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

determined genome sequence of B. subtilis natto and gene
annotations are available from the Natto genome browser
http:// natto-genome.org/. Address: 1. Dep. of Biosciences
and Informatics, Keio University, Hiyoshi, Kohoku-ku,
Yokohama, Japan.
1898. Japan Traditional Foods. 2010. Japan Traditional
Foods announces availability of organic Megumi Natto,
fermented soybeans, in California markets (News release).
Sebastopol, California. 4 p. April 19.
• Summary: Contents: Introduction. About Japan Traditional
Foods. Minami Satoh, President & founder Japan Traditional
Foods, Inc. (brief biography). Megumi Natto frequently
asked questions: Why did you bring natto to the United
States? Why did you choose Sebastopol, California, to
produce natto? How long does your natto fermentation
process take? (about 20 hours). Your natto tastes and smells
far milder than frozen natto I have tried, why? What are
natto’s health benefi ts? What is natto’s shelf life (1 month). Is
it possible to cook hot dishes with natto? (When the enzyme
nattokinase is heated to 150 degrees Fahrenheit or warmer
for more than 10 minutes, it may lose its effectiveness. So
better to add natto to hot dishes at the end of preparation).
What are the white spots on the beans? (As natto continues
to ferment, the proteins start to break down into amino acid
crystals. They are safe to eat). Is it normal for natto to be so
stringy? (Yes. The sticky strings (a form of glutamic acid)
include the enzyme nattokinase).
The Introduction states: “Made in small batches in
Sebastopol, CA, Megumi Natto is the fi rst to offer this
organic option.”
“During fermentation a benefi cial bacteria, Bacillus
natto, is added to the soybeans. This results in the production
of the enzyme Nattokinase. This enzyme has been found to
dissolve blood clots and thin blood. Megumi Natto is high in
protein, good source of dietary fi ber, and rich in vitamin B2
& K2.”
“Megumi Natto is now available in 3 ounce containers
in selected grocery and natural food markets in Northern
California including: Andy’s in Sebastopol, Community
Market in Santa Rosa, Berkeley Bowl West in Berkeley.
Rainbow Grocery and Tom’s Natural Foods in San
Francisco.” Address: 3620 Frei Road, Sebastopol, California
95472. Phone: 707-827-1788.
1899. Megumi Natto. 2010. Invitation: Please join us to
celebrate introduction of organic Megumi Natto (TM).
Sebastopol, California. 1 p. Sent as attachment to an e-mail.
• Summary: This is a promotion and tasting event for
Megumi Natto at a San Francisco restaurant. “Fresh, Never
Frozen, Natural Energy Food, First to USA.
“Megumi Natto (TM) hor d’oeuvres prepared by Ozumo
[restaurant]. Complimentary sake. 161 Steuart Street, San
Francisco, California 94105. T: 425.882.1333. www.ozumo.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 580
com.
“Tuesday, April 20, 2010. 5:00–7:00 pm.
“RSVP: meguminatto@gmail.com www.meguminatto.
com.” Address: [Sebastapol, California].
1900. Kimura, Takuji “Tak.” 2010. Visit to event promoting
the launch of Megumi Natto in San Francisco (Interview).
SoyaScan Notes. April 21. Conducted by William Shurtleff
of Soyinfo Center.
• Summary: Tak and his wife arrived a little late last night
at the stylish, upscale Japanese restaurant “Ozumo” in
San Francisco where the Megumi Natto promotion was
already underway. The place was jam packed with more
than 50 media reporters, about half being Japanese and
half Caucasian. Tak thinks there were no consumers–only
mass media people. All the action was at a small bar (where
alcoholic beverages are usually served) in the restaurant,
where Mr. Minami Sato, founder and president of Japan
Traditional Foods, rented the space.
Four natto dishes were served, each brought around on
trays by waitresses. These fi ve included: (1) Cooked egg
(dashimaki tamago) topped with natto. (2) Nori-wrapped
sushi with natto plus a dab of umeboshi (salt-pickled plum)
on top. (3) Fried tofu stuffed with natto. (4) Cucumber and
asparagus sushi roll (large) topped with diced (hikiwari)
natto. Tak could hardly hear anything that was said, the noise
was so loud. The bar was small and no microphones were
used. However the response was very, very good. Everyone
seemed to be enjoying the prepared natto dishes.
After the sampling Tak and his wife went to the sushi
bar in Ozumo and enjoyed six pieces of sushi each–for $100.
A very, very expensive restaurant.
At the event, Tak purchased one case (12 x 3 oz cups)
for $32.28. On refrigerated products, wholesalers usually
take a 30% margin and retailers usually take a 30-40%
margin. Address: 3616 Delancey Lane, Concord, California
94519-2357. Phone: (925) 687-2422.
1901. Hu, Yongjin; Ge, C.; Yuan, W.; Zhu, R.; Zhang,
W.; Du, L.; Xue, J. 2010. Characterization of fermented
black soybean natto inoculated with Bacillus natto during
fermentation. J. of the Science of Food and Agriculture
(London) 90(7):1194-1202. May. [32 ref]
• Summary: Cooked black soybeans were inoculated with
Bacillus natto and fermented at 37 degrees C for 48 hours.
Genistin and daidzin concentrations gradually decreased
with increased fermentation time. However, genistein and
daidzein increased with fermentation time. DPPH stands for
2, 2-Diphenyl -1- Picrylhydrazyl.
DPPH radical scavenging activities of the fermented
black soybeans increased linearly with fermentation time.
Compared with the soaked black soybeans and cooked
black soybeans, the fermented black soybeans with B.
natto resulted in higher scavenging activity towards DPPH