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

9. On the menu: Soup and umami fl avouring. Sashimi–
Cuisine that isn’t cooked, Sushi–from preserved food to
fast food, sukiyaki and nabemono, tofu and nattô–meat
for vegetarians, vegetarian temple food, tempura and oil,
noodles and regional tastes, pickled and preserved seafood,
mochi, confectionery and tea, the dynamics of sake and tea.
Teriyaki developed during the Edo / Tokugawa period
(1600-1867) (p. 116; However no citation for the source of
this information is given).
During the Edo period, most commoners living in
Japan’s cities ate plain and repetitive meals. In Edo (later
Tokyo) most had a breakfast of rice, miso soup, and pickles;
for lunch and dinner they ate approximately the same thing
“with the addition of one dish of simmered vegetables or
tofu, or simmered or grilled fi sh” (p. 113). Address: National
Museum of Ethnology, Osaka, Japan.
1723. Kiuchi, Kan. 2001. [Natto industry and technical
innovation]. In: Food System and Food Processing (Food
System Series, Vol. 15). Tokyo: Society of Agricultural
Statistics. See p. 139-50. [Jap]*
1724. Matsumoto, Miwa. 2001. Tôfu, nattô [Tofu and natto].
Tokyo: Kin no Hoshi Sha. 47 p. Illust. (color). Index. 30
cm. Series: “Shoko” de Sogo Gakushu Minna de Shirabete
Tsukette Tabeyo, no. 4. [Jap]*
• Summary: A children’s book. Address: Japan.
1725. Namkoong, Joan. 2001. Go home, cook rice: A guide
to buying and cooking the fresh foods of Hawaii. Honolulu,
Hawaii: Namkoong Pub. 104 p. Illust. (color photos by Rae
Huo). Index. 28 cm. *
• Summary: “A collection of food stories that appeared in
the Honolulu Advertiser from 1994 to 2001 and information
about food products.” “Guide to buying and cooking the
fresh foods of Hawai’i” (from the publisher).
The section titled “Soy” (p. 67-71) begins with
brief defi nitions of tofu, fresh soybeans [edamame], soy
sprouts, miso, natto, and “fermented black beans.” Then
recipes: Basic miso sauce. Spicy soy beans (with “1 pound
soybeans”). Soy bean sprouts (kong na mul in Korean). On
page 69, more soyfoods are described: Aburage. Fermented
bean curd. Fu jook [Dried yuba sticks]. Tempeh. Tofu.
Then a recipe for Lemon grass tofu (Vietnamese). Page 71
discusses “Soy bean sauces” such as hoisin, bean sauce,
and shoyu (made with koji). Page 72: “The fl avors of soy
sauces.” Chinese soy sauces (tend to be saltier than Japanese
shoyu). Tamari. Kecap manis. Light or sodium reduced soy
sauces. Dashi soys. How to use soy sauces. Address: Hawaii.
1726. Natsume, Michiko. 2001. Tôfu, nattô, aburage no
okazu: Shunka shûtô teiban menyuu [Side dishes made from
tofu, natto, and deep-fried tofu pouches: spring, summer, fall,
winter, a standard / defi nitive menu]. Tokyo: Ikeda Shoten.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 528
143 p. 21 cm. [Jap]
Address: Japan.
1727. Singleton, Paul; Sainsbury, Diana. 2001. Dictionary
of microbiology and molecular biology. 3rd ed. Chichester,
New York, Weinheim, Brisbane, Singapore & Toronto: John
Wiley & Sons, Ltd. xi + 895 p. Illust. 25 cm.
• Summary: Contains entries for: fermentation, fermented
foods, fermenter (fermentor), fungi, miso, natto, ogi,
oncom, shoyu (see Soy sauce), soy paste (see Miso), soy
sauce (shoyu), sufu, tempeh, tofu (an intermediate in Sufu
production). Address: London.
1728. Guo, J.; Sun, Y.; Su, Y. 2002. [Preparation of natto and
its function in health care]. Zhong Yao Cai 25(1):61-64. Jan.
[Chi]*
• Summary: A review of the literature. Address: Dep. of
Food Science and Engineering, Neimonggu Agricultural
University, Huhhot 010018, Neimonggu Autonomous
Region, China.
1729. Greendale, Gail A.; FitzGerald, Gordon; Huang, M.H.;
Sternfeld, B.; Gold, E.; Seeman, T.; Sherman, S.; Sowers,
M. 2002. Dietary soy isofl avones and bone mineral density:
results from the study of women’s health across the nation.
American J. of Epidemiology 155(8):746-54. April 15. [39
ref]
• Summary: “Japanese and Chinese women are about half
as likely as Caucasian women to experience a hip fracture.”
Understanding the reasons for this striking difference
could lead to new strategies for treating or preventing this
condition.
“Isofl avones are naturally occurring selective estrogen
receptor modulators, with potential bone protective effects.
To study the relation between soy isofl avone intake and bone
mineral density (BMD), the authors analyzed baseline data
from the Study of Women’s Health Across the Nation, a US
community-based cohort study of women aged 42-52 years.
Their 1996-1997 analysis included African-American (n =
497), Caucasian (n = 1,003), Chinese (n = 200), and Japanese
(n = 227) participants.” Address: 1. Division of Geriatrics,
School of Medicine, University of California, Los Angeles,
CA.
1730. Smith, Patricia J. 2002. Macrobiotic Company of
America (MCOA, Asheville, North Carolina) is no longer
in business. Bruce Macdonald is importing all of Mitoku’s
products to the USA (Interview). SoyaScan Notes. April 19.
Conducted by William Shurtleff of Soyfoods Center.
• Summary: Patricia has heard from reliable sources that
after MCOA ceased its operations, Norio Kushi left the
company. Bruce Macdonald and his daughter, Crystal, both
live in Asheville and run Bruce’s company.
Patricia recently visited South River Miso Company