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

81, Verde, Emerald, LS201, LS301, Saturn. Address: Prof.
of Plant Genetics (Retired), Dep. of Agronomy, Univ. of
Illinois, Urbana, IL 61801.
1637. Jack, Alex. 1999. Let food be thy medicine: 750
scientifi c studies, holistic reports, and personal accounts
showing the physical, mental, and environmental benefi ts of
whole foods. 3rd ed. Becket, Massachusetts: One Peaceful
World Press. 304 p. Index. 23 cm. [8 ref]
• Summary: This book, organized alphabetically by subject,
is a very original and creative source of information, with
hundreds of interesting bibliographic references. The
author believes in a natural, whole-foods diet. Includes
the following subjects: Alternative medicine, amasake
(amazake), Asia Diet Pyramid, azuki beans, bovine growth
hormone, cancer, cholesterol, coffee, complex carbohydrates,
dairy food, estrogen, evolution, exercise and fi tness, fats,
fi ber, genetically engineered food, genetic model of health
and disease, genistein, global warming, heart disease,
hiziki, hunza diet, isofl avones, Japanese diet, kombu,
kuzu, lignans, longevity, macrobiotics, Mad Cow Disease,
meat, menopause, microwave cooking, miso, mochi,
natto, nori, osteoporosis, Paleolithic diet, phytochemicals,
phytoestrogens, polyps, potatoes, Price–Weston, prostate
cancer, protein, rice, Schweitzer–Dr. Albert, sea vegetables,
seitan, sesame, shoyu, soy foods, tempeh, tofu, umeboshi
plum, vegans, vegetarians, wakame, wartime restricted
(diets, incl. World War I and II), whole grains. Resources.
About the author. Address: Box 10, Becket, Massachusetts
01223. Phone: (413) 623-5742.
1638. Nagai, Toshirou. 1999. [Breeding and genetic
manipulation of Bacillus subtilis (natto)]. Nippon Shokuhin
Kagaku Kogaku Kaishi (J. of the Japanese Society for Food
Science and Technology) 46(2):39-44. [39 ref. Jap]
Address: Genetic Resources Center, National Institute of
Agrobiological Resources, Ministry of Agriculture, Forestry
and Fisheries, Tsukuba-shi, Ibaraki prefecture 305-8602,
Japan.
1639. Stevens & Associates, Inc. ed. and comp. 1999. U.S.
1999 soyfoods directory. Lebanon, Indiana: Indiana Soybean
Development Council. 48 p. 28 cm. [23 ref]
• Summary: This is the fourth edition of the U.S. Soyfoods
Directory. Page 2 states: “And a special thanks goes to
the Soy Protein Partnership for sponsoring this project.”
For a list of farmers and companies that grow soybeans
organically, see p. 28. This 1999 Soyfoods directory is now
available online at www.talksoy.com. Address: Stevens &
Associates, 4816 North Pennsylvania Street, Indianapolis,
Indiana 46205. Phone: 317-926-6272.
1640. Stuttman, Len. 1999. What does the term “food-grade
soybeans” really mean? (Interview). SoyaScan Notes. March
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 506
4. Conducted by William Shurtleff of Soyfoods Center.
Followed by a fax of June 19.
• Summary: Len uses the term “food-grade soybeans” a lot.
He may have learned it from people in Canada. For making
soynuts, he needs special varieties of soybeans that are high
in protein, low in fat, have good texture, good taste, and
retain their integrity during processing (the seedcoat or hull
stays on–does not slough off–during the entire soaking,
cooking, and deep-frying process). A soybean with a thin
seedcoat usually has poor integrity. Actually, he must try to
fi nd a variety in which he can get as many of these qualities
or specifi cations as possible at a competitive price. This
is complicated; the only way to test a particular variety is
to put it through the process. Moreover, a variety (such
as Sapphire) that works well one year may not work so
well the next year. Or a variety grown at one latitude that
works well may not work so well when grown at a much
different latitude. Soybeans grown at northern latitudes
generally work better than those grown to the south. Not
all of Canada’s “food-grade soybeans” work well for Len’s
particular application. For example, manufacturers of tofu
and soymilk want high protein dispersibility in water. Len
wants low protein dispersibility, so that protein is not lost
during soaking and cooking.
Thus within this broad category of “food-grade
soybeans” each food application has somewhat different
requirements. Actually, it gets even more complicated. When
most people say “food-grade soybeans” they are usually
talking about large-seeded, clear-hilum soybeans–most of
which have a Japanese pedigree. Yet makers of natto and soy
sprouts want small-seeded soybeans.
Back in the days when public soy varieties
predominated, one variety (such as Corsoy) might be around
for years and years. But now that most varieties originate
from private seed companies, they change more often and
they are not generally bred for food use–except in Canada.
W.G. Thompson & Sons has a young soybean breeder who
is excellent; but they do not have a food laboratory. Address:
President and CEO, Sycamore Creek Co., 200 State St.,
Mason, Michigan 48854. Phone: 517-676-3836.
1641. Kushi Institute. 1999. Kushi Institute store: Food,
books, kitchenware, bodycare, video, audio. Spring/summer
1999 (Mail-order catalog). Becket, Massachusetts. 40 p. 28
cm. [8 ref]
• Summary: A good new source of macrobiotic supplies.
Includes: Amazake (from Kendall Food Co.), arame (sea
vegetable), azuki beans (from Hokkaido {Japan} and
organic), barley malt, black soybeans (from Hokkaido and
USA), dulse, fu (dried wheat gluten), hato mugi [hatomugi],
hijiki, kanten fl akes, koji, kombu, kuzu, mirin, miso, mochi
(organic, Kendall), natto (organic, Kendall), natto miso, nori,
rice syrup, sea palm, sea vegetable kit (8 varieties), shoyu,
suribachi, tamari, tekka, tofu–dried, tofu kit, umeboshi,