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

sequence that acts as a simple transposable element. Insertion
sequences have two major characteristics: they are small
relative to other transposable elements (generally around 700
to 2500 bp in length) and only code for proteins implicated
in the transposition activity (they are thus different from
other transposons, which also carry accessory genes such as
antibiotic resistance genes). (Source: Wikipedia, Feb. 2012).
Address: 1-3. National Agricultural Research Center for
Kyushu Okinawa Region, Suya 2421, Nishigoushi, Kikuchi,
Kumamoto-ken 861-1192, Japan.
1764. Hauzel, Hoihnu. 2003. The essential North-East
[India] cookbook. New Delhi, India; New York, NY: Penguin
Books. x + 183 p. Illust. 21 cm. *
• Summary: “Cooking recipes from Arunachal Pradesh,
Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura;
India.” Akhuni [Aakhone], a fermented soybean food, is
mentioned.
Note: Akhuni [also called Aakhone] is a fermented
soyfood made and used by the Sema Naga in the north east
Indian state of Nagaland.
Note 2. This is the earliest document seen (Jan. 2012)
that uses the word “Akhuni” to refer to a fermented soyfood
from Nagaland and a close relative of Japanese natto.
1765. Farnworth, Edward R. 2003. Handbook of fermented
functional foods. Boca Raton, Florida: CRC Press. 390 p.
See p. 227, 295. Index.
• Summary: An overview, with two chapters on fermented
soyfoods (natto and miso) cited separately. Chapter 1, titled
“History of fermented foods” (p. 1-25) includes brief and
vague histories of “Soy foods” including (p. 18-19) soy
sauce, miso, tempeh, natto, and sufu [fermented tofu].
Chapter 4, titled “Kefi r: A fermented milk product” (p.
77+) states (p. 85-86) that kefi r can be made by growing kefi r
grains in soybean milk (Abraham and de Antini 1999, p. 327-
33).
Chapter 9 is “Natto–A food made by fermented cooked
soybeans with Bacillus subtilis (natto),” (p. 227-245).
Chapter 11 is “Miso: Production, properties, and benefi ts
to health” (p. 277-87). Chapter 12 is “Korean fermented
foods: Kimchi and doenjang” (p. 287-305). Soyfoods
mentioned on page 289 include ganjang (soy sauce),
doenjang (fermented soybean paste), chongkukjang (quick
fermented soybean paste), and gochujang (hot chili pepper
soybean paste); each of these is a major condiment in Korean
cuisine. Address: PhD, Senior Research Scientist, Food
Research and Development Centre, Agriculture and Agri-
Food Canada, St. Hyacinthe, Quebec, Canada.
1766. Fujita, Masako. 2003. Itsumo no gohan ni nattô sae
areba [If I only had natto with my ordinary meals]. Tokyo:
Takahashi Shoten. 111 p. 26 cm. [Jap]*
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 538
1767. Hamauchi, Chinami. 2003. Mainichi nattô: karada ni
yasahii kara [Everyday natto: because it is good for your
body]. Tokyo: Jitsugyo Nonihonsha. 125 p. 21 cm. [Jap]*
1768. Hoshikawa, Hiroko; Hoshikawa, Haruo; Koizumi,
Takeo. 2003. Shôta to nattô [Shôta and natto]. Tokyo:
Popurasha. Unpaginated. Illust. (color). 21 x 27 cm. [Jap]*
• Summary: For a juvenile audience. Shôta is a Japanese
boy. His grandfather teaches him that natto is a magical food.
Starting from growing soybeans to making natto, the whole
process of making fermented soyfoods is introduced.
1769. Hosoi, Tomohiro; Kiuchi, Kan. 2003. Natto–A food
made by fermenting cooked soybeans with Bacillus subtilis
(natto). In: Edward R. Farnworth. 2003. Handbook of
Fermented Functional Foods. Boca Raton, Florida: CRC
Press. 390 p. See p. 227-50. [111 ref]
• Summary: Contents: Fermented soybean foods in Asia.
Ingredients of natto: Bacillus subtilis (natto) spores,
soybeans (color, size, protein content, sugar content, washing
and storage methods). Natto processing: Washing and
soaking of soybeans, steaming of soybeans, inoculation with
Bacillus subtilis (natto) spores, packaging, fermentation,
packing for shipment, changes in packages. Assessment of
quality: Chemical composition, sensory tests (8 criteria),
changes in consumers’ preferences (growing preference
for larger soybeans and natto with markedly weaker odors
and strings). Health benefi ts: Bacillus subtilis (natto)
cells (effects on intestinal microfl ora and feed effi ciency,
effects on the immune system, anti-allergy effect of
subtilisin, fi brinolytic activity of subtilisin, role of vitamin
K-2 (menaquinoe-7) in the prevention of osteoporosis),
phytoestrogens–effects on cancer and osteoporosis.
Conclusions.
Natto and related foods are all made by fermentation
with the bacterium Bacillus subtilis (natto). These include
sweet dou chi (xian doushi) in China (where it is used as a
seasoning for Beijing duck [Peking duck]), kinema in Nepal
and Myanmar, tua nao in Thailand, and chungkuk-jang in
Korea.
In the year 2000 a total of 10.1 million metric tons of
soybeans in Japan were converted directly into foods; more
than 80% of these soybeans were imported. Between 1991
and 2000 there was a 13% increase in soybean consumption
for natto products.
Natto makers prefer to use certain soybean varieties such
as Suzuhime and Suzumaru which are grown in Hokkaido,
Kosuzu in Iwate, Miyagi, and Akita Prefectures, and Natto-
Shoryo in Ibaraki Prefecture.
Natto makers generally desire the following qualities in
soybeans: 1. Extra small or small size (for consumers from
Tokyo northward). 2. Easily washable. 3. Yellow surfaces