of fresh foods. (3) Indigenous
fermented foods involving an alkaline fermentation. (4)
Indigenous fermented foods in which ethanol is a major
product: Type and nutritional signifi cance of primitive wines
and beers and related alcoholic foods (incl. Chinese koji (big
qu {bricklike in shape and made from barley or wheat and
soybeans, inoculated with Aspergillus} molds), and small qu
({spherical, plate-circular or rectangular in shape and made
from rice or rice bran with various herbs, inoculated with
Mucor and/or Rhizopus molds}, p. 449), Japanese amazake
(p. 480-81).
(5) Indigenous amino acid / peptide sauces and pastes
with meatlike fl avors (p. 509-654): Introduction.
(A) Soy sauces: Japanese shoyu: Koikuchi,
usukuchi, and tamari; Chinese chiang-yu, by Tamotsu
Yokotsuka (p. 511-17). Biochemistry of Saccharomyces
(Zygosaccharomyces) rouxii, by Steinkraus, Franta, and
Ayres (p. 517-24). Umami fl avor, by Kawamura and
Kare (p. 524-28). Chinese fermented products related to
soy sauce (big qu, small qu, and jiang, by Chen & Ho, p.
528). Taiwanese soy sauce, by Liu (p. 528-33). Malaysian
soy sauce: Kicap, by Ong, Mercian, Poesponegoro and
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 484
Tanuwidja (p. 531-39). Indonesian soy sauce: Kecap, by
Saono, Poesponegoro and Tanuwidja (p. 539-43). Korean
soy sauce, by Chang (incl. homemade kanjang and meju, p.
543-44). Taiwanese black bean sauce: Inyu, by Jan et al. (p.
544). Philippine taosi, by Steinkraus (p. 544-45).
(B) Fermented soybean pastes: Japanese miso, by Ebine,
Shurtleff and Aoyagi (p. 545-56). Indonesian tauco, by
Saono et al. and Winarno (p. 556-59). Korean Doenjang and
kochujang, by Chang, Shurtleff and Aoyagi (p. 559-64).
(C) Fermented fi sh-shrimp sauces and pastes (p. 565-
606).
(D) Fish-soy sauce and fi sh-soy paste, by Ismail, p. 607-
11).
(E) Miscellaneous Oriental fermentations. Japanese
natto (itohiki natto), by Hayashi and Ota (p. 611-24).
Japanese Hama-natto (hamanatto) and related products (incl.
yukiwari natto, p. 624-26). Chinese red rice: Anka (Angkah),
by Lin, Su and Wang, Sooksan and Gongsakdi, and
Pichyangkura (p. 626-33). Chinese sufu, by Su and L.-P. Lin
(p. 633-41). Preserved duck eggs / Century eggs, Chinese
pidan (p. 641-42). Pidan are made by a chemical process,
not by fermentation. Note: Chapter 5 contains about 240
references. Much of the text in this chapter is similar to that
in the original 1983 edition, although this chapter is 7 pages
longer and contains 3-4 new sections.
(6) Mushrooms: Producing single-cell (microbial)
protein on lignocellulosic or other food and agricultural
wastes.
(7) General papers related to indigenous fermented
foods. Address: Inst. of Food Science, Cornell Univ.,
Geneva, New York.
1564. Tamang, J.P.; Nikkuni, Sayuki. 1996. Selection of
starter cultures for the production of kinema, a fermented
soybean food of the Himalaya. World J. of Microbiology and
Biotechnology 12(6):629-35. [23 ref]
• Summary: Kinema, a fermented soyfood, serves as source
of low-cost protein to the people of the eastern Himalayas.
The traditional method of making kinema results in a product
with inconsistent quality. Some 45 strains of spore-forming
bacteria were isolated from nine samples of kinema collected
from local markets in the Darjeeling Hills and Sikkim, India.
From these, ten strains of Bacillus subtilis were selected as
possible starter cultures on the basis of enzyme activities
and production of stringiness. Two of these were eventually
chosen as the best starter cultures for improved kinema
production. Address: National Food Research Inst., Ministry
of Agriculture, Forestry and Fisheries, 2-1-2, Kannondai,
Tsukuba, Ibaraki 305 Japan 305. Present address of Tamang:
Microbiology Research Lab., Dep. of Botany, Sikkim
Government College, Gangtok, Sikkim 737 102, India.
1565. Winter, Ruth. 1996. Super soy: The miracle bean. New
York, NY: Crown Publishers Inc. 192 p. Index. 21 cm. [106