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

A restaurant package (7 oz. tray) is also available.
1875. Lee, C-H. 2008. Chungkokjang. In: Kan Kiuchi,
Toshirô Nagai, and Keitarô Kimura, eds. 2008. Natto no
Kagaku: Saishin Jôhô ni yoru Sôgôteki Kôsatsu [The Science
of Natto: A Comprehensive Examination of the Latest
Information]. Tokyo: Kenpakusha. viii + 285 p. See p. 224-
26. 22 cm. [Jap]*
• Summary: States that the fi rst record of the production of
chungkokjang (Korean natto) appeared in 1765 in a book
written by Yoo Jung-Jim.
Note: This Japanese-language document was cited by
Nagai and Tamang (2010, p. 203). Unfortunately we are not
given the name of the book in which chungkokjang was fi rst
mentioned. Moreover, the “Jim” in the Yoo Jung-Jim does
not sound like a Korean name.
1876. Tanaka, T. 2008. Pepok. In: Kan Kiuchi, Toshirô
Nagai, and Keitarô Kimura, eds. 2008. Natto no Kagaku:
Saishin Jôhô ni yoru Sôgôteki Kôsatsu [The Science
of Natto: A Comprehensive Examination of the Latest
Information]. Tokyo: Kenpakusha. viii + 285 p. See p. 218-
21. 22 cm. [Jap]*
• Summary: Pepok, which is indigenous to northern
Myanmar (formerly Burma), is a close relative of Nepalese
kinema and Japanese natto.
Note: This is the earliest document seen (Jan. 2012) that
mentions “Pepok,” which it says is the Burmese name for a
local fermented soyfood that is a close relative of Japanese
natto.
1877. Tanaka, T. 2008. Sieng. In: Kan Kiuchi, Toshirô Nagai,
and Keitarô Kimura, eds. 2008. Natto no Kagaku: Saishin
Jôhô ni yoru Sôgôteki Kôsatsu [The Science of Natto: A
Comprehensive Examination of the Latest Information].
Tokyo: Kenpakusha. viii + 285 p. See p. 221-24. 22 cm.
[Jap]*
• Summary: Sieng is a traditional fermented soyfood (and
close relative of natto) indigenous to Cambodia.
Note: This is the earliest document seen (Jan. 2012) that
mentions “Sieng,” which it says is the Cambodian name for
a local fermented soyfood that is a close relative of Japanese
natto.
1878. Aworh, O. Charles. 2008. The role of traditional food
processing technologies in national development: the West
African experience. In: G.L. Robertson and J.R. Lupien,
eds. 2008. Using Food Science and Technology to Improve
Nutrition and Promote National Development. See Chap. 3.
[16 ref]
• Summary: The section titled “Dawadawa fermentation
begins: Dawadawa or iru is the most important food
condiment in Nigeria and many countries of West and
Central Africa.” It “contributes signifi cantly to the intake
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HISTORY OF NATTO AND ITS RELATIVES 573
of energy, protein and vitamins, especially ribofl avin,...” A
detailed description of the process for making dawadawa is
given.
In 1991 Cadbury Nigeria PLC introduced dawadawa
cubes, made on an industrial scale. But the product failed
to make the desired market impact and was withdrawn.
Address: Dep. of Food Technology, Univ. of Ibadan, Ibadan,
Nigeria.
1879. Farnworth, Edward R. 2008. Handbook of fermented
functional foods. 2nd ed. Boca Raton, Florida: CRC Press.
xviii + 581 p. See p. 333, 341-45. *
• Summary: Partial contents: Chapter 6. “Natto: A soybean
food made by fermenting cooked soybeans with Bacillus
subtilis. Chapter 11. “Miso: Production, properties, benefi ts
to health.”
Chapter 12. “Korean fermented foods: Kimchi and
doenjang,” by Jeonghee Surh, Young-Kyung Lee Kim, and
Hoonjeong Kwon, has a long section on doenjang, including:
Cancer: Epidemiology, anticarcinogenic and antimutagenic
activities in vitro and animal models. Cardiovascular disease:
Inhibition of angiotensin converting enzymes, antithrombotic
peptides, isofl avones.
Chapter 17. “Tempeh: A mold-modifi ed indigenous
fermented food.”
Two references to sufu (fermented tofu) appear on page
464.
1880. Keene, Donald. 2008. Chronicles of my life: an
American in the heart of Japan. New York, NY: Columbia
University Press. 196 p.
• Summary: Japanese, even taxi drivers, often start a
conversation by asking me which Japanese foods I dislike.
They seem disappointed when I say I like sashimi. “But they
persist, asking next about natto (fermented soybeans), and
if I say I eat natto, they ask in desperation if I eat shiokara
(salted fi sh guts)...” (p. 11).
1881. Kiuchi, Kan; Nagai, Toshirô; Kimura, Keitarô. eds.
2008. Nattô no kagaku: Saishin jôhô ni yoru sôgôteki kôsatsu
[The science of natto: A comprehensive examination of the
latest information]. Tokyo: Kenpakusha. viii + 285 p. Index.
22 cm. [50+ ref. Jap]*
1882. Rennie, Frank; Mason, Robin. eds. 2008. Bhutan:
Ways of knowing. Charlotte, North Carolina: Information
Age Publishing, Inc. xii + 304 p. See p. 221, 229, 230. Illust.
24 cm. [30+ ref]
• Summary: Each chapter is on a different basic subject
by a different author or person interviewed. In Section
III, Chapter 26, titled “Food Crops in Bhutan,” by Karma
Lhendup begins with a defi nition of Dru na gu, the nine
traditional food crops cultivated in Bhutan. The last of these
is: “Pulses or legume crops such as lebe (soybean), gakpu