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

1100 B.C. to the present, and more than 73% of all records
have a summary / abstract averaging 128 words in length. A
description of the four different types of records (published
documents, commercial soy products, original interviews and
overviews, and unpublished archival documents), and the
number of each type, is given.
The front and rear covers, title page, table of contents,
and the fi rst page of each section have been redesigned to
give the book a much more contemporary look. Still contains
500 vegetarian recipes–both Western and Eastern style.
Ten Speed Press gave this book a new ISBN: 1-58009-
013-8. Yet despite the many changes described above, the
authors preferred not to have this called a “new edition” or
“revised edition.” Address: Soyfoods Center, P.O. Box 234,
Lafayette, California 94549. Phone: 925-283-2991.
1648. Imhoff, Dan; Warshall, Peter. 1999. Soybean of
happiness: A 3,000 year history of our most modern oilseed.
Whole Earth (San Rafael, California) No. 97. Summer. p.
75-79.
• Summary: Contents: Introduction. Soy industrialism.
The industrial products. Global soy fi ghts. The most recent
incarnation: Spliced soy. Contains six illustrations from
The Book of Tofu, by Shurtleff and Aoyagi. Address: Editor,
Whole Earth, California. Phone: 415/256-2800.
1649. Ontario Soybean Growers. 1999. Canadian soybeans
(Ad). Soya & Oilseed Bluebook 2000. p. 104.
• Summary: This one-third page black-and-white ad states:
“High quality, food grade soybeans for the production of
tofu, miso, natto, soymilk, soy sprouts, soy sauce, tempeh
and other soya products. Soybeans for the crush market.
Identify preserved (I.P.)–Specialty soybeans. Organic and
transitional soybeans. Container–Bag/bulk. Bulk vessel.
“Trusted, reliable, supplier of soybeans to the world for
over 25 years.
“For more information or a list of suppliers contact:
Canadian Soybean Export Association.” Address: P.O. Box
1199, Chatham, Ontario, Canada N7M 5L8. Phone: 519-352-
7730.
1650. Tamura, Yoshiyuki; Takenaka, Tetsuo. 1999.
[Antioxidative activity of water soluble extracts from okara
fermented with Bacillus natto and Rhizopus oligosporus].
Nippon Shokuhin Kagaku Kogaku Kaishi (J. of the Japanese
Society for Food Science and Technology) 46(9):561-69. [23
ref. Jap; eng]
• Summary: “Water-soluble materials (WSM) were prepared
from okara unfermented (OK) and fermented with Bacillus
natto (ON) or Rhizopus oligosporus (OT). The properties of
antioxidative activity, hydrogen peroxide decomposition and
iron-binding in WSMs were observed. The contents of phytic
acid, saponin A, isofl avones, and amino acids associated with
antioxidative activity were also determined...
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 509
“The fermentation of okara with Bacillus natto resulted
in an increase in the yield of WSM and the contents of
crude protein and amino acid in ON-WSM, but that with
Rhizopus oligosporus provided only an increase in the amino
acid content” (from journal@rchive). Address: Faculty of
Agriculture, Tamagawa Univ., 6-1-1, Tamagawa Gakuen,
Machida-shi, Tokyo 194-8610, Japan.
1651. Fallon, Sally; Enig, Mary G. 1999. Nourishing
traditions: The cookbook that challenges politically correct
nutrition and the diet dictocrats. 2nd ed. Washington, DC:
New Trends Publishing Inc. xvi + 668 p. Illust. by Marion
Dearth. Subject index. Recipe index. Menu index. 26 cm.
[200* ref]
• Summary: Contains over 700 recipes. Contents: Preface.
Introduction: Politically correct nutrition, fats, carbohydrates,
proteins, milk & milk products, vitamins, minerals, enzymes,
salt, spices & additives, beverages, about food allergies
and special diets, parting words, guide to food selection
(nourishing traditional foods, compromise foods {such
as tofu}, newfangled foods {such as soy protein isolates
and commercial soy milk}), a word on equipment, kitchen
tips & hints, references (188). Mastering the basics. Great
beginnings. The main course. A catalog of vegetables.
Luncheon and supper foods. Grains & legumes. Snacks and
fi nger foods. Desserts. Beverages. Feeding babies. Tonics
and superfoods. Appendixes (A-F). About the authors.
Some of the basic recommendations in this book fl y in
the face of modern nutritional science: Eat more meat. Eat
dairy products made from raw milk; pasteurization harms
the milk. The worst fats are trans fatty acids, produced
by hydrogenation; cholesterol and saturated fats do not
cause heart disease. Consume plenty of enzymes. Meat
should be eaten raw, rare, or braised in stock. Moreover, the
authors propose a conspiracy in which doctors, researchers,
nutritionists, and spokesmen of various government agencies
are giving bad nutritional advice to the American public
(p. 2). The authors wish, sentimentally, for the return of the
small American farm. Moreover, they do not examine some
the non-dietary issues related to a diet based on meat and
dairy products: What is its impact on the environment? How
would it affect the ability of the Earth to feed more than 6
billion people? What right do humans have to kill animals?
However the authors also make a number of
recommendations that many people would agree with:
Eat more natural, traditional, fresh, and unrefi ned foods
instead of refi ned and processed foods. Avoid sugar and
hydrogenated fats. This book is strongly infl uenced by the
observations of Dr. Weston Price, a dentist, whose important
book Nutrition and physical degeneration: A comparison of
primitive and modern diets and their effects, was published
in 1939.
Concerning soyfoods, the authors favor the use of
small amounts of fermented soyfoods (such as traditionally