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

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type, usually made in Szechwan. (3) Bacillus type. Soak and cook soybeans, then place them in a cloth bag. Cover with straw and ferment for 1-2 days at 25-30ºC. “When the beans are covered with viscous substances, Shui-tou-shi is prepared.” Mix the sticky beans with ginger and salt, then pack tightly into jars; age for one week. The product [a sort of salted natto with ginger] is now ready to eat. “The organisms responsible for this fermentation have been identifi ed as Bacillus species.” Address: Dep. of Bioscience and Biotechnology, Univ. of Strathclyde, Glasgow, Scotland, UK. 1631. Yonzan, H.; Tamang, J.P. 1998. Consumption pattern of traditional fermented foods in the Sikkim Himalaya. J. of Hill Research (Sikkim) 11(1):112-15. [6 ref] • Summary: During 1996-97 a survey was conducted using a questionnaire in 270 randomly selected houses in three hill sub-divisions of the Darjeeling Hills of West Bengal and 315 houses in four districts of Sikkim representing the ethnic communities of the Nepalis, the Bhutia and the Lepcha. The amount of fermented foods consumed at every meal by each person was weighed directly using a portable balance and daily per capita consumption (in gm per day) was estimated. The frequency of eating fermented foods by each family (as a percentage) was also recorded. Annual home production of each fermented food was calculated on the basis of population based on Indian census records. A database was developed from the fi eld data. For kinema, the average consumption rate in the Darjeeling Hills was 80.6%, whereas it was 78.9% in Sikkim. Kinema was one of three foods that was not eaten daily; it was typically consumed 2-4 times a week as a source of plant protein. The survey showed that, in the Darjeeling Hills, 45.3% of the people prepared the fermented foods at home and only 28.3% purchased them from local markets, while in Sikkim 53.7% of the people prepared the fermented foods at home and only 18.8% purchased them from local markets. Table 1 shows per capita consumption (gm per day) and annual home production (tons per year) of the various fermented foods. For kinema the fi gures show: In the Darjeeling Hills, the average per capita consumption was 3.3 gm/day (range 2.3 to 4.7) and the annual production for the entire area was 829 tonnes. In Sikkim, the average per capita consumption was 2.2 gm/day (range 0.7 to 3.7) and the annual production for the entire area was 327 tonnes. Address: Microbiology Research Lab., Dep. of Botany, Sikkim Government College, Tadong (near Gangtok), Sikkim 737 102, India. 1632. Cooper, Kim. 1999. New developments with soybeans in Canada (Interview). SoyaScan Notes. Jan. 18. Conducted by William Shurtleff of Soyfoods Center. • Summary: The term “food-grade soybeans” is increasingly © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 504 widely used by Canadian soybean exporters and their Asian customers to refer to all soybeans developed specifi cally for food use. Many are large seeded, but some are also small seeded–developed for sprouting (to have high germination) or natto. All have a white hilum. The biggest problem with this term is that all soybeans can be used for human food. About 5-10% of the soybeans exported from Canada are “food-grade.” Most overseas buyers of Canadian food-grade soybeans want them to be GMO-free. In addition, some overseas crushers now also want soybeans that are GMO-free, though they need not be food grade. The genetically engineered soybeans grown in Canada are generally handled in two different ways. The great majority, which are used by Canada’s two major soybean crushers (owned by the American companies ADM and Central Soya) are given no special treatment; they are simply sold by farmers to their local elevator, where they get mixed with other soybeans in “the stream.” These two crushers have made it very clear that they do not want these GMO soybeans to be segregated or given any special treatment. However the genetically engineered soybeans purchased by soybean exporters are handled like any other identity preserved (IP) crop, primarily so that buyers in foreign countries who want GMO-free can be guaranteed what they want. For the past ten years, the Canadian soybean trade has been developing its system of IP varieties, especially to serve Japanese customers–who usually like specifi c varieties. Exporters would contract with farmers to grow these special varieties, then at harvest they would be stored in their own elevator, silo, tank, etc. and shipped with their identity preserved. Organically grown soybeans are handled in a quite similar way. So when GMO soybeans arrived, the export trade decided to handle them just like IP varieties– actually more like organic soybeans than like IP. Setting up such an IP system has that added benefi t that if and when, in the future, consumer benefi ts are genetically engineered into soybeans, their identity will have to be preserved. An increasing percentage of the soybeans grown in Canada are grown under contract–perhaps about 10% at present. Shurtleff notes: The U.S. soybean distribution system is based on bulk shipments; its ability to handle IP shipments is much less advanced than the Canadian system. For this reason, the U.S. exports of soybeans to Europe have decreased dramatically over the past year. In America, GMO soybeans simply took over the main soybean distribution system; they did so with hardly any discussion and probably based on the assumption that hardly anyone would care. It is the latter assumption that is highly questionable. Kim: U.S. soybean exporters went to Europe several years ago and told their customers: “We have these genetically modifi ed soybeans and we’re going to be shipping them to you starting this fall.” The European buyers explained that European consumers are different
from American consumers, and may want to think about and discuss this new matter. The American’s said, “Sorry, we can’t wait. The soybeans are coming.” The Europeans felt upset, like the Americans were trying to shove something down their throats. In Canada, the problem is far from resolved. Consumers in Canada are starting to become aware of this issue, and they are just starting to sound the alarm. But more and more genetically modifi ed products are coming onto store shelves, so Kim believes consumers will gradually develop confi dence in them–but not in the next 1-2 years. Kim believes that there is essentially no chance that most consumers will reject genetically modifi ed foods in the long run. The international conference in Canada last September was attended by about 200 people; there would have been more but for an airline strike in Canada. Peter Golbitz presented an excellent keynote address. His paper and some others are posted on the OSGMB website. Address: Marketing Specialist, OSGMB, Chatham, Ontario, Canada N7M 5L8. Phone: (519) 352-7730. 1633. Jones, Catherine. 1999. Shining examples: At East, the sushi sparkles. If only the service and everything else did. New York Times. Feb. 28. p. NJ14. • Summary: This is a review of East Japanese Restaurant (1405 Teaneck Rd., Teaneck, New Jersey–a suburb of the New York metropolitan area, just west of Manhattan island, New York City). The mood was relaxing and the sushi was very good. “Finally the natto roll both surprised and perplexed my group. I love soybeans but have never tried them mixed with scallion in a roll; they are gummy, bland, salty, satisfying and curious all at the same time.” 1634. Bernard, Richard L. 1999. Historical list of publicly developed North American specialty soybean cultivars to 1989: Small seeded. Urbana, Illinois. 1 p. Feb. Unpublished typescript. • Summary: This list excludes introductions and privately developed cultivars. For each variety is given: Year released, institute, cultivar name, maturity group, parentage. The varieties listed in this table are Nattawa (Released in 1981, Ottawa, Ontario, Canada), Chico (1983, Minnesota), Canatto (1985, Ottawa), Vance (1986, Virginia), IL1 and IL2 (1989, Illinois), SS201 and SS202 (1989, Iowa), Minnatto (1989, Minnesota), Camp (1989, Virginia), Nattosan (1989, Ottawa), TNS (1989, Ottawa). Address: Prof. of Plant Genetics (Retired), Dep. of Agronomy, Univ. of Illinois, Urbana, IL 61801. 1635. Bernard, Richard L. 1999. Specialty soybean cultivars from 1990 to present: Public institutions, U.S. and Canada. Urbana, Illinois. 2 p. Feb. Unpublished typescript. • Summary: This list excludes introductions and privately © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 505 developed cultivars. For each variety is given: Originating organization name and soybean breeder, cultivar name, year released, typical seed size, and parentage. The organizations and named varieties listed in this table are: (1) Agriculture Canada, Ottawa–Cober: AC Pinson, AC Colibri, Micron, AC Colombe (1995-96–small seeded). (2) Virginia Polytechnic and State Univ. (Blacksburg)–Buss: MFS-551 to 591 (1993- 97). (3) North Carolina State Univ & USDA–Carter: Pearl (1994g). (4) University of Minnesota–Orf: Black Kato, Toyopro, UM3 (1995-98). (5) North Dakota State Univ.– Helms: Danatto, Norpro (1996-97). (6) Univ. of Nebraska– Graef: Saturn, Mercury, NE2696LS, NE3496SS (1994-96). (7) Ohio State Univ.–S.K. St. Martin & R.J. Fioritto: Ohio FG1, Ohio FG2 (1994). (8) Univ. of Illinois–R. Bernard: KS-2 (1998). (9) Iowa State Univ. and Puerto Rico–Fehr: 45 varieties, all with names such as HP201, IA 1002, or LS201 (1990-98). Fehr is breeding all types of specialty soybeans (see symbols, below). Symbols: g = general public release; others are exclusive or by license or contract. p = high protein. lx2 = no lipoxygenase-2. lx0 = no lipoxygenase. Address: Prof. of Plant Genetics (Retired), Dep. of Agronomy, Univ. of Illinois, Urbana, IL 61801. 1636. Bernard, Richard L. 1999. Summary of research & breeding programs for food type soybeans. Urbana, Illinois. 3 p. Feb. Unpublished typescript. • Summary: This list excludes introductions and privately developed cultivars. Each entry includes: Originating organization and soybean breeder, food uses (mainly natto and tofu), and breeding objectives. For natto, 100 beans should usually weigh less than 10 gm, whereas for tofu, 100 beans should usually weigh more than 20 gm. (1) Agriculture Canada, Ottawa–E.R. Cober: Natto and tofu. (2) Agriculture Canada, Harrow–V. Poysa: Natto and tofu. (3) Virginia Polytechnic and State Univ. (Blacksburg)– G.R. Buss: Natto and tofu. (4) North Carolina State Univ.–T. Carter: Natto and tofu. (5) South Carolina State Univ.–E. Shipe: Natto. (6) Georgia State Univ.–R. Boerma & R. Mian: Tofu. (7) Univ. of Minnesota–Orf: Natto and tofu. (8) North Dakota State Univ.–T. Helms: Natto, sprouts, and tofu. (9) Ohio State Univ.–S.K. St. Martin & R.J. Fioritto: Tofu. (10) Univ. of Illinois–R. Bernard: Natto and edamame. (11) Iowa State Univ. and Puerto Rico–W.R. Fehr: Natto, tofu & edamame. (12) Missouri–S. Anand & D. Sleper: Natto and tofu. (13) Univ. of Nebraska–G.L. Graef: Natto, sprouts, tofu, green vegetable [edamame]. (14) Washington State Univ., T. Lumpkin: Edamame. Small-seeded parents: Camp, Chico, Chohakuzan, Jizuka, Kosuzu, Nattosan, Pearl, Pureunkong, Vance. Large-seeded parents: Benning, Danbaekong, Enrei, Hyuga, Misuzu Daizu, Nakesennari, Saturn, Shiromeyutaka, Suzuyutaka, Tamahikari, Tanbaguro, Totoshirome. Edamame parents: Disoy, Magna, Prize, Grande, Vinton
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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What is natto? Natto is prepared (c
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1975 - In Natto Kenkosho (The Natto
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A&M = Agricultural and Mechanical A
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Pioneers - Individuals: Laszlo Berc
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DAWA-DAWA MADE IN WEST AFRICA FROM
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1. The legendary early discovery of
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However Kawakami and Kimura (1985)
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Yudôfu-Yudaufu: A food made from t
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the parcel.” See also letter abou
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you stir too much, the fi lm will n
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seen (June 2010) that uses the word
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of speech (n. = noun; v. = verb, et
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vegetable cheese, natto.” Bulleti
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soya casein or tofu, I infected 50
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of various Japanese soyfoods, inclu
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“Moromi: The grounds or lees left
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consumption. Domestic soybean produ
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p. 438-39] the microbes attached to
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Jenkins, Becke & Cosack, Kornauth.
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5 hours to render them very soft; t
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his ware and trampled it under foot
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[1843-1910] demonstrated clearly an
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of cases, viz., of marasmus and mal
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piculs; 1 picul = 132.277 pounds we
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USDA, USA. 88. Nature (La) (Paris).
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• Summary: From the Los Angeles T
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no other legume has produced, with
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101. New York Times.1912. Gives out
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table salt and several stimulants,
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and Surgeons, Baltimore, Maryland.
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Conclusion: The soybean originated
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cakes in the principal European cou
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e used successfully in the househol
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“the total digestible nutrients
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31): Coffee is known to be detrimen
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137. Itano, Arao. 1918. Soy beans (
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as an edible oil in the manufacture
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of natto]. Sapporo Norin Gakkaiho (
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(31) Test to maximize yield of prot
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have been among them. The soybean h
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manufacturing yields, digestibility
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two weeks in 1911 at the Arlington
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159. Oshima, Kokichi. 1923. Kôji-k
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manually at Madioen [Madiun, in Eas
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constituents of natto]. Nogaku Kaih
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New Product-Documentation: The Japa
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1922 April-The oil production depar
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Peking (at 86 Morrison Street, the
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alkalinity due to soda and potash,
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ean curd, green vegetable bean, soy
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had the pleasure of visiting the la
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Manchuria-Production. Estimate of t
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which soybeans are grown. Almost eq
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uses of soy oil and cake. The soybe
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Note 3. Cruz and West (1932, p. 78)
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cocoanut balls. For Nut fruitose: M
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soybeans in Portugal (1880 at the b
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in 1939, p. 339. The same character
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no baiyô-Zoku [Cultivation of natt
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256. Roux, Charles. 1941. Le soya [
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Dr. and veterinarian, villa Bel-Air
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2:77-83. [Jap]* 278. Niida, T.; Yas
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eginning titled (in Japanese charac
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a rich source of soybean varieties.
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the subculture media on the surviva
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selling fermented beans, which are
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iotin for growth, whereas the latte
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food for the future]. Ernaehrungs-U
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Science Section, this document may
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Agriculture, Hokkaido Univ., Sappor
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the nutritive value of natto and he
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are broiled, steamed, then put in a
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an processing, margarine and shorte
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in protein nutrition. The 45 resear
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Contents: Purpose of study. Method
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kisa ni tsuite (1) [On the formatio
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excellent for other types of cuisin
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473. Sakurai, K. 1964. The role and
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Physical properties and amino acid
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of fi gures. Map. Part I: Backgroun
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tofu dish. 70. Yudofu. 71. Miso. 72
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Rolling dry yuba. 164. Yuba on disp
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kakôhin no amino-san ni kansuru ke
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[shimi-dofu, kogori-dofu] (frozen t
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for lack of adequate markets for th
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type Ehrlich carcinoma cells. Chemi
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536. Hesseltine, C.W.; Wang, H.L. 1
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of “Co gamma-rays” on natto pre
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174-75). Grilled chicken with sweet
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Joan from Ener-G foods in Seattle],
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ascites carcinoma cells. “But whe
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76, at All Soul’s Day). Miso soup
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germination can be found within a 2
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cooked beans. (d) Cooking: Almost a
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If mechanical heat drying is to be
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hemicellulase from Bacillus subtili
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597. Hosking, Richard. 1972. A dict
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602. Nakao, Sasuke. 1972. Ryôri no
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Recently, Japanese scientists inclu
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Lecithin. Concerning tofu: Tofu mad
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author discusses tofu (and how to m
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practical concept and approach. Tha
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Rhizopus and Chlamydomucor strains
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contains the word “plasmids” (o
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are highly digestible because the b
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• Summary: Teriyaki sauce (p. 48)
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to Daraku nabe-Fukushima prefecture
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and modern soy protein products, th
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eturning to the Hamamatsu area in c
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each maker, there is one column for
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on “Basic ingredients,” is a su
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682. Liener, Irvin E. 1976. Nutriti
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Once you’ve tasted natto you can
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used extensively in Morocco; in fi
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in traditional foods, including rou
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pressurized steamer. Steam at 14.7
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© Copyright Soyinfo Center 2012 HI
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selection of natto types. 5. To mak
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1960, 2 million tonnes in about 196
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soyfoods in the Western world.” N
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Pharmaceutical Society of Japan) 98
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Doshisha University) 19:22-30. [Jap
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2. Univ. of Maryland. 771. Kawakami
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The Book of Tofu. New York: Ballant
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Vegetable Protein Food Assoc., 9th
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of Japan (Nippon Sakumotsu Gakkai K
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present and future. Based on an art
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• Summary: Contains a nice illust
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egional name. Shiro miso: white (or
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characters: Name of marketing compa
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milk curd), aburage (fried tofu pou
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and Worcestershire sauce in England
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products (soy fl ours, soy isolates
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Bacillus natto, Bacillus subtilis,
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epresenting roughly 2,000 soybean v
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protein in tons/year. In 1971/1977
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1989-Nattosan. MG-0. Developed by A
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Tofu Assoc., Federation of Japan Na
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(miso) is plentiful. Soy sprouts ar
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chocolate), soybeans, soymilk (soym
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Natto Dip: Mix together 2 cups tofu
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911. Parker, Joyce. 1982. Re: Soyfo
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Junsei Yamazaki came to the USA in
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in California; her cooking has been
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(Deep fried) Tofu burgers-Tofuburge
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(both line drawings and simple brus
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shijitsu no kagaku seibun sosei oyo
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Food Science and Technology. See p.
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and Hokkaido (25,908). The source o
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introduced it to the Natto Assoc. i
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History of miso in Europe: Early Eu
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unning a family business cleaning t
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Note: This is the earliest English-
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illustrations. Shows how to make na
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green soybeans, soybean sprouts, so
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oil, shortening oil, cooking and sa
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tau-foo, dou-fu, dau-fu). Soybean f
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Shokuhin) is a member of the Japane
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It is good boiled, grilled, or frie
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• Summary: Discusses: Ryoji Nakaz
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Gakkaishi (J. of the Japanese Socie
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Date of Introduction: 1984. Ingredi
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soy fl our, whole soy fl our, soybe
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death rate from stomach cancer, str
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salt or soy bean paste / miso. Hiya
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1084. Aoki, Sadao. 1985. Nattô oyo
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Vegetarian Times. Aug. p. 33-40. No
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[Studies on natto. III. Change in t
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1116. Watanabe, Sugio. 1985. [Manuf
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and stews and will keep well in the
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Ryûgakuchû no Tai kagakusha keika
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appropriate to redefi ne the term p
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ground red pepper, is a unique food
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and value of tofu consumed per hous
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tofu (fuyu). For each food the foll
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170,000 tons of dawadawa are made.
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from natto Bacilli and Bacilli from
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ecovered consistently from 5 sample
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discusses soy sauce, konbu and nori
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From 1984 onwards it will require 2
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upon.” Address: [California]. 120
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an interest in tempeh: Mr. Katoh we
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production of Plasmin, further help
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The present expansion of soybeans i
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Shokuryo Gakkai-shi (J. of the Japa
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vegetable), katsuobushi (dried boni
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• Summary: The contents of this a
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Manufacturer’s Address: Tochigi-k
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USA and Europe, and concluded that
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Letter to William Shurtleff at Soyf
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• Summary: Recently, Montague Far
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(Therapeutics)]. UF Phosphatidylcho
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Hawaii, May 11-14, 1986. [20 ref]
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companies have started in America s
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Japanese), published in 1590 by Li
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1318. SoyaScan Notes.1989. Terms re
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to Ken Bader, Steve Drake, and Marl
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Hamilton, Ontario, formerly owned b
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Soybean buyers mission from new mar
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Page 22 shows two annotated illustr
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served hot or cold. There was cold
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There are presently an estimated 5,
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increase soybean sales to Japan. Ag
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(“fermented soybeans”) are all
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Mein jin pau [mien jin pau] (China)
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River). 5. Biochemistry involved in
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ecognition and support to [living m
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tempeh. Preparation time-less than
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mainly for use by the American Soyb
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added salt, but 125 milligrams of s
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laboured for 20 years attempting to
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(new product)]. Oct. 1. p. 13. [Jap
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was estimated at 500 tons), but in
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natto, both legendary and documente
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Page 473 and 474: 1522. United Soybean Board. 1995. S
Page 475 and 476: kinema was similar. Address: 1. Mic
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Page 479 and 480: The physico-chemical properties of
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Page 503: kedele, taugeh. Japan: daizu no moy
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Page 517 and 518: commercial natto starters. In: Kyok
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Page 535 and 536: once a week, or for a prolonged per
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Replacement Therapy-Pros and cons.
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1821. Gandhi, A.P. 2006. The ‘gre
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The strains were divided into 19 ty
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titled “Other real foods,” the
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pages angled slightly back on a tab
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NK, containing a reporter gene enco
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= 34. Lepcha 1.4 gm ± 2.4 gm. N =
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soybeans or fermented whole soybean
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A restaurant package (7 oz. tray) i
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On pages 3-4 is an interesting desc
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American who was planning to import
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adicals, which correlated well with
Page 583 and 584:
a mound of chungkokjang. (9a) The f
Page 585 and 586:
Dietary cultures and antiquity of f
Page 587 and 588:
consumption of whole (unpeeled) pot
Page 589 and 590:
Campo. 33. Jacqueline Tao. 2009 Aug
Page 591 and 592:
When asked to develop recipes for a
Page 593 and 594:
(1932-33)? Ohta mentioned this. 17.
Page 595 and 596:
Africa-Morocco, Kingdom of (Includi
Page 597 and 598:
Archaeology and Archaeological Disc
Page 599 and 600:
Thereafter). 102, 1312 Asia, East-S
Page 601 and 602:
Berczeller, Laszlo. 184, 200, 216,
Page 603 and 604:
Cape Verde. See Africa-Cape Verde o
Page 605 and 606:
695, 700, 706, 732, 765, 768, 771,
Page 607 and 608:
Formerly spelled Du Pont. 1606 Earl
Page 609 and 610:
seen concerning soybeans in a certa
Page 611 and 612:
239, 250, 354, 484, 536, 572, 935,
Page 613 and 614:
1640 Green Vegetable Soybeans-Marke
Page 615 and 616:
Home economics movement. See Domest
Page 617 and 618:
Information. See Libraries with a S
Page 619 and 620:
Koji, Red Rice. (Also Called Fermen
Page 621 and 622:
701, 711, 993, 1353 Lipids-Effects
Page 623 and 624:
Mexico. See Latin America, Central
Page 625 and 626:
Mushroom ketchup. See Ketchup, Mush
Page 627 and 628:
1416, 1423, 1460, 1499, 1500, 1503,
Page 629 and 630:
Functional Foods or Nutraceuticals,
Page 631 and 632:
1647, 1660, 1714, 1719, 1721, 1745,
Page 633 and 634:
Restaurants, Japanese, outside Japa
Page 635 and 636:
as an Oilseed, Sesame Flour, and Se
Page 637 and 638:
Soy Ice Cream-Non-Soy Non-Dairy Rel
Page 639 and 640:
Soy fl our, roasted. See Roasted so
Page 641 and 642:
Soybean Varieties USA-Butterball-Ea
Page 643 and 644:
Soyfoods Movement-Periodicals, Incl
Page 645 and 646:
Statistics on soybean yields. See Y
Page 647 and 648:
553, 564, 593, 620, 621, 658, 668,
Page 649 and 650:
Tofurei Svadesha Naturkost Produkte
Page 651 and 652:
United States-States-Oklahoma. 119,
Page 653 and 654:
Use Dairy Products or Eggs. 644, 94
Page 655 and 656:
Yellow Winged Bean (Psophocarpus te
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History of Natto and Its Relatives (1405-2012 - SoyInfo Center

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