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

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Latin America–South America–Bolivia. 698, 782 Latin America–South America–Brazil–Soybean Production, Area and Stocks–Statistics, Trends, and Analyses. 1850 Latin America–South America–Brazil, Federative Republic of. 343, 425, 459, 512, 551, 586, 650, 677, 698, 782, 902, 921, 1005, 1127, 1224, 1225, 1302, 1322, 1579, 1861 Latin America–South America–Chile (Including Easter Island). 698, 782, 1493 Latin America–South America–Colombia. 698, 782, 1861 Latin America–South America–Ecuador (Including the Galapagos Islands. Formerly also called Equator, the English translation of the Spanish “Ecuador”). 698, 782 Latin America–South America–Guyana (British Guiana before 1966). 152, 698, 782 Latin America–South America–Paraguay. 698, 782 Latin America–South America–Peru. 698, 782 Latin America–South America–Soybean Production, Area and Stocks–Statistics, Trends, and Analyses. See also Argentina and Brazil. 1850 Latin America–South America–Uruguay, Oriental Republic of. 698, 782 Latin America–South America–Venezuela. 677, 698, 782, 1139 Laucks (I.F.) Co. (Seattle, Washington). 1410 Lauhoff Grain Co. See Bunge Corp. (White Plains, New York) Lea & Perrins. See Worcestershire Sauce Leaf Proteins and Leaf Protein Concentrate (LPC) As Alternative Protein Sources. 359, 769 Lecithin–Etymology of This Term and Its Cognates / Relatives in Various Languages. 37 Lecithin, Non-Soy References, Usually Early or Medical, Often Concerning Egg Yolk or the Brain. 118, 1651 Lecithin, Soy–Industrial Uses. 1522 Lecithin, Soy. 37, 117, 144, 152, 182, 184, 200, 215, 218, 244, 250, 258, 263, 293, 311, 406, 562, 607, 611, 612, 617, 666, 685, 875, 902, 906, 933, 1218, 1244, 1293, 1438, 1492, 1514, 1521, 1532, 1537, 1549, 1565, 1570, 1586, 1590, 1598, 1605, 1607, 1660, 1667, 1674, 1712, 1789, 1814, 1837 Lectins. See Hemagglutinins (Lectins or Soyin) Legume, Inc. (Fairfi eld, New Jersey). 974 © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 620 Lend-Lease (Program and Administration). U.S. Program to Send Key Supplies to Overseas Allies During World War II. 300 Lens culinaris or L. esculenta. See Lentils Lentils. Lens culinaris. Formerly: Lens esculenta and Ervum lens. 149, 150, 507, 591, 595, 830, 1516 Lever Brothers Co. See Unilever Corp. Leviton, Richard. See Soyfoods Association of North America (SANA) Li Yü-ying (Li Yu-ying; Courtesy Name: Li Shizeng (pinyin), Li Shih-tseng (W.-G.); Chinese Soyfoods Pioneer in France; born 1881 in Peking, died 1973 in Taipei, Taiwan) and Usine de la Caséo-Sojaïne (Les Vallées, Colombes (near Asnières), a few miles northwest of Paris, and China). 86, 92, 95, 99, 102, 111, 115, 116, 133, 134, 135, 149, 150, 152, 182, 184, 216, 263 Libraries with a Signifi cant Interest in Soy. 1318 Libraries. See National Agricultural Library (NAL, Beltsville, Maryland) Library Science and Services Related to Soy. 1318 Lighting by burning soy oil. See Illumination or Lighting by Burning Soy Oil in Wicked Oil Lamps Like Kerosene Lightlife Foods, Inc. (Turners Falls, Massachusetts). Started as The Tempeh Works in Sept. 1979 by Michael Cohen in Greenfi eld, Massachusetts. Then renamed Tempehworks, Inc. in Sept. 1985. 1097, 1690, 1915 Lima Bean or Limas. Phaseolus limensis. Formerly: Phaseolus lunatus. Also called Butter Bean. 98, 130, 217, 354, 591, 595, 830 Lima N.V. / Lima Foods (Sint-Martens-Latem, Belgium; and Mezin, France). Owns Jonathan P.V.B.A. Owned by Euronature of Paris, France, since 1989. Owned by the Hain-Celestial Group since 10 Dec. 2001. 896, 1134, 1408 Linolenic Acid–Omega-3 (Alpha-Linolenic Acid) Fatty Acid Content of Soybeans and Soybean Products. 1565, 1651, 1670 Linolenic Acid and Linolenate Content of Soybeans and Soybean Products. See also Omega-3 Fatty Acids. 1606, 1762 Linoleum, Floor Coverings, Oilcloth, and Waterproof Goods– Industrial Uses of Soy Oil as a Drying Oil. 92, 122, 126, 139, 141, 151, 167 Linseed Oil, Linseed Cake / Meal, or the Flax / Flaxseed Plant (Linum usitatissimum L.). 86, 97, 115, 119, 120, 136, 218, 1302, 1436, 1586, 1716 Lipid and Fatty Acid Composition of Soybeans (Seeds or Plant), or Soybean Products (Including Soy Oil). 53, 92, 118, 376, 461, 675,
701, 711, 993, 1353 Lipids–Effects of Dietary Lipids (Especially Soy Oil and Lecithin) on Blood Lipids (Especially Cholesterol). 617 Lipids. See Linolenic Acid–Omega-3, Linolenic Acid and Linolenate Lipolytic enzymes in the soybean. See Enzymes in the Soybean– Lipoxygenase and Its Inactivation Lipoxygenase. See Enzymes in the Soybean–Lipoxygenase and Its Inactivation Lists and Descriptions (Offi cial and / or Extensive) of Early U.S. Soybean Varieties with Their P.I. Numbers and Synonyms. 152, 1435 Lock-soy. See Rice Vermicelli Loma Linda Foods (Riverside, California). Named La Loma Foods from Feb. 1989 to Jan. 1990. Acquired by Worthington Foods in Jan. 1990. 515, 1460 Los Angeles–City and County–Work with Soyfoods, Natural / Health Foods, and / or Vegetarianism. 93, 173, 174, 222, 241, 471, 706, 747, 750, 904, 1058, 1059, 1161, 1193, 1257, 1303, 1492, 1553, 1572, 1587, 1785, 1786, 1787, 1932 Low cost extrusion cookers. See Extruders and Extrusion Cooking: Low Cost Extrusion Cookers (LECs) Low-cost extrusion cookers. See Extruders and Extrusion Cooking Lubricants, Lubricating Agents, and Axle Grease for Carts– Industrial Uses of Soy Oil as a Non-Drying Oil. 83, 122, 126, 139, 141, 151, 200 Lucerne / lucern. See Alfalfa or Lucerne Lukoskie, Luke. See Island Spring, Inc. (Vashon, Washington) Lupins or Lupin (Also spelled Lupine, Lupines, Lupinseed; Lupinus albus, L. angustifolius, L. luteus, L. mutabilis). 51, 97, 118, 134, 1432, 1534, 1660, 1745, 1837 Lysinoalanine (LAL)–An Unusual, Toxic Amino Acid Created by Severe Alkali Processing of Food Proteins (As in Spun Protein Fibers). 682 MSG (Monosodium Glutamate, the Sodium Salt of Glutamic Acid). 191, 300, 382, 389, 396, 410, 448, 527, 552, 878, 1243, 1651 Machinery (Agricultural), Implements, Equipment, and Mechanization (Binders, Cultivators, Cutters, Harvesters, Mowers, Pickers, Planters, Reapers, Separators, Thrashers, or Threshers). See also: Combines and Tractors. 102, 125 Machinery, farm. See Combines © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 621 Macrobiotic Cookbooks. 561, 567, 594, 634, 650, 652, 677, 678, 680, 765, 777, 790, 804, 830, 850, 867, 877, 925, 973, 976, 1003, 1006, 1085, 1118, 1121, 1142, 1188, 1269, 1398, 1432, 1534, 1623, 1647, 1651, 1708, 1745, 1806, 1808, 1861 Macrobiotics. See Aihara, Herman and Cornellia–Their Life and Work, Kushi, Michio and Aveline–Their Life and Work, Muramoto, Noboru–His Life and Work, Ohsawa, George and Lima Macrobiotics. See also: George Ohsawa, Michio and Aveline Kushi, Herman and Cornellia Aihara. 561, 567, 594, 625, 630, 634, 650, 652, 677, 678, 680, 736, 741, 749, 753, 765, 777, 790, 804, 811, 830, 850, 867, 877, 892, 896, 898, 907, 916, 917, 918, 925, 931, 944, 948, 973, 976, 986, 1003, 1006, 1052, 1085, 1118, 1121, 1127, 1134, 1142, 1188, 1258, 1269, 1283, 1286, 1288, 1295, 1298, 1303, 1368, 1381, 1382, 1389, 1398, 1405, 1408, 1432, 1470, 1471, 1497, 1526, 1534, 1538, 1623, 1637, 1641, 1647, 1651, 1671, 1708, 1730, 1745, 1806, 1808, 1828, 1861, 1864, 1892, 1917, 1918 Maggi (Kempthal / Kemptal, Switzerland). 77, 134, 184, 1290, 1366 Maize. See Corn / Maize Malnutrition, hunger, famine, and food shortages. See Hunger, Malnutrition, Famine, Food Shortages, and Mortality Mammoth Yellow soybean variety. See Soybean Varieties USA– Mammoth Yellow Manchu soybean variety. See Soybean Varieties USA–Manchu Manchuria. See Asia, East–Manchuria Manna Natural Foods (Amsterdam, The Netherlands). Named Stichting Natuurvoeding Amsterdam until 1982. Absorbed by Akwarius Almere in 1987. 811, 896, 918, 948, 1471 Map / Maps. 102, 119, 489, 490, 602, 619, 732, 768, 884, 989, 1087, 1486, 1579, 1737 Maple Leaf Foods. See CanAmera Foods (Hamilton, Ontario, Canada) Maple Leaf Monarch or Maple Leaf Mills. See ADM Agri- Industries Ltd. (Windsor, Ontario, Canada) Margarine Made with Soy Oil. 91, 92, 115, 139, 151, 167, 217, 617, 1516, 1586, 1605, 1750 Margarine. 137, 152, 184, 349, 410, 607, 666, 950, 1013, 1014, 1218, 1293, 1382, 1438, 1522, 1660, 1837 Market statistics on soybean production. See Soybean Production and Trade–Industry and Market Statistics, Market statistics. See the specifi c product concerned, e.g. Tofu Industry and Market Statistics Market studies. See Industry and Market Analyses
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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
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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
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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
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Address: 1-2. Faculty of Home Econo
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soy ‘milk’ are not recommended
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Sikkim Government College / Directo
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where she visited with Christian El
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fermentation, natural regeneration
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once a week, or for a prolonged per
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eputation since they do not produce
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and hila. 4. A suitable degree of s
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addition to diversifi ed benefi cia
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{jiang and miso}, soy sauce, Japane
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[Jap]* • Summary: Juvenile fi cti
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Replacement Therapy-Pros and cons.
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1821. Gandhi, A.P. 2006. The ‘gre
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The strains were divided into 19 ty
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titled “Other real foods,” the
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pages angled slightly back on a tab
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NK, containing a reporter gene enco
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= 34. Lepcha 1.4 gm ± 2.4 gm. N =
Page 569 and 570: soybeans or fermented whole soybean
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Page 573 and 574: A restaurant package (7 oz. tray) i
Page 575 and 576: On pages 3-4 is an interesting desc
Page 577 and 578: © Copyright Soyinfo Center 2012 HI
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 and 592: When asked to develop recipes for a
Page 593 and 594: (1932-33)? Ohta mentioned this. 17.
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: Koji, Red Rice. (Also Called Fermen
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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History of Natto and Its Relatives (1405-2012 - SoyInfo Center

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