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

of doenjang (fermented soybean paste). In: John Shi, C.-T.
Ho, and F. Shahidi. 2005. Asian Functional Foods. Boca
Raton, Florida: CRC Press. xxi + 647 p. See p. 555-96.
Chap. 20. [121 ref]
• Summary: Contents: Introduction. History of Korean
soybean fermented foods. Manufacturing methods and
characteristics of doenjang fermentation. Functional
properties of doenjang: Nutritional and functional
components in soybean and doenjang, safety of doenjang,
antimutagenic activity of doenjang. Anticancer effect of
doenjang. Increased chemopreventive effect of doenjang:
Antioxidant effects, reduced cardiovascular diseases
(fi brinolytic effect {as in chungkookjang and natto which
secrete strong fi brinolytic enzymes}, antihypertensive
effects, reduced serum cholesterol level), other possible
functions of doenjang. Conclusion.
Doenjang is “Korean fermented soy paste” and kanjang
is Korean-style fermented soy sauce that is obtained
by fi ltering off the liquid from doenjang. “Historically
soybeans and processed soybean foods have been the
main protein sources in the Korean diet” (p. 555). “The
medicinal functions of doenjang were fi rst described in the
Dongeuibogam [Dongui Bogam (RR), Tongui Pogam (MR)]
(1613 A.D.), which was a popular traditional Korean medical
text” [no citation given].
The section titled “History of Korean soybean fermented
foods” contains what promises to be a number of references
to early and possibly very interesting documents that mention
soybeans and soyfoods in Korea. Yet the authors fail to cite
any of them properly, so for the time being, we must accept
their account of what the documents say. The problems are:
(1) None of these documents (except one, Ref. #46) is cited
in the long list of references at the end of the chapter. (2) The
title of all these documents is given only in Korean, even
though at least two should have Chinese titles; one of those
two (described as “The Chinese agricultural technology
book, Jeminyosul {A.D. 530 to 550} written by a governor,
Maeeunsa,...”) is actually the famous Qimin Yaoshu, by Jia
Sixie. (3) We are never told in what language the original
document referred to is written. (4) The page number(s) on
which the ancient, important information appears is not given
for any of these documents. (5) For some documents no date
is given, whereas for others no author is given. (6) It is not
clear what names were used to refer to each of the various
soyfoods in the original documents. (7) The authors never
tell us whether they examined the original document, or read
a contemporary version, or simply got the information from a
secondary source.
For example (all dates are A.D.): 99–It has been reported
[by what document?] that soybeans were cultivated–Where
were they cultivated?
530-550–The Jeminyosul [Quimin Yaoshu] states (in
Chinese) that shi [fermented black soybeans], soybeans
fermented with bacteria, in Korea were disseminated to
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 556
China and Japan.
683 Feb.–An article [no title given] by King Sinmoon,
that appeared in the 3rd year of his reign (during the Silla
dynasty), mentioned the words jang (mold-fermented
soybeans) and shi (bacteria-fermented soybeans).
701–Daeboyulryong mentioned the words jang, shi, and
maljang, which referred to soybean products.
739–Jungchang Wonmooseu also mentioned the word
maljang.
Donga (no date given), which was written by
Shinjungbaesuk (is that the writer’s real name?) in Japan,
“indicated that maljang was imported from Korye (the old
name of Korea);” it was renamed “miso” (Source: Ref. #46–
35th Chronicle of Korea Soy Sauce Industrial Cooperative.
1997. Seoul. p. 27-32). Korean jang is said to have
developed into traditional Japanese miso using meju made of
soybeans and rice instead of maljang, which was made from
soybeans only.
918-1392–During the Korye [Goryeo] dynasty, [in
Korea] the name “maljang” changed to “maejyo” and then
to “meju” [meaning soybean koji in the shape of balls or
cones]; it was soaked in brine in a clay pot and ripened [then
fi ltered]. The liquid was called kanjang (soy sauce) and the
solid sediment was called doenjang (soy paste).
1613–Donguebogam [see above], written by Hurjun,
described how to make medicinal doenjang using soybeans
and how to fi x soured doenjang.
1760–Jungbosan Limkyunge, written by Yojungim,
“introduced 45 different processing methods for soybean
foods, describing how many days fermentation for jang,
selection of water, salt quality, how to handle the pottery,
fi xing jang with an off-taste, etc.”
1790 ca–Kyuhap Chongseo, written by Madam Lee
(lived 1759-1824) described the proper methods for making
the various types of jang in great detail.
1930 ca.–Commercial production of fermented soybean
products (“jang” in Korean) started in Japanese-built jang
factories in Korea during the occupation (1909-1945) to
supply soybean products for the Japanese in Japan.
1945–After gaining independence from Japan, Koreans
took over the factories. Since the Korean war (1950-1953)
military personnel and people living in large cities have
mostly consumed commercial fermented soybean products,
whereas families living in rural areas still prepare their own.
Address: Pusan National University, Busan, Korea.
1820. Sharma, Suresh Kant; Sharma, Usha. 2005. Discovery
of north-east India: geography, history, culture, religion,
politics, sociology, science, education and economy. 11 vols.
New Delhi, India: Mittal. See Vol. 8, “Mizoram,” p. 234.
Illust. 23 cm. *
• Summary: Page 234: Pot bekang and soya bean are
mentioned. Address: New Delhi, India.