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

Chinese-American lady, it served a delicious dish named
Roasted Black Bean Fish, that tasted remarkably like fi sh–
but used tofu instead of fi sh. Yvonne made friends with the
owner. Address: 6029 LaPrada St., Los Angeles, California
90042. Phone: 213-254-1712.
1588. Schorow, Stephanie. 1997. Books–Golden ‘Geisha’:
Brookline author’s ‘Memoirs’ explores mysterious world of
Japanese courtesans. Boston Herald. Nov. 12.
• Summary: Memoirs of a Geisha, by Arthur Golden has
become a bestseller. “The Japanese call themselves a ‘natto’
society. A natto is a fermented bean that if you pick one up,
they stick together so much, they won’t separate.”
“’Memoirs’ explores this ‘natto’ world from the
perspective of a girl raised” to be a geisha. Address:
Massachusetts.
1589. Muramatsu, Kanako; Nagai, Toshiro; Sato, Shizuko;
Ochiai, Yuko; Kiuchi, Kan. 1997. [Stimulative effect of
phytone on the production of sticky materials in Bacillus
subtilis (natto)]. Nippon Shokuhin Kagaku Kogaku Kaishi (J.
of the Japanese Society for Food Science and Technology)
44(11):812-15. [20 ref. Jap; eng]
• Summary: “The quality of natto depends on the quantity
of sticky materials (SM) which are produced by the starter,
Bacillus subtilis (natto) strain. In this study, we found that
phytone, papain-digested soy protein, signifi cantly enhanced
the SM production by B. subtilis (natto). L-Glutamate was
also found to exhibit the same effect” (from journal@rchive).
Address: 1. Dep. of Food Science and Nutrition, Kyoritsu
Women’s Univ., 2-2-1 Hitotsubashi, Chiyoda-ku, Tokyo 101,
Japan.
1590. Ontario Soybean Growers’ Marketing Board
(OSGMB). ed. and comp. 1997. Canadian soyfoods
directory. Chatham, Ontario, Canada: OSGMB. 27 p. 28 cm.
• Summary: This excellent, complete, and accurate directory
was compiled by the Collège d’Alfred of the University of
Guelph, under contract with the Ontario Soybean Growers’
Marketing Board (OSGMB). The project leaders were
Suzanne Lavoie, Charles Goubau, and Ian Walker. The fi rst
Canadian soyfoods directory was published in April 1994 (22
pages).
Contents: Foreword–Ontario Soybean Growers’
Marketing Board (OSGMB). Acknowledgements from
researchers. Table of contents. Soyfood product descriptions:
Green vegetable soybeans–Edamamé, meat analogs, miso,
natto, okara, soy cheese, soy fl our, soy frozen desserts, soy
grits, soy isolate fi bre, soy lecithin, soy oil, soy protein
concentrate, soy protein isolate, soy pudding, soy sauce, soy
sprouts, soy yogurt, soymilk (soy drink and soy beverage),
soynuts, tempeh, textured soy fl our–TSF, texturized soy
protein, tofu, whole dry soybeans, yuba. Soyfoods for your
health: Heart disease, cancer, osteoporosis, other conditions.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 495
Composition and nutrient value of soyfoods. Soyfood
companies by product. Soyfoods companies by province:
Alberta (7), British Columbia (21), Manitoba (2), Nova
Scotia (2), Ontario (54), Quebec (20). Soyfood companies
(105 companies that make or market wholesale soyfoods)–
complete listings (address, phone and fax numbers, contact
person, products). Soyfoods distributors–complete listings
(13). Soybean distributors–complete listings (28). Research
information sources–complete listings (24). Soyfoods
information sources (23). Canadian soyfoods directory
questionnaire.
Spot in Ontario Soybean Growers’ Marketing Board
Newsletter. 1997. Dec. p. 5. The Canadian Soyfoods
Directory was launched in November after a two-month
delay. “The project was undertaken following numerous
information requests from consumers, processors and health
professionals.” Funded by the Board of OSGMB, it has been
mailed to all Registered Dietitians across Canada, and it will
soon be available on the Board’s website. Address: OSGMB,
180 Riverview Dr., P.O. Box 1199, Chatham, ON N7M 5L8,
Canada. Phone: 519-352-7730.
1591. Honda, Kyoko. 1997. Tofu & soybean cooking: The
Japanese healthy way. Translated by Kazuhiko Nagai. Tokyo:
Graph-sha Ltd. 64 p. Dec. Illust. 26 cm. [Eng]
• Summary: This full-color Japanese-style cookbook is
loaded with color photos showing both steps in the process
of preparing recipes and the fi nished dishes. Contents:
Basic preparations: Parboiling soybeans, draining tofu,
reconstituting Kôri-dofu, removing oil from abura-age,
toasting okara. 1. Soybean cooking. 2. Tofu & natto dishes.
3. Other dishes from soybeans. Articles (summary of four
articles), Chinese cheese “Furu.” Address: Sc.D. (Doctor
of Science), nutritionist, and lecturer at Women’s Junior
College of Nippon College of Physical Education.
1592. Kanai, Y.; Kim, H-R.; Kiuchi, K.; Muramatsu,
Kanako; Takeyasu, M.; Tanaka, T. 1997. Manufacture of
Chungkuk-jang with elastase activity. Food Science and
Technology International (London) 3:251-56. *
1593. Kim, H-R; Muramatsu, Kanako; Kanai, Y.; Tanaka, T.;
Takeyasu, M.; Kiuchi, K. 1997. Manufacture of chungkukjang
with elastase activity. Food Science and Technology,
International (Tokyo) 3:251-56. *
1594. Kim, H-R; Muramatsu, Kanako; Kanai, Y.; Tanaka, T.;
Takeyasu, M.; Kiuchi, K. 1997. Development of a new soy
protein food employing chungkuk-jang. Food Science and
Technology, International (Tokyo) 3:310-16. *
1595. Nikkuni, Sayuki. 1997. Natto, kinema and thua-nao:
Traditional non-salted fermented soybean foods in Asia.
Farming Japan 31(4):27-36. Special issue on soybeans and