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

Sauce.
A portrait photo of Robin (a woman) appears on
the inside rear dust jacket. The last page of the book
(unnumbered) is “About the author.” Address: Norwalk,
Connecticut.
1624. Obatolu, V.A.; Osho, S.M.; Uwaegbute, A.C. 1998.
Comparative physicochemical properties of fermented
soybean and locust bean. In: Ferris, R.S.B., ed. 1998.
Postharvest Technology and Commodity Marketing in West
Africa. Proceedings of a Conference... [vi] + 300 p. See p.
163-68. Held 27 Nov.-1 Dec. 1995 at Accra, Ghana. [14 ref]*
• Summary: Soybean is a practical alternative to locust bean
in the production of dawadawa; the traditional product is
becoming increasingly scarce and expensive. Address: 1.
Inst. of Agricultural Research and Technology, IITA / IDRC
Soybean Project, Ibadan, Nigeria.
1625. Solomon, Charmaine; Solomon, Nina. 1998.
Charmaine Solomon’s encyclopedia of Asian food. Boston,
Massachusetts: Periplus Editions. xiv + 480 p. Color illust.
([28] p. of plates). 29 cm. [67* ref]
• Summary: An outstanding book; the color illustrations of
many ingredients are spectacular and very informative. The
author has an insatiable curiosity.
Contents: List of illustrations. Introduction. How to use
the Encyclopedia of Asian Food. Acknowledgements. A-Z
of Asian Food. Bibliography. Illustrated index of selective
ingredients. Index of recipes. Index of alternative words and
main entries.
Soy related entries: Bean curd (p. 26-28, incl. all the
different types, yuba, deep-fried tofu types, fermented tofu
incl. ch’ou doufu [chou doufu]: “Despite its overpowering
aroma, slimy texture, unappetizing color and the unfortunate
odor it leaves on the breath, those brave enough to partake of
it consider it a delicacy”).
Bean paste, sweet (p. 29. The three colors and types are
red {from adzuki beans}, yellow {from mung beans, husked
and split}, or black {from black soy beans}. “The pastes
are usually available ready-made sweetened in cans. It is
possible to make your own, starting out with dried beans.”
Name in Chinese: dow sa, tau sa {sweet bean paste}).
Bean paste, yellow (p. 29. Despite what the label says,
this thick, salty condiment is brown, not yellow, in color).
Bean sauces (p. 29. “Made from fermented soy beans,”
they range in color from yellow to brown to black [sweet
black bean paste]. Their consistency is more like a paste that
must be spooned from the jar than pourable tomato ketchup).
Beans, salted yellow (p. 31. Canned yellow soybeans
which have been salted and fermented).
Beef (p. 31-37 incl. Teriyaki steak, Sukiyaki, Beef with
black bean sauce, incl. “2 tablespoons canned salted black
beans [fermented black soybeans]”).
Black bean (p. 43-44. Black soy beans which are
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HISTORY OF NATTO AND ITS RELATIVES 502
fermented and salted. “Some are sold in cans in a salty
liquid, others in plastic bags, covered with salt crystals.”
Also called “preserved black beans”).
Flours & starches (p. 157-61). Incl. soy fl our, which is
“used mostly in Japan [where it is called kinako] and China.
In Korea roasted soy bean fl our and fermented soy bean fl our
are used to make a variety of bean pastes.”
Legumes & pulses (p. 206-18). A long and interesting
section. All entries have a scientifi c name. Many have an
illustration. Those found in many Asian countries (e.g.,
green bean, green pea) have the name in each country.
Includes: Introduction, adzuki bean, asparagus bean (see
winged bean), asparagus pea, black-eyed pea (a variety of
cowpea), black gram, blue pea, broad bean, butter bean
(see lima bean), chick pea, cowpea (see yard-long bean),
fenugreek, green bean, green pea, hyacinth bean (see lablab
bean), lablab bean, lentil, lima bean, long bean (see yardlong
bean), moong bean (see mung bean), moth bean, mung
bean, parkia, peanut, pigeon pea, red bean (see adzuki bean),
red kidney bean, rice bean, sataw bean (see parkia), snow
pea, soy bean (short entry), sugar snap pea, tamarind, white
gram (see black gram), winged bean (China: su-ling dou;
India: Goa bean; Indonesia: kecipir; Japan: shikakumame;
Malaysia: kacang botor; Philippines: sigarilyas; Sri Lanka:
dara-dhambala. Thailand: thua pu). Yard-long bean (this is
the fresh bean known by a host of names). Recipes: Adzuki
bean soup.
Master sauce (p. 232). “Also known as ‘fl avour pot’
or ‘lu,’ this sauce has a base of soy sauce, water, sugar and
Chinese wine or sherry, with a few variable additions...”
Cooking with it is similar to ‘red-cooking.’
Miso (see soy bean products). Mushrooms & fungi (p.
237-40, incl. recipe for Braised bean curd, cloud ear and
vegetables, and Braised soy mushrooms). Natto (see soy
bean products).
Oils (p. 258-59, incl. coconut oil, gingelly oil [sesame
oil], mustard oil, palm oil, palm kernel oil, peanut oil, perilla
oil, sesame oil). Note: Soy oil is not mentioned here! Okara
(see soy bean products). Salads, incl. recipe for Indonesian
vegetable salad (gado-gado), that calls for 4 oz. fried bean
curd. Shoyu (see soy sauce).
Soy bean, dried (349). China: da dau, wong dau, hak
dau, tai dau. Indonesia: kacang kedelai. Japan: daizu. Korea:
jaa jang. Malaysia: kedelai. Philippines: utaw. Thailand: thua
lueang.
Soy bean, fresh. China: mao dau. Indonesia: kacang
soja. Japan: edamame. Malaysia: kacang soja. Recipe: Fresh
soy beans with bean curd.
Soy bean products (p. 350): Miso (incl. recipe for
miso soup). Natto. Soy bean paste (go). Soy milk. Tahuri
(Philippine fermented tofu). Tokwa (tokwan; very fi rm
square tofu).
Soy bean sprouts, with recipe for soy bean sprout salad.
China: dai dau nga choi. India: bhat. Indonesia: kacang