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

1776. Watanabe, Junko. 2003. Nattô ryôku: taberu kusuri
[Natto power: Edible medicine]. Tokyo: Kodansha. 63 p. 26
cm. [Jap]*
1777. Ko, J.H.; Yan, J.P.; Zhu, L.; Qi, Y.P. 2004.
Identifi cation of two novel fi brinolytic enzymes from
Bacillus subtilis QK02. Comparative Biochemistry
and Physiology Part C: Toxicology & Pharmacology
63(12):1121-23. June 15. *
• Summary: “Two fi brinolytic enzymes (QK-1 and QK-
2) purifi ed from the supernatant of Bacillus subtilis QK02
culture broth.” These enzymes were designated subtilisin
QK. Address: 1. Institute of Molecular Virology, College of
Life Science, Wuhan University, Wuhan, Hubei, PR China
430072.
1778. Zenkoku Natto Kyodo Kumiai Rengokai (Japanese
National Natto Assoc.). ed. 2004. Nattô kindai gojû nenshi
[Natto’s recent history: 50 years]. Tokyo: Zenkoku Natto
Kyodo Kumiai Rengokai. 439 + 31 p. Plus 8 unnumbered
pages of plates at front. Illust. No index. 20 cm. [1 ref. Jap]
• Summary: Name of organization with diacritics is:
Zenkoku Nattô Kyôdô Kumiai Rengokai. Contents: Graph
of natto production (in 1,000 metric tons {tonnes}) in Japan
from 1970 to 2002 (see next page). Production increased
from 115,000 in 1970 to 187,000 in 1989 to 230,000 in 1998
to 254,000 in 2002. 31 unnumbered pages of glossy photos,
mostly of people connected with the Natto Association. 1.
History of natto (before World War II). 2. History of natto
(after World War II). 3. From soybeans to natto: History of
natto containers. 4. History and usage of mustard for natto:
History of sauce (taré). 5. Comments from the researchers:
Suggestions / proposals.
6. Big and complete book about the nutritional value of
natto–How wonderful natto is! [Nattô Taizen, by Shinobu
Machida, published in 1997]. 7. Longevity with native / local
natto foods and cookery: The Japanese chain of islands, natto
cuisine is traveling. 8. Study of spices / condiments (yakumi).
9. Natto cooking a la carte. 10. Activities, directions, and
work details of the Japanese National Natto Association. 11.
Timeline / chronology of Japanese National Natto Assoc.
12. Meetings / gatherings for judging samples of natto.
13. How this book was published: Regarding the use of
questionnaires. Address: Tokyo, Japan.
1779. Brown, Allan; Brown, Susan. 2004. Tempeh tofu and
other new developments (Interview). SoyaScan Notes. March
20. Conducted by William Shurtleff of Soyfoods Center.
• Summary: They recently had a visitor who makes “tempeh
tofu” commercially in Australia. Tempeh is probably
pasteurized then crumbled and added to the tofu curds before
they are pressed into tofu. When you slice the tofu, there is
a marbled effect with tempeh in the middle. The visitor is
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 540
sending Allan the labels. “What a great, original idea! It is
widely distributed and Australians love it because it has more
fl avor than tofu and it is not as heavy as tempeh.”
In Vancouver, BC, a company named Gaia Enterprises
Inc. makes natto and sells the spores. Noble Bean has been
thinking about making natto, but Shurtleff warns against
letting natto spores (a strong contaminant) get near tempeh.
Two years ago, Soy City Foods joined with another
company, Second Nature, to become Sol Cuisine. They
still make lots of good tofu but they have stopped making
tempeh; they made only okara tempeh (to add value to
the okara left over from making tofu) and only for the
institutional market (mostly university cafeterias). The
nutritional profi le and consistency were both poor. Sol
Cuisine is using certifi ed organic soy isolates to make meat
alternatives (incl. ground round, hot dogs, etc.), thereby
challenging Yves, which uses regular isolates–perhaps made
using hexane. The sales manager at Sol Cuisine is a close
friend of Allan and Susan’s from The Farm. Sol Cuisine
wanted Noble Bean to private label tempeh for them. Allan
now wants to talk with them about making “tempeh tofu.”
The Farm in Summertown, Tennessee, is now a good,
reliable source of tempeh spores. Noble Bean gets all its
tempeh spores from the Farm.
Sooke Soyfoods has become Green Cuisine in British
Columbia; established in 1989, they have a vegan restaurant
and also make a line of soyfood products. Address: Founders,
Noble Bean, R.R. #1, McDonalds Corners, ON K0G 1M0
Canada. Phone: 613-278-2305.
1780. Product Name: Soy Natto–Natto Boy Snack Nuts
[Plain, or Sea Salt & White Soy Sauce].
Manufacturer’s Name: Soy Natto Food Co. (Importer-
Distributor). Made in Japan.
Manufacturer’s Address: 1015 East Howard Ct., Visalia,
CA 93292. Phone: 559-679-9699.
Date of Introduction: 2004. March.
Ingredients: Sea Salt: Soybeans, Subtilis natto, White soy
sauce, sea salt.
Wt/Vol., Packaging, Price: 1.06 oz (30 gm) plastic pouch.
How Stored: Shelf stable.
New Product–Documentation: Sell sheet (8½ by 11 inch,
color) sent by Patricia Smith from Natural Products Expo
West (Anaheim, California). 2004. March. “New generation
soy food: Soy natto.” “Healthy and happy snack from kids to
seniors. Easy to crunch, enjoyable for snacking.” Also press
release dated March 5, 2004. “Soy Natto Food Company is
proud to unveil its new products, ‘Soy Natto Snack Nuts’...
into North America and Europe Markets at Natural Products
Expo West at Anaheim, California on March 5, 2004. Soy
Natto is a dried food product derived from fermented soy
beans. Fermented soy beans, known as ‘Natto,’ have received
positive attention for the natural enzyme, Nattokinase, and
ability to help maintain a healthy circulatory system in