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

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How Stored: Shelf stable.
Nutrition: -
New Product–Documentation: Packet of promotional
materials sent to Prof. Ted Hymowitz. 2005. Oct. (1) “How
you can prevent heart attacks and strokes for life? Tap into
the 1,000 year old ‘young-blood’ secret from the people with
the highest longevity rate in the world.” Says that nattokinase
has been the subject of 17 studies, including two small
human trials. (2) “We stand behind Natto Clear–and so do
our customers.” Testimonials. (3) “Enjoy the youthfulness
of thin clear blood.” Order form. (4) “What’s the 1,000 yearold
longevity secret most doctors never heard of?” (5) “1
out of 4 Americans will die from heart disease, but not you.”
Natto-Clear “has proven to be the world’s most powerful, allnatural
blood-clot dissolving agent.”
1808. Shurtleff, William; Aoyagi, Akiko. 2005. Wei ceng zhi
shu [The book of miso]. Taipei, Taiwan: Persimmon Cultural
Enterprise Co., Ltd. 280 p. Nov. 14. Illust. by Akiko Aoyagi.
No index. 26 cm. [Chi]
• Summary: A very attractive, complex character, Chineselanguage
edition of The Book of Miso. Address: 1. Soyfoods
Center, P.O. Box 234, Lafayette, California 94549.
1809. New York Times.2005. Dried vaccines. Dec. 6. p. F6.
• Summary: Aktiv-Dry, a Colorado company that turns
liquids into superfi ne powders, is developing a measles
vaccine that can be stored dry and inhaled. It is very diffi cult
to keep vaccines cold in Third World villages without
refrigeration. Yet each year, “23 million children in Africa
and Asia get measles, and 1 million die of it.” The chosen
vehicle for the vaccine is Bacillus subtilis, which is found
in dirt all over the world. Safety is not an issue, since many
Japanese eat it daily for breakfast. “The bacteria are used to
ferment soybeans for a dish called natto.” Illustrations show
the inhalator and how it works.
1810. Tamang, Jyoti Prakash. 2005. Food culture of Sikkim.
In: M.P. Lama, K.C. Pradhan, E.E. Guruna, A.P. Lama, S.
Dipaka, eds. 2005. Sikkim Study Series, Vol. 4. Information
and Public Relations Department, Government of Sikkim,
Gangtok, Sikkim, India. [Eng]*
Address: Food Microbiology Lab., Sikkim Government
College, Gangtok, Sikkim 737 102, India.
1811. Tamang, Jyoti Prakash. 2005. Ethnic fermented foods
of the Eastern Himalayas. In: Proceedings of the Second
International Conference on “Fermented Foods, Health
Status and Social Well-Being.” Organized by Swedish South
Asian Network on Fermented Foods and Anand Agricultural
University, Anand, Gujarat, India. Held 17-18 Dec. 2005.
[Eng]*
Address: Food Microbiology Lab., Sikkim Government
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 554
College, Gangtok, Sikkim 737 102, India.
1812. Tamang, Jyoti Prakash. 2005. Carrying capacity study
of Teesta Basin in Sikkim. In: Vol. 7, Food Resources:
Edible Wild Plants and Ethnic Fermented Foods. Final
Project Report in Collaboration with South Campus-Delhi
University, New Delhi. [Eng]*
Address: Food Microbiology Lab., Sikkim Government
College, Gangtok, Sikkim 737 102, India.
1813. Gulia, Kuldip Singh. 2005. Human ecology of Sikkim:
a case study of the Upper Rangit Basin. Delhi, India: Kalpaz
Publications. 304 p. See p. 74, 148, 193, 195, 198, 237.
Illust. Maps. 23 cm. [60+ ref]
• Summary: On page 74 is a table titled “Indigenous
fermented foods of the Sikkim Himalaya.” One of the
common fermented foods is kinema, of which soybean is
the substrate. “Nature and use: Cooked soybeans showing
stickiness with typical fl avour, side dish.” Kinema is also
mentioned on p. 148.
Page 195: “Kinema is an indigenous fermented soybean
food which serves as a sustainable,” low-cost source of
protein in the local diet. Kinema curry is delicious local dish,
eaten with boiled rice.
Synonyms of “kinema” in nearby local languages are:
Kinemba (Limbu). Hokuma (Rai). Bari (Bhutia). Satlyangser
(Lepcha).
Note 1. This is the earliest document seen (Jan. 2012)
that mentions “Kinemba,” the name used by the Limbu
ethnic group, or “Hokuma,” the name used by the Rai ethnic
group, for Nepalese kinema, a close relative of Japanese
natto.
Products closely resembling kinema include: Hawaijar
(Manipur in North-East India [NEI]). Bekang-um (Mizoram
in NEI). Troombai (Meghalaya in NEI). Akhoni (Nagaland in
NEI). Itohiki-natto (Japan). Tooa-nao [Thua-nao] (Northern
Thailand). Chungkook-jang (Korea).
Page 198: Vatamas ko achar is a pickle whose main
ingredient is soybean. Address: New Delhi, India.
1814. Hellmiss, Margot. 2005. Mit Soja durch die
Wechseljahre [Using soy through the menopause years].
Munich, Germany: Suedwest Verlag. 96 p. Illust. (color).
Index. 20 x 18 cm. [Ger]
• Summary: An attractive book, with many fi ne color photos
on glossy paper. Contents: Soybeans–Tradition and history
(Healing plant from China): Productive source of protein,
tofu–quark with a longer tradition, triumphal procession
around the world, great economic signifi cance, soya and
genetic engineering. Fundamental changes of the menopause
years (What happens during these years?): Hormonal
changes, the right attitude helps, the new understanding
of women, many hormones infl uence the body, men also
experience menopause, questionable preparations, Hormone