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

history (p. 15-17). Azuki beans (p. 44-45). Barley, barley
breads, and barley sugar (p. 58-60). Beef–BSE (mad cow
disease, p. 68). Chia (p. 166). Cowpea (p. 230-31). Chufa (p.
185). English cookery books, history (p. 276-80). Five grains
of China (p. 305). Gluten (p. 341). Groundnuts (or peanuts,
p. 356-57). Hemp (p. 377-78). Hydrogenation (p. 391).
Japanese culinary terms (p. 415-17). Kudzu (p. 437). Linseed
(p. 454-55). Lupin (p. 463). Margarine (p. 478-79). Mung
bean (p. 518). Nori (p. 534). Noodles of China (p. 537, incl.
“Gan si {soya bean noodles}” and “Fen si {also fen-szu}
{mung bean vermicelli}).” Oncom (p. 553-54). Quark (p.
644). Quinoa (p. 645). Seaweeds (incl. hijiki, kombu/konbu,
nori, wakame, etc., p. 712). Sesame (p. 713). Shortening (p.
721-22). Sprouts (no listing). Tahini (p. 779). Toast (p. 797,
incl. Melba toast). Ume and umeboshi (p. 817). Winged bean
(p. 849).
The entry for “Fermentation” states that the two main
reasons for subjecting a food to fermentation are: (1) To
“convert it from a form that will not keep, such a milk, to
one which will, such as cheese.” (2) To “make foods which
are indigestible in their original state, such as wheat or soya
beans, digestible by turning them into products such as bread
or tempe.” Other benefi ts include improvements in fl avour.
Many do not realize that fermentation is part of the process
of making coffee, cocoa, vanilla, and many kinds of sausage.
A brief biography and nice portrait photo of Alan Davidson,
a man of extraordinary knowledge in the world of food,
appear on the rear dust jacket.
Note: The paperback edition of this book (2002) is titled
The Penguin companion to food. Address: World’s End,
Chelsea, London, England.
1661. Nattô [Natto]. 1999. Tokyo: Asupekuto. 135 p. 20 cm.
Series: Shihô no Dentoshoku (The Most Valuable Traditional
Foods), no. 1. [Jap]*
1662. Onajimi nattô de odoroki recipe (101 recipe): Gakken
hit mook [Using natto to make 101 recipes that will surprise
you: Available from Usenet]. 1999. Tokyo: Preschool. 73 p.
26 cm. [Jap]*
1663. Sanginga, P.C.; Adesina, A.A.; Manyong, V.M.;
Otite, O.; Dashiell, K.E. 1999. Social impact of soybean
in Nigeria’s southern Guinea savanna. Ibadan, Nigeria:
International Institute of Tropical Agriculture. 34 p. http://
www.hubrural.org/ IMG/pdf/ iita_soybean.pdf [52 ref]
• Summary: This case study surveyed 203 households in
Benue State to determine the level of adoption of soybean
using social impact assessment (SIA). The results showed
soybean adoption rates rose from 9% of farmers in 1989
to 75% in 1997. The high adoption rates are attributed to
improved material welfare, household income generation,
and human capital development. This study also showed
that soybeans were an acceptable substitute in traditional
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 513
foods. Virtually all the farmers used soybean dawadawa,
90% used soybean akpupa, a steamed bean fl our cake, and
60% used soybean akwese, fried bean cakes. Innovative
soybean utilization, such as soymilk, and a local `tofu’ were
moderately adopted at 25% utilization (Summary by Shao
2002, p. 87). Address: 1, 3, 5. IITA, Ibadan, Nigeria.
1664. Sumi, Hiroyuki; Naoe, Katsushi. 1999. Nattô no
susume: Shintai to kakei o tasukeru soshoku no ôsama
[Recommending natto: The king of humble foods that
helps body and home budget (economy)]. Tokyo: Pieichipi
Kenkyujo (P.H.P. Research Lab). 210 p. 18 cm. Series: PHP
Business Library; New Life. [Jap]*
1665. Tamang, Jyoti Prakash. 1999. Development of
pulverised starter for kinema production. J. of Food Science
and Technology (Mysore, India) 36(5):475-78. [15 ref]
• Summary: This starter was made using a selected strain of
Bacillus subtilis KK2:B10 previously isolated from kinema
prepared in the traditional way. It was dried in an oven at
70ºC and ground aseptically. Only 1% of the pulverised
starter, added to cooked soybeans, was need to make more
kinema. Consumer taste tests showed that kinema made
using the pulverised starter was more acceptable than market
kinema. Address: Microbiology Research Lab., Dep. of
Botany, Sikkim Government College, Gangtok, Sikkim 737
102, India.
1666. Wei, Qun. 1999. Suitability of the selected American
soybean cultivars for natto processing. MSc thesis, North
Dakota State Univ. xiii + 135 leaves. 28 cm. *
Address: North Dakota State Univ., Fargo, North Dakota.
1667. Stephens, Roger; Stephens, Jane Ade. ed. and comp.
2000. Soyfoods guide 2000: Helpful tips and information for
using soyfoods. Indianapolis, Indiana: Stevens & Associates,
Inc. Distributed by the Soy Protein Partners. 24 p. Illust. No
index. 28 cm. [23 ref]
• Summary: This guide is available only on a limited basis
to dietitians and health professionals. Contents: Health:
Add soy to diet to reduce heart disease (FDA recommends
25 grams of soy protein a day to reduce blood cholesterol
levels), sample day soy meal planner (easy ways to add
25 grams of soy protein). Daily soyfood guide pyramid.
Soy and your health–Scientists are learning about soy’s
health benefi ts: Isofl avones, heart disease, menopause &
osteoporosis, cancer, allergies, diabetes & kidney disease,
fat. Soyfood Descriptions: Meet the bean: Green vegetable
soybeans (edamame), hydrolyzed vegetable protein (HVP),
infant formulas, soy-based, lecithin, meat alternatives (meat
analogs), miso, natto, nondairy soy frozen desserts, soy
cheese, soy fi ber (okara, soy bran, soy isolate fi ber), soy fl our
(50% protein), soy grits, soy protein concentrate, soy protein
isolate (isolated soy protein, 90% protein), soy protein,