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

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1971). The soybeans have a thin seed coat; the bran is easily removed after only one hour of boiling. An alternate method of removing the bran is to dry roast or fry the soybeans, imparting a golden brown color to the soybeans, then the beans are pounded to remove the bran (Odunfa 1986). The sequence of steps then follows the traditional method.” The author observed one woman and two men “produce both the traditional and soybean versions of dawadawa. “The traditional dawadawa is greatly preferred for taste over the soybean version. Every person I interviewed for this study preferred the traditional. I believe this is due to the recent introduction of soybeans and slow adoption or acceptance of new foods. Konlani et al. (1999) states that tonou in Togo is now prepared from soybean. However, those interviewed would only use the soybean version because it was a cheaper substitute or because the traditional dawadawa was not available. “One of the major advantages, perhaps a critical advantage in the future, is the shorter boiling period of the soybeans. The traditional dawadawa takes an enormous amount of fuel wood to boil the P. biglobosa seeds for fourteen hours when compared to the one or two hours necessary to boil the soybeans. Fuel wood is a precious commodity in all of West Africa and a major factor driving © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 532 deforestation in northern Ghana” (p. 65). “In Kandiga, the dawadawa is usually sold in the market by young children, mainly girls, and women” (p. 66). The chapter on “Soybeans” states: “West African countries are looking to soybeans as ‘the miracle crop’ to alleviate malnutrition and poverty” (p. 80). “ “In 1987, the International Institute of Tropical Agriculture (IITA) supported with funds from the International Development Centre (IDRC) aggressively introduced soybeans into Nigeria. In 1985, Nigeria only produced 28 metric tons and in 1995, production increased to 200,000 metric tons (Dashiell 1998). In the last 20 years, several agencies within Ghana have advocated soybean cultivation. Ghana’s Ministry of Food and Agriculture (MoFA), Adventist Development and Relief Agency (ADRA), Catholic Relief Services (CRS), and other NGOs have been educating, promoting, and assisting farmers in the cultivation and use of soybeans” (p. 81). “The presence of soybeans in Kandiga, both in the market and in the fi elds is on the increase. I worked directly with ADRA (Adventist Development and Relief Agency) farmers promoting agroforestry. Those chosen by ADRA were low-resource farmers who needed assistance attaining self-suffi ciency. One of the expectations from ADRA for the farmers was to cultivate soybeans. Farmers were given soybean seed on credit and the assurance that ADRA would buy the harvest in lieu of cash for payments on farmer’s loans. I observed that non-ADRA farmers would also plant soybeans in their fi elds. One example was a widow, a neighbor of mine who farmed a small plot of soybeans from seed given to her from an ADRA farmer. The crop yields could vary with rainfall and proper spacing and cultivation methods. The greatest obstacle to the success of soybeans in Kandiga was that approximately half of the ADRA farmers would sell the seed for cash immediately, instead of planting it on their farms.” Photos show: (1) Forming balls of dawadawa. (2) Dawadawa balls left out to dry. (3) Royco bouillon cubes (top), traditional dawadawa (left), soybean dawadawa (right). The author observed the increased substitution of soybeans for locust beans. Note: This thesis was submitted toward a Master of Science in Forestry. The research was conducted from Sept. 1999 to Dec. 2001 during her service with the Peace Corps in Kandiga, Upper East Region, Ghana. Address: Michigan Technical Univ., Houghton, Michigan. 1740. Shimizu, A. 2002. [The structural change in the food system of “natto” (fermented soybeans) and correspondence of natto manufacturers]. J. of Food System Research (Tokyo) 8:13-24. [142 ref]* Address: Biotechnology Inst. of Natto, Suzuyo Kogyo Co. Ltd. Both: Tokyo, Japan.
© Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 533
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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What is natto? Natto is prepared (c
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1975 - In Natto Kenkosho (The Natto
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A&M = Agricultural and Mechanical A
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Pioneers - Individuals: Laszlo Berc
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DAWA-DAWA MADE IN WEST AFRICA FROM
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1. The legendary early discovery of
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However Kawakami and Kimura (1985)
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Yudôfu-Yudaufu: A food made from t
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the parcel.” See also letter abou
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you stir too much, the fi lm will n
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seen (June 2010) that uses the word
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of speech (n. = noun; v. = verb, et
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vegetable cheese, natto.” Bulleti
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soya casein or tofu, I infected 50
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of various Japanese soyfoods, inclu
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“Moromi: The grounds or lees left
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consumption. Domestic soybean produ
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p. 438-39] the microbes attached to
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Jenkins, Becke & Cosack, Kornauth.
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5 hours to render them very soft; t
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his ware and trampled it under foot
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[1843-1910] demonstrated clearly an
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of cases, viz., of marasmus and mal
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piculs; 1 picul = 132.277 pounds we
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USDA, USA. 88. Nature (La) (Paris).
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• Summary: From the Los Angeles T
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no other legume has produced, with
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101. New York Times.1912. Gives out
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table salt and several stimulants,
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and Surgeons, Baltimore, Maryland.
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Conclusion: The soybean originated
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cakes in the principal European cou
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e used successfully in the househol
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“the total digestible nutrients
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31): Coffee is known to be detrimen
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137. Itano, Arao. 1918. Soy beans (
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as an edible oil in the manufacture
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of natto]. Sapporo Norin Gakkaiho (
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(31) Test to maximize yield of prot
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have been among them. The soybean h
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manufacturing yields, digestibility
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two weeks in 1911 at the Arlington
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159. Oshima, Kokichi. 1923. Kôji-k
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manually at Madioen [Madiun, in Eas
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constituents of natto]. Nogaku Kaih
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New Product-Documentation: The Japa
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1922 April-The oil production depar
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Peking (at 86 Morrison Street, the
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alkalinity due to soda and potash,
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ean curd, green vegetable bean, soy
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had the pleasure of visiting the la
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Manchuria-Production. Estimate of t
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which soybeans are grown. Almost eq
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uses of soy oil and cake. The soybe
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Note 3. Cruz and West (1932, p. 78)
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cocoanut balls. For Nut fruitose: M
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soybeans in Portugal (1880 at the b
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in 1939, p. 339. The same character
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no baiyô-Zoku [Cultivation of natt
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256. Roux, Charles. 1941. Le soya [
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Dr. and veterinarian, villa Bel-Air
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2:77-83. [Jap]* 278. Niida, T.; Yas
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eginning titled (in Japanese charac
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a rich source of soybean varieties.
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the subculture media on the surviva
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selling fermented beans, which are
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iotin for growth, whereas the latte
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food for the future]. Ernaehrungs-U
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Science Section, this document may
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Agriculture, Hokkaido Univ., Sappor
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the nutritive value of natto and he
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are broiled, steamed, then put in a
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an processing, margarine and shorte
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in protein nutrition. The 45 resear
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Contents: Purpose of study. Method
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kisa ni tsuite (1) [On the formatio
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excellent for other types of cuisin
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473. Sakurai, K. 1964. The role and
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Physical properties and amino acid
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of fi gures. Map. Part I: Backgroun
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tofu dish. 70. Yudofu. 71. Miso. 72
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Rolling dry yuba. 164. Yuba on disp
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kakôhin no amino-san ni kansuru ke
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[shimi-dofu, kogori-dofu] (frozen t
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for lack of adequate markets for th
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type Ehrlich carcinoma cells. Chemi
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536. Hesseltine, C.W.; Wang, H.L. 1
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of “Co gamma-rays” on natto pre
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174-75). Grilled chicken with sweet
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Joan from Ener-G foods in Seattle],
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ascites carcinoma cells. “But whe
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76, at All Soul’s Day). Miso soup
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germination can be found within a 2
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cooked beans. (d) Cooking: Almost a
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If mechanical heat drying is to be
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hemicellulase from Bacillus subtili
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597. Hosking, Richard. 1972. A dict
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602. Nakao, Sasuke. 1972. Ryôri no
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Recently, Japanese scientists inclu
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Lecithin. Concerning tofu: Tofu mad
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author discusses tofu (and how to m
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practical concept and approach. Tha
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Rhizopus and Chlamydomucor strains
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contains the word “plasmids” (o
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are highly digestible because the b
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• Summary: Teriyaki sauce (p. 48)
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to Daraku nabe-Fukushima prefecture
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and modern soy protein products, th
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eturning to the Hamamatsu area in c
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each maker, there is one column for
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on “Basic ingredients,” is a su
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682. Liener, Irvin E. 1976. Nutriti
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Once you’ve tasted natto you can
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used extensively in Morocco; in fi
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in traditional foods, including rou
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pressurized steamer. Steam at 14.7
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© Copyright Soyinfo Center 2012 HI
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selection of natto types. 5. To mak
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1960, 2 million tonnes in about 196
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soyfoods in the Western world.” N
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Pharmaceutical Society of Japan) 98
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Doshisha University) 19:22-30. [Jap
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2. Univ. of Maryland. 771. Kawakami
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The Book of Tofu. New York: Ballant
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Vegetable Protein Food Assoc., 9th
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of Japan (Nippon Sakumotsu Gakkai K
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present and future. Based on an art
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• Summary: Contains a nice illust
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egional name. Shiro miso: white (or
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characters: Name of marketing compa
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milk curd), aburage (fried tofu pou
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and Worcestershire sauce in England
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products (soy fl ours, soy isolates
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Bacillus natto, Bacillus subtilis,
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epresenting roughly 2,000 soybean v
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protein in tons/year. In 1971/1977
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1989-Nattosan. MG-0. Developed by A
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Tofu Assoc., Federation of Japan Na
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(miso) is plentiful. Soy sprouts ar
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chocolate), soybeans, soymilk (soym
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Natto Dip: Mix together 2 cups tofu
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911. Parker, Joyce. 1982. Re: Soyfo
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Junsei Yamazaki came to the USA in
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in California; her cooking has been
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(Deep fried) Tofu burgers-Tofuburge
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(both line drawings and simple brus
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shijitsu no kagaku seibun sosei oyo
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Food Science and Technology. See p.
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and Hokkaido (25,908). The source o
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introduced it to the Natto Assoc. i
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History of miso in Europe: Early Eu
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unning a family business cleaning t
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Note: This is the earliest English-
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illustrations. Shows how to make na
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green soybeans, soybean sprouts, so
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oil, shortening oil, cooking and sa
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tau-foo, dou-fu, dau-fu). Soybean f
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Shokuhin) is a member of the Japane
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It is good boiled, grilled, or frie
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• Summary: Discusses: Ryoji Nakaz
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Gakkaishi (J. of the Japanese Socie
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Date of Introduction: 1984. Ingredi
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soy fl our, whole soy fl our, soybe
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death rate from stomach cancer, str
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salt or soy bean paste / miso. Hiya
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1084. Aoki, Sadao. 1985. Nattô oyo
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Vegetarian Times. Aug. p. 33-40. No
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[Studies on natto. III. Change in t
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1116. Watanabe, Sugio. 1985. [Manuf
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and stews and will keep well in the
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Ryûgakuchû no Tai kagakusha keika
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appropriate to redefi ne the term p
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ground red pepper, is a unique food
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and value of tofu consumed per hous
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tofu (fuyu). For each food the foll
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170,000 tons of dawadawa are made.
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from natto Bacilli and Bacilli from
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ecovered consistently from 5 sample
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discusses soy sauce, konbu and nori
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From 1984 onwards it will require 2
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upon.” Address: [California]. 120
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an interest in tempeh: Mr. Katoh we
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production of Plasmin, further help
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The present expansion of soybeans i
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Shokuryo Gakkai-shi (J. of the Japa
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vegetable), katsuobushi (dried boni
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• Summary: The contents of this a
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Manufacturer’s Address: Tochigi-k
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USA and Europe, and concluded that
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Letter to William Shurtleff at Soyf
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• Summary: Recently, Montague Far
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(Therapeutics)]. UF Phosphatidylcho
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Hawaii, May 11-14, 1986. [20 ref]
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companies have started in America s
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Japanese), published in 1590 by Li
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1318. SoyaScan Notes.1989. Terms re
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to Ken Bader, Steve Drake, and Marl
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Hamilton, Ontario, formerly owned b
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Soybean buyers mission from new mar
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Page 22 shows two annotated illustr
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served hot or cold. There was cold
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There are presently an estimated 5,
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increase soybean sales to Japan. Ag
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(“fermented soybeans”) are all
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Mein jin pau [mien jin pau] (China)
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River). 5. Biochemistry involved in
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ecognition and support to [living m
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tempeh. Preparation time-less than
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mainly for use by the American Soyb
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added salt, but 125 milligrams of s
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laboured for 20 years attempting to
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(new product)]. Oct. 1. p. 13. [Jap
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was estimated at 500 tons), but in
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natto, both legendary and documente
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in the USA than it is in Japan), na
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trading company, but he doesn’t r
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The pH of kinema is distinctly alka
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In the Far East, the soybean is con
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mortars, big iron cauldrons and man
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Statistical Yearbook, Statistical O
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Japanese soys and 50% Harovinton so
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Letter (e-mail) from Naomichi Ishig
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of pounded soybeans mixed with wate
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of North Bengal, NBU 734430, Distri
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1522. United Soybean Board. 1995. S
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kinema was similar. Address: 1. Mic
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• Summary: In the section titled
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The physico-chemical properties of
Page 481 and 482: deserve greater attention by CELSS
Page 483 and 484: 1558. Product Name: [Tsumami Dry Na
Page 485 and 486: ef] • Summary: On the cover is wr
Page 487 and 488: the time and he knows the whole sto
Page 489 and 490: increasingly popular in the United
Page 491 and 492: an. Adapted from Shi and Ren (1993)
Page 493 and 494: after two weeks in the pot at summe
Page 495 and 496: Chinese-American lady, it served a
Page 497 and 498: The Book Publishing Co.) appears on
Page 499 and 500: and use chemical fertilizers. In ab
Page 501 and 502: far-sighted man, especially when it
Page 503 and 504: kedele, taugeh. Japan: daizu no moy
Page 505 and 506: from American consumers, and may wa
Page 507 and 508: umeboshi concentrate, wakame, yuba.
Page 509 and 510: 1100 B.C. to the present, and more
Page 511 and 512: to composition, nutrients, or inten
Page 513 and 514: history (p. 15-17). Azuki beans (p.
Page 515 and 516: Erewhon when the bin was fi nished.
Page 517 and 518: commercial natto starters. In: Kyok
Page 519 and 520: the soyfoods industry and showed th
Page 521 and 522: Under “Bacteria” are: Actinomuc
Page 523 and 524: Address: 1-2. Faculty of Home Econo
Page 525 and 526: soy ‘milk’ are not recommended
Page 527 and 528: Sikkim Government College / Directo
Page 529 and 530: where she visited with Christian El
Page 531: fermentation, natural regeneration
Page 535 and 536: once a week, or for a prolonged per
Page 537 and 538: eputation since they do not produce
Page 539 and 540: and hila. 4. A suitable degree of s
Page 541 and 542: © Copyright Soyinfo Center 2012 HI
Page 545 and 546: addition to diversifi ed benefi cia
Page 549 and 550: {jiang and miso}, soy sauce, Japane
Page 551 and 552: [Jap]* • Summary: Juvenile fi cti
Page 555 and 556: Replacement Therapy-Pros and cons.
Page 557 and 558: 1821. Gandhi, A.P. 2006. The ‘gre
Page 559 and 560: The strains were divided into 19 ty
Page 561 and 562: titled “Other real foods,” the
Page 563 and 564: pages angled slightly back on a tab
Page 565 and 566: NK, containing a reporter gene enco
Page 567 and 568: = 34. Lepcha 1.4 gm ± 2.4 gm. N =
Page 569 and 570: soybeans or fermented whole soybean
Page 573 and 574: A restaurant package (7 oz. tray) i
Page 575 and 576: On pages 3-4 is an interesting desc
Page 579 and 580: American who was planning to import
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a mound of chungkokjang. (9a) The f
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Dietary cultures and antiquity of f
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consumption of whole (unpeeled) pot
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Campo. 33. Jacqueline Tao. 2009 Aug
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When asked to develop recipes for a
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(1932-33)? Ohta mentioned this. 17.
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Africa-Morocco, Kingdom of (Includi
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Archaeology and Archaeological Disc
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Thereafter). 102, 1312 Asia, East-S
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Berczeller, Laszlo. 184, 200, 216,
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Cape Verde. See Africa-Cape Verde o
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695, 700, 706, 732, 765, 768, 771,
Page 607 and 608:
Formerly spelled Du Pont. 1606 Earl
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seen concerning soybeans in a certa
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239, 250, 354, 484, 536, 572, 935,
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1640 Green Vegetable Soybeans-Marke
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Home economics movement. See Domest
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Information. See Libraries with a S
Page 619 and 620:
Koji, Red Rice. (Also Called Fermen
Page 621 and 622:
701, 711, 993, 1353 Lipids-Effects
Page 623 and 624:
Mexico. See Latin America, Central
Page 625 and 626:
Mushroom ketchup. See Ketchup, Mush
Page 627 and 628:
1416, 1423, 1460, 1499, 1500, 1503,
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Functional Foods or Nutraceuticals,
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1647, 1660, 1714, 1719, 1721, 1745,
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Restaurants, Japanese, outside Japa
Page 635 and 636:
as an Oilseed, Sesame Flour, and Se
Page 637 and 638:
Soy Ice Cream-Non-Soy Non-Dairy Rel
Page 639 and 640:
Soy fl our, roasted. See Roasted so
Page 641 and 642:
Soybean Varieties USA-Butterball-Ea
Page 643 and 644:
Soyfoods Movement-Periodicals, Incl
Page 645 and 646:
Statistics on soybean yields. See Y
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553, 564, 593, 620, 621, 658, 668,
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Tofurei Svadesha Naturkost Produkte
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United States-States-Oklahoma. 119,
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Use Dairy Products or Eggs. 644, 94
Page 655 and 656:
Yellow Winged Bean (Psophocarpus te
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