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

Replacement Therapy–Pros and cons. Natural help from soy
isofl avones (remarkable phytoestrogens): The active agent
of plant hormones, the effectiveness of isofl avones, natural
SERMs, safeguard against osteoporosis, estrogen protects the
circulatory system, soy hormones as free-radical catchers, the
end of hot fl ashes, strong powers of resistance and smooth
skin, isofl avones will take good care of you.
Soyfoods that contain isofl avones (A great variety):
Whole dry soybeans, soymilk, tofu, soy oil, soy fl our
(Sojamehl), soy fl akes (Sojafl ocken), soy bran (Sojakleie),
tempeh, natto, soy granules, soy sauce, shoyu and tamari,
miso, lignans. Soybeans: A powerful package for your health
(Plant protein as an alternative): Indispensable protein,
lecithin, minerals, B vitamins for strong nerves, vitamin
E–the fountain of youth. Recipes for enjoying soya (Basic
recipes): Hors d’oeuvres and salads, soups, pasta, main
dishes, sauces, dips, and bread spreads, mueslis, desserts, and
baked goods, beverages.
1815. Kim, Yol-kyu. 2005. Uncovering the codes: Fifteen
keywords in Korean culture. Translated by Jung Ha-yun.
Fremont, California: Jain Pub. Co. x + 172 p. 23 cm.
• Summary: A marvelously perceptive book that shows the
profound infl uence of culture on all human actions–even the
smallest. Each “keyword” is a little jewel of cultural insights.
One of the fi fteen keywords is “food.”
Page 26: Chongguk-jang is a strong-smelling fermented
soybean product.
Note 1. This is the earliest English-language document
seen (Jan. 2012) that uses the word “chongguk-jang” to refer
to Korean-style natto. It can be spelled in various ways,
including cheongguk-jang.
Page 29: Some people enjoy “ripe blue cheese, but
cannot stand the smell of cheongguk-jang, a potent Korean”
fermented soybean product.
Note 2. This is another way to spell Korean-style natto.
Page 31: “We might say that doenjang is the Korean
equivalent of cheese.”
Note 3. This fermented soybean product could be called
Korean jang or Korean miso.
On the dust jacket: This book “is a cultural guide to what
is unique about Koreans and their way of life. The questions
raised in this book range from the mundane to the spiritual,
each touching on the essence of Korea’s 5,000-year-old
culture: Why is a Korean spoon fl at and round, not oval?
Why do Korean women pray to a bowl of water? Why do
Koreans eat dog meat?”
1816. Moriyama, Naomi; Doyle, William. 2005. Japanese
women don’t get old or fat: Secrets of my mother’s Tokyo
kitchen. New York, NY: Delacorte Press. 274 p. Illust. Index.
22 cm. [50+ ref]
• Summary: From the publisher’s description: “Japaneseborn
Moriyama reveals the key to the enduring health and
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 555
beauty of Japanese women. The Japanese eat one of the
most delicious, nutritious, and naturally satisfying cuisines
in the world without denial, without guilt, and, yes, without
getting fat or looking old. If you think you’ve eaten Japanese
food, you haven’t tasted anything yet. Japanese home-style
cooking isn’t just about sushi and raw fi sh but good, oldfashioned
everyday-Japanese-mom’s cooking that’s stood
the test of time–and waistlines–for decades. Refl ected in this
are the age-old traditional values of family and the abiding
Japanese love of simplicity, nature, and good health. It’s the
food that millions of Japanese women eat every day to stay
healthy, slim, and youthful. Even better, it’s fast and easy.
If you’re tired of counting calories, counting carbs, and
counting on diets that don’t work and don’t satisfy, it’s time
to discover this.”
Traditional Japanese soyfoods are mentioned throughout
this book, always in a very positive way and in recipes.
Japanese generally eat soyfoods in their more natural
and less processed forms such as tofu, miso, natto, and
edamame–and rarely in the forms of soy supplements, soy
shakes, soy burgers, soy energy bars, etc. that are so popular
in the West.
Chapter 5, “The seven pillars of Japanese home
cooking,” states (p. 122) that they are: “fi sh, vegetables,
rice, soy, noodles, tea and fruit.” Soy, “The fourth pillar,” is
discussed very nicely on pages 181+.
Here is the number of pages on which various foods are
mentioned: Tofu 56 (incl. silken tofu {kinugoshi}, cotton
tofu {momen, regular}, atsu-age {deep-fried tofu cutlets},
usu-age {deep-fried tofu pouches}, yakidofu or broiled tofu).
Miso 50 (incl. p. 91-92. 99-100). Soy sauce 50. Edamame
12. Shoyu 3 (p. 75, 114, 121). Natto 2 (p. 184, 188). Okara
1 (p. 184). Yuba 1 (p. 184). Also many reference to sea
vegetables (hijiki, kombu, nori). A photo on the inside rear
dust jacket shows the authors; she was born in Tokyo, and he
is an American who has written or cowritten fi ve books.
Note: The paperback edition of this book (only)
mentions “The Japanese Skincare Revolution: How to Have
the Most Beautiful Skin” in connection with tofu. Address:
Wife and husband live in New York City.
1817. Nattô ando tenpe shokudô honjitsu kaiten: wagaya
no shokutaku niwa itsumo nattô ga aru [Opening the Today
Natto and Tempeh restaurant: Natto is always on our dining
table]. 2005. Tokyo: Gakken. 81 p. 26 cm. [Jap]*
1818. Nattô ryôri: omoigakenai nattô no tabekata o shokai.
Nebaneba pawaa de motto kenkô ni [Natto cookery:
Introducing some unusual ways of eating natto. Becoming
healthier by sticky power]. 2005. Tokyo: Butikkusha. 48 p.
19 cm. [Jap]*
1819. Park, Kun-Young; Jung, Keun-Ok. 2005. Fermented
soybean products as functional foods: Functional properties