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

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1700s and 1800s and its work with soy sauce. 4. A lengthy, scholarly history (with an extensive bibliography) of soybeans and soyfoods in China written by a Chinese. 5. A lengthy, scholarly history (with an extensive bibliography) of soybeans and soyfoods in Japan written by a Japanese. 6. A lengthy, scholarly history (with an extensive bibliography) of soybeans and soyfoods in Korea written by a Korean. 7. A history of the health foods industry in America, 1930-1980. 8. A book on mochi or how mochi came to the West, with a clear chronology of commercial mochi manufacturers in the western world. 9. A scholarly history (with an extensive bibliography) of each of the following soyfoods in Japan, written by a Japanese with a long-term involvement in the fi eld: natto, miso, shoyu, tofu. 10. Explain why Linnaeus stated in Hortus Cliffortianus (1737, p. 499) that the soy bean was grown in the colony of Virginia in North America. 11. A lengthy, scholarly history (with a good bibliography) of Chinese growing and processing soybeans in California. They must have grown them between 1849 and 1899! (13 Sept. 1991) 12. Visit the best libraries and centers in Germany for doing research on soybeans and soyfoods (See #37465) and try to get missing old documents. 13. Try to document the statement that the soybean was used as a coffee substitute during the Civil War in the USA (1861-1865). 14. Use the Coker family archives in South Carolina to write a history of the company’s pioneering work with the soybean. 15. A history of early experimental gardens such as those that the Portuguese developed on the Cape Verde Islands, the British at Kew, Nairobi, Singapore, and the colony of Georgia (the Trustees’ Garden of Georgia, a government experimental farm at Savannah, laid out in 1733), the Spanish (under Cortez / Cortés) in today’s Mexico, etc. Did soybeans appear in any of them? When did they fi rst appear in each? 16. Learn much more about Korean natto. Did it exist in Korea before Korea became a Japanese colony? Try to fi nd some references, as in early studies of food in Korea. How widely was it made and used? Try to fi nd some estimates of annual production. How was it served? What was its distribution in Korea in 1900? 1950? 2000? 17. A scholarly biography of Clifford E. Clinton of Los Angeles. 1933. SoyaScan Questions.2012. Questions about nattokinase. Compiled by William Shurtleff of Soyinfo © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 592 Center. • Summary: 1. Do the natto enzymes retain their activity after passing through the hydrochloric acid activity of the stomach? Why do we read the following concerning another enzyme sold by supplement companies, serrapeptase? “When consumed in unprotected tablets or capsules, the enzyme is destroyed by acid in the stomach. However, entericallycoated tablets enable the enzyme to pass through the stomach unchanged, and be absorbed in the intestine.” Yet nattokinase is not sold in enterically-coated tablets! Why? 2. Companies that sell supplements claim that nattokinase is fi brinolytic, and that any enzyme which is fi brinolytic is also anti-infl ammatory. What proof do we have of the latter? 3. Such supplement companies say that nattokinase + serrapeptase is a powerful combination that “bullet-proofs you against heart disease and stroke.” What proof do we have of this? 1934. SoyaScan Questions.2012. Questions about the history of tempeh in Japan. Further research needed. Compiled by William Shurtleff of Soyinfo Center. • Summary: 1. When was Taiwan Sotokufu Chuo Kenkuyujo founded? 2. When did NAKAZAWA Ryoji start to work at the Taiwan lab? When did he fi nally leave for Japan? 3. In what year did NAKANO Masahiro start to work at the Taiwan lab? 4. In Nakazawa’s Hakko Bunken-shu (11 volumes, 1950-65), is there any reference to tempeh under Penicillium? There is NOT any reference under Rhizopus. 5. Was any research on using defatted soybean meal (dashi daizu) to make tempeh done in Japan after World War II? (Dr. Nakano does not remember any). 6. Did Ohta or Karauchi write a very early article on tempeh in about Showa 7 or 8? (1932-33)? Ohta mentioned this. 7. Get a citation for Ohta’s article on tempeh in Nihon Jozo Kyokai Zasshi from about 1980-81. 8. Try to get the early article (1947-48) from Nosan Seizo, written by Ohta or Nakano. 9. What were the main reasons that the Natto Association started to take a serious interest in tempeh in about 1981-82? When did this interest start? What people were most actively involved at the beginning? 10. What is the substrate used for growing tempeh spores at NFRI? Rice? Bread? Potatoes? Potato starch? 11. Is there a tie between Kalki’s research on lactic acid and production of B-12 in tempeh? 12. When did the Natto Gyokai News publish its fi rst article on tempeh? I’d like to get any other important articles it has published, as about the June 1983 trip to Indonesia. 13. Who is Mr. Kikuchi, at natto meeting, in charge of making tempeh spores? 14. How many pages does Nakazawa have on Rhizopus? Does he mention tempeh at Penicillium? 15. Who wrote the early article on tempeh at Kyushu University that interested Torigoe? 16. Did Ohta or Karauchi write an early article on tempeh in about Showa 7 or 8
(1932-33)? Ohta mentioned this. 17. Try to get the article (about 1947-48) from Nosan Seizo, written by Ohta Teruo or Nakano Masahiro. 18. When did the Natto Gyokai News (or any natto newspaper) publish its fi rst article on tempeh? I’d like to get copies of all early and recent important articles it has published. 20. Who made the early tempeh starter in Japan? 22. When did Takashin start to make tempeh? How many kilograms do they now make per week? An asterisk (*) at the end of the record means that SOYFOODS CENTER does not own that document. A plus after eng (eng+) means that SOYFOODS CENTER has done a partial or complete translation into English of that document. An asterisk in a listing of number of references [23* ref] means that most of these references are not about soybeans or soyfoods. © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 593
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Copyright © 2012 by Soyinfo Center
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Contents Copyright © 2012 by Soyin
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What is natto? Natto is prepared (c
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1975 - In Natto Kenkosho (The Natto
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A&M = Agricultural and Mechanical A
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Pioneers - Individuals: Laszlo Berc
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DAWA-DAWA MADE IN WEST AFRICA FROM
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1. The legendary early discovery of
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However Kawakami and Kimura (1985)
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Yudôfu-Yudaufu: A food made from t
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the parcel.” See also letter abou
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you stir too much, the fi lm will n
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seen (June 2010) that uses the word
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of speech (n. = noun; v. = verb, et
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vegetable cheese, natto.” Bulleti
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soya casein or tofu, I infected 50
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of various Japanese soyfoods, inclu
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“Moromi: The grounds or lees left
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consumption. Domestic soybean produ
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p. 438-39] the microbes attached to
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Jenkins, Becke & Cosack, Kornauth.
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5 hours to render them very soft; t
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his ware and trampled it under foot
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[1843-1910] demonstrated clearly an
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of cases, viz., of marasmus and mal
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piculs; 1 picul = 132.277 pounds we
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USDA, USA. 88. Nature (La) (Paris).
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• Summary: From the Los Angeles T
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no other legume has produced, with
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101. New York Times.1912. Gives out
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table salt and several stimulants,
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and Surgeons, Baltimore, Maryland.
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Conclusion: The soybean originated
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cakes in the principal European cou
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e used successfully in the househol
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“the total digestible nutrients
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31): Coffee is known to be detrimen
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137. Itano, Arao. 1918. Soy beans (
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as an edible oil in the manufacture
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of natto]. Sapporo Norin Gakkaiho (
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(31) Test to maximize yield of prot
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have been among them. The soybean h
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manufacturing yields, digestibility
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two weeks in 1911 at the Arlington
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159. Oshima, Kokichi. 1923. Kôji-k
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manually at Madioen [Madiun, in Eas
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constituents of natto]. Nogaku Kaih
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New Product-Documentation: The Japa
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1922 April-The oil production depar
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Peking (at 86 Morrison Street, the
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alkalinity due to soda and potash,
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ean curd, green vegetable bean, soy
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had the pleasure of visiting the la
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Manchuria-Production. Estimate of t
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which soybeans are grown. Almost eq
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uses of soy oil and cake. The soybe
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Note 3. Cruz and West (1932, p. 78)
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cocoanut balls. For Nut fruitose: M
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soybeans in Portugal (1880 at the b
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in 1939, p. 339. The same character
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no baiyô-Zoku [Cultivation of natt
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256. Roux, Charles. 1941. Le soya [
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Dr. and veterinarian, villa Bel-Air
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2:77-83. [Jap]* 278. Niida, T.; Yas
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eginning titled (in Japanese charac
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a rich source of soybean varieties.
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the subculture media on the surviva
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selling fermented beans, which are
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iotin for growth, whereas the latte
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food for the future]. Ernaehrungs-U
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Science Section, this document may
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Agriculture, Hokkaido Univ., Sappor
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the nutritive value of natto and he
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are broiled, steamed, then put in a
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an processing, margarine and shorte
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in protein nutrition. The 45 resear
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Contents: Purpose of study. Method
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kisa ni tsuite (1) [On the formatio
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excellent for other types of cuisin
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473. Sakurai, K. 1964. The role and
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Physical properties and amino acid
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of fi gures. Map. Part I: Backgroun
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tofu dish. 70. Yudofu. 71. Miso. 72
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Rolling dry yuba. 164. Yuba on disp
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kakôhin no amino-san ni kansuru ke
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[shimi-dofu, kogori-dofu] (frozen t
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for lack of adequate markets for th
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type Ehrlich carcinoma cells. Chemi
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536. Hesseltine, C.W.; Wang, H.L. 1
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of “Co gamma-rays” on natto pre
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174-75). Grilled chicken with sweet
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Joan from Ener-G foods in Seattle],
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ascites carcinoma cells. “But whe
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76, at All Soul’s Day). Miso soup
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germination can be found within a 2
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cooked beans. (d) Cooking: Almost a
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If mechanical heat drying is to be
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hemicellulase from Bacillus subtili
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597. Hosking, Richard. 1972. A dict
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602. Nakao, Sasuke. 1972. Ryôri no
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Recently, Japanese scientists inclu
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Lecithin. Concerning tofu: Tofu mad
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author discusses tofu (and how to m
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practical concept and approach. Tha
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Rhizopus and Chlamydomucor strains
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contains the word “plasmids” (o
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are highly digestible because the b
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• Summary: Teriyaki sauce (p. 48)
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to Daraku nabe-Fukushima prefecture
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and modern soy protein products, th
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eturning to the Hamamatsu area in c
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each maker, there is one column for
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on “Basic ingredients,” is a su
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682. Liener, Irvin E. 1976. Nutriti
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Once you’ve tasted natto you can
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used extensively in Morocco; in fi
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in traditional foods, including rou
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pressurized steamer. Steam at 14.7
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© Copyright Soyinfo Center 2012 HI
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selection of natto types. 5. To mak
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1960, 2 million tonnes in about 196
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soyfoods in the Western world.” N
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Pharmaceutical Society of Japan) 98
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Doshisha University) 19:22-30. [Jap
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2. Univ. of Maryland. 771. Kawakami
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The Book of Tofu. New York: Ballant
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Vegetable Protein Food Assoc., 9th
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of Japan (Nippon Sakumotsu Gakkai K
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present and future. Based on an art
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• Summary: Contains a nice illust
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egional name. Shiro miso: white (or
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characters: Name of marketing compa
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milk curd), aburage (fried tofu pou
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and Worcestershire sauce in England
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products (soy fl ours, soy isolates
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Bacillus natto, Bacillus subtilis,
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epresenting roughly 2,000 soybean v
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protein in tons/year. In 1971/1977
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1989-Nattosan. MG-0. Developed by A
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Tofu Assoc., Federation of Japan Na
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(miso) is plentiful. Soy sprouts ar
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chocolate), soybeans, soymilk (soym
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Natto Dip: Mix together 2 cups tofu
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911. Parker, Joyce. 1982. Re: Soyfo
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Junsei Yamazaki came to the USA in
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in California; her cooking has been
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(Deep fried) Tofu burgers-Tofuburge
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(both line drawings and simple brus
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shijitsu no kagaku seibun sosei oyo
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Food Science and Technology. See p.
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and Hokkaido (25,908). The source o
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introduced it to the Natto Assoc. i
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History of miso in Europe: Early Eu
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unning a family business cleaning t
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Note: This is the earliest English-
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illustrations. Shows how to make na
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green soybeans, soybean sprouts, so
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oil, shortening oil, cooking and sa
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tau-foo, dou-fu, dau-fu). Soybean f
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Shokuhin) is a member of the Japane
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It is good boiled, grilled, or frie
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• Summary: Discusses: Ryoji Nakaz
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Gakkaishi (J. of the Japanese Socie
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Date of Introduction: 1984. Ingredi
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soy fl our, whole soy fl our, soybe
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death rate from stomach cancer, str
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salt or soy bean paste / miso. Hiya
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1084. Aoki, Sadao. 1985. Nattô oyo
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Vegetarian Times. Aug. p. 33-40. No
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[Studies on natto. III. Change in t
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1116. Watanabe, Sugio. 1985. [Manuf
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and stews and will keep well in the
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Ryûgakuchû no Tai kagakusha keika
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appropriate to redefi ne the term p
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ground red pepper, is a unique food
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and value of tofu consumed per hous
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tofu (fuyu). For each food the foll
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170,000 tons of dawadawa are made.
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from natto Bacilli and Bacilli from
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ecovered consistently from 5 sample
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discusses soy sauce, konbu and nori
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From 1984 onwards it will require 2
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upon.” Address: [California]. 120
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an interest in tempeh: Mr. Katoh we
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production of Plasmin, further help
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The present expansion of soybeans i
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Shokuryo Gakkai-shi (J. of the Japa
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vegetable), katsuobushi (dried boni
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• Summary: The contents of this a
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Manufacturer’s Address: Tochigi-k
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USA and Europe, and concluded that
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Letter to William Shurtleff at Soyf
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• Summary: Recently, Montague Far
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(Therapeutics)]. UF Phosphatidylcho
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Hawaii, May 11-14, 1986. [20 ref]
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companies have started in America s
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Japanese), published in 1590 by Li
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1318. SoyaScan Notes.1989. Terms re
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to Ken Bader, Steve Drake, and Marl
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Hamilton, Ontario, formerly owned b
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Soybean buyers mission from new mar
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Page 22 shows two annotated illustr
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served hot or cold. There was cold
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There are presently an estimated 5,
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increase soybean sales to Japan. Ag
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(“fermented soybeans”) are all
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Mein jin pau [mien jin pau] (China)
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River). 5. Biochemistry involved in
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ecognition and support to [living m
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tempeh. Preparation time-less than
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mainly for use by the American Soyb
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added salt, but 125 milligrams of s
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laboured for 20 years attempting to
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(new product)]. Oct. 1. p. 13. [Jap
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was estimated at 500 tons), but in
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natto, both legendary and documente
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in the USA than it is in Japan), na
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trading company, but he doesn’t r
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The pH of kinema is distinctly alka
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In the Far East, the soybean is con
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mortars, big iron cauldrons and man
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Statistical Yearbook, Statistical O
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Japanese soys and 50% Harovinton so
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Letter (e-mail) from Naomichi Ishig
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of pounded soybeans mixed with wate
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of North Bengal, NBU 734430, Distri
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1522. United Soybean Board. 1995. S
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kinema was similar. Address: 1. Mic
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• Summary: In the section titled
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The physico-chemical properties of
Page 481 and 482:
deserve greater attention by CELSS
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1558. Product Name: [Tsumami Dry Na
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ef] • Summary: On the cover is wr
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the time and he knows the whole sto
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increasingly popular in the United
Page 491 and 492:
an. Adapted from Shi and Ren (1993)
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after two weeks in the pot at summe
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Chinese-American lady, it served a
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The Book Publishing Co.) appears on
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and use chemical fertilizers. In ab
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far-sighted man, especially when it
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kedele, taugeh. Japan: daizu no moy
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from American consumers, and may wa
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umeboshi concentrate, wakame, yuba.
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1100 B.C. to the present, and more
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to composition, nutrients, or inten
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history (p. 15-17). Azuki beans (p.
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Erewhon when the bin was fi nished.
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commercial natto starters. In: Kyok
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the soyfoods industry and showed th
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Under “Bacteria” are: Actinomuc
Page 523 and 524:
Address: 1-2. Faculty of Home Econo
Page 525 and 526:
soy ‘milk’ are not recommended
Page 527 and 528:
Sikkim Government College / Directo
Page 529 and 530:
where she visited with Christian El
Page 531 and 532:
fermentation, natural regeneration
Page 533 and 534:
Page 535 and 536:
once a week, or for a prolonged per
Page 537 and 538:
eputation since they do not produce
Page 539 and 540:
and hila. 4. A suitable degree of s
Page 541 and 542: © Copyright Soyinfo Center 2012 HI
Page 545 and 546: addition to diversifi ed benefi cia
Page 549 and 550: {jiang and miso}, soy sauce, Japane
Page 551 and 552: [Jap]* • Summary: Juvenile fi cti
Page 555 and 556: Replacement Therapy-Pros and cons.
Page 557 and 558: 1821. Gandhi, A.P. 2006. The ‘gre
Page 559 and 560: The strains were divided into 19 ty
Page 561 and 562: titled “Other real foods,” the
Page 563 and 564: pages angled slightly back on a tab
Page 565 and 566: NK, containing a reporter gene enco
Page 567 and 568: = 34. Lepcha 1.4 gm ± 2.4 gm. N =
Page 569 and 570: soybeans or fermented whole soybean
Page 573 and 574: A restaurant package (7 oz. tray) i
Page 575 and 576: On pages 3-4 is an interesting desc
Page 579 and 580: American who was planning to import
Page 581 and 582: adicals, which correlated well with
Page 583 and 584: a mound of chungkokjang. (9a) The f
Page 585 and 586: Dietary cultures and antiquity of f
Page 587 and 588: consumption of whole (unpeeled) pot
Page 589 and 590: Campo. 33. Jacqueline Tao. 2009 Aug
Page 591: When asked to develop recipes for a
Page 595 and 596: Africa-Morocco, Kingdom of (Includi
Page 597 and 598: Archaeology and Archaeological Disc
Page 599 and 600: Thereafter). 102, 1312 Asia, East-S
Page 601 and 602: Berczeller, Laszlo. 184, 200, 216,
Page 603 and 604: Cape Verde. See Africa-Cape Verde o
Page 605 and 606: 695, 700, 706, 732, 765, 768, 771,
Page 607 and 608: Formerly spelled Du Pont. 1606 Earl
Page 609 and 610: seen concerning soybeans in a certa
Page 611 and 612: 239, 250, 354, 484, 536, 572, 935,
Page 613 and 614: 1640 Green Vegetable Soybeans-Marke
Page 615 and 616: Home economics movement. See Domest
Page 617 and 618: Information. See Libraries with a S
Page 619 and 620: Koji, Red Rice. (Also Called Fermen
Page 621 and 622: 701, 711, 993, 1353 Lipids-Effects
Page 623 and 624: Mexico. See Latin America, Central
Page 625 and 626: Mushroom ketchup. See Ketchup, Mush
Page 627 and 628: 1416, 1423, 1460, 1499, 1500, 1503,
Page 629 and 630: Functional Foods or Nutraceuticals,
Page 631 and 632: 1647, 1660, 1714, 1719, 1721, 1745,
Page 633 and 634: Restaurants, Japanese, outside Japa
Page 635 and 636: as an Oilseed, Sesame Flour, and Se
Page 637 and 638: Soy Ice Cream-Non-Soy Non-Dairy Rel
Page 639 and 640: Soy fl our, roasted. See Roasted so
Page 641 and 642: Soybean Varieties USA-Butterball-Ea
Page 643 and 644:
Soyfoods Movement-Periodicals, Incl
Page 645 and 646:
Statistics on soybean yields. See Y
Page 647 and 648:
553, 564, 593, 620, 621, 658, 668,
Page 649 and 650:
Tofurei Svadesha Naturkost Produkte
Page 651 and 652:
United States-States-Oklahoma. 119,
Page 653 and 654:
Use Dairy Products or Eggs. 644, 94
Page 655 and 656:
Yellow Winged Bean (Psophocarpus te
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