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

textured (fl our or concentrate), soy sauce (tamari, shoyu,
teriyaki), soy yogurt, soybeans, soymilk, soy beverages,
soynut butter, soynuts, soybean oil & products, sprouts,
soy, tamari (see soy sauce), tempeh, Teriyaki sauce (see
soy sauce), tofu & tofu products, whipped toppings, soybased,
yuba. Helpful charts: Soyfood substitutions, soyfood
isofl avone content. Soyfoods web site. Soyfood composition.
Recipes using: Meat alternatives, textured soy protein, whole
soybeans, soy fl our, soynut butter, soymilk, tofu. Address:
4816 North Pennsylvania Street, Indianapolis, Indiana
46205. Phone: 317-926-6272.
1668. Jacobi, Dana. 2000. The joy of soy: 75 delicious ways
to enjoy nature’s miracle food. Roseville, California: Prima
Publishing. xii + 244 p. May. Illust. Index. 22 cm. Series:
The natural kitchen. [16 ref]
• Summary: This is basically a reprint of Dana’s 1996 book
titled Soy! 75 Delicious Ways to Enjoy Nature’s Miracle
Food, also published by Prima Publishing. It contains no
new text and no new recipes; a few small errors have been
corrected and the design of both covers and the title page is
new. Address: Food writer, New York, NY.
1669. Kato, Hiroko. 2000. How to eat at a Japanese
restaurant the vegan way. Vegetarian Journal (Baltimore,
Maryland). May/June. p. 20-23.
• Summary: Describes how to avoid fi sh and bonito extract
and fl akes. Traditional Japanese vegan cuisine, called
shojin ryori, was created by Zen Buddhists; it is very easy
to enjoy beautiful and delicious Japanese vegan dishes at
such restaurants. Sushi can include natto maki, yuba maki,
or inari-zushi (rice wrapped in season aburage). Tofu dishes
may include yu-dofu, hiya yakko, tofu dengaku, agedashidofu,
and goma-dofu (made of sesame seeds; no soy). Other
dishes: Edamame, miso soup, vegetable tempura, or gyoza.
1670. Sears, Barry. 2000. The soy zone. New York, NY:
HarperCollins (ReganBooks). x + 338 p. Index. 25 cm. [216
ref]
• Summary: Contents: Acknowledgments. Introduction. 1.
The health benefi ts of soy. 2. Enter the soy zone. 3. Zoning
your kitchen. 4. Soy zone cooking tips. 5. Soy zone meals.
6. Modifying your favorite recipes. 7. Fine-tuning the soy
zone diet. 8. Your longevity report card: The tests you
want to pass. 9. Insulin: Your body’s Dr. Jekyll and Mr.
Hyde. 10. Soy science. 11. How the soy zone diet stacks up
against the traditional vegetarian diet. 12. Frequently asked
questions. 13. World health implications for the soy zone
diet. Appendixes. A. Technical support. B. Zone validation
studies. C. Calculation of lean body mass. D. Zone food
blocks for making soy zone meals. E. Synthesis of DHA. F.
Glossary of terms. G. Resources. H. References.
Note: This book has all the hallmarks of a “quickie”
written by a person who does not know his subject.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 514
Moreover, we believe the nutritional science and
dietary philosophy are seriously fl awed. Address: Ph.D.,
Swampscott, Massachusetts.
1671. Carpenter, Joseph. 2000. Living in Boston and on the
Oak Feed Miso Co. land in Rutherfordton, North Carolina
from 1979 to 1980. Part I (Interview). SoyaScan Notes. June
2. Conducted by William Shurtleff of Soyfoods Center.
• Summary: Joseph was born on 5 Aug. 1948 in Oakland,
California, at Providence Hospital. He lived with his family
in Berkeley until he was age 10; his father, who was a
carpenter by trade, died in 1954, when he was still a boy.
He and his mother then moved to nearby El Sobrante (by
the back gate of De Anza High School–where he graduated
from high school). He attended Contra Costa Junior College
for two years, moved up to Sonoma State for a year, then
dropped out. At age 19-20 (1967-68), he took off to see
the world. As a young man, he became a skilled carpenter,
learning by doing. Several of the men he worked with were
good teachers.
A hippie during the 1960s, he met Patricia Roberts who
was born in March 1947 in Queens, New York, and grew
up in Rockaway Beach in Queens. Her father was a New
York City police offi cer and detective for 20-25 years. Her
parents retired to Florida in the late 1960s or early 1970s.
When the kids were at home, they lived in a nice big home
at Whitehouse Point; after the kids were gone, they moved to
Deerfi eld Beach. Soon after meeting Patricia, Joseph stopped
using psychedelics drugs and alcohol. They picked apples
together in Hood River, Oregon, and lived in an old picker’s
camp. Having been overweight, he lost about 80 pounds in
less than 6 months–and felt great. He and Patricia and a girl
friend of hers migrated to Tucson, Arizona, where they were
planning to pick oranges for the winter. While looking for
a place to stay, they came across a macrobiotic bakery, The
Granary, run by Jack Garvey. That was their fi rst introduction
to macrobiotics. Because of their largely raw food diet, they
were somewhat resistant at fi rst, but soon became friends and
students of Jack’s. In 1973 Joseph and Patricia were married
in Arkansas.
1977 Feb.–Joseph arrives in Boston from Northern
California; he is very sure of this date. He met Charlie
Kendall (a maker of traditional natto, amazake, and
mochi), who had just bought a house in Brookline by the
railroad tracks; Joseph helped him extensively remodel that
building. Charlie’s wife, Yoko, was Aveline’s sister. Joseph
soon became friends with Bill Painter, who was a house
painter by trade and also had a small shop in the basement
of the Kushi’s house. Before long Joseph was working as
a carpenter with Bill Eggloff, building a handsome grain
bin for Erewhon’s retail store on Newbury Street. Using
red oak and Plexiglas, they worked on it in the basement,
which had a garage door that opened onto the alley behind
the store. Bill, who lived on Cape Cod, stopped working for