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

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Oil and Fertilizer Co. (Elizabeth City, North Carolina; 1915. By 1917 six other North Carolina oil mills were crushing soybeans), Chicago Heights Oil Mfg. Co. (Chicago Heights, Illinois; 1920), A.E. Staley Mfg. Co. (Decatur, Illinois; 1922), Piatt County Cooperative Soy Bean Co. (Monticello, Illinois; 1923–batch solvent), Blish Milling Co. (Seymour and Crothersville, Indiana; 1923), Eastern Cotton Oil Co. (Norfolk, Virginia; 1924–continuous solvent). 119, 136 Soybean Crushing (General: Soy / Soybean Oil and Soybean Meal). 167, 409, 527, 755, 769, 905, 1250, 1251, 1448, 1500, 1649 Soybean Crushing–Equipment–Hydraulic Presses. 120, 163, 167, 406 Soybean Crushing–Equipment–Screw Presses and Expellers (Continuous, Mechanical). 410, 549, 1218, 1586 Soybean Crushing–Equipment–Solvent Extraction. 147, 148 Soybean Crushing–Equipment–Wedge Presses (Early Technology from China and Manchuria). 605 Soybean Crushing, Including Production and Trade of Soybean Oil, Meal or Cake, Margarine, or Shortening–Industry and Market Statistics, Trends, and Analyses -. 97, 152, 167, 215, 410, 527, 617, 733, 1013, 1082, 1208, 1293, 1318, 1324, 1438, 1460, 1478 Soybean Cultural Practices–No-Till, Conservation Tillage, and Minimum Tillage Farming / Agriculture. 1434 Soybean Meal (SBM) (Defatted). Formerly Called Bean Cake, Beancake, Soybean Cake, Oilmeal, or Presscake. 51, 57, 65, 75, 79, 80, 82, 83, 86, 91, 92, 97, 99, 102, 114, 115, 116, 118, 119, 120, 122, 123, 133, 134, 136, 139, 143, 144, 145, 147, 148, 149, 150, 151, 152, 154, 162, 163, 181, 182, 184, 192, 200, 204, 215, 216, 218, 240, 243, 244, 255, 256, 259, 260, 263, 290, 293, 311, 349, 374, 406, 408, 410, 426, 468, 485, 498, 499, 549, 551, 587, 605, 607, 611, 617, 666, 683, 697, 733, 738, 785, 847, 848, 967, 1000, 1005, 1014, 1016, 1066, 1067, 1119, 1120, 1124, 1168, 1208, 1218, 1223, 1225, 1244, 1293, 1305, 1318, 1322, 1324, 1384, 1423, 1428, 1438, 1448, 1451, 1490, 1514, 1570, 1586 Soybean Meal / Cake, Fiber (as from Okara), or Shoyu Presscake as a Fertilizer or Manure for the Soil–Industrial Uses. 65, 75, 82, 83, 91, 97, 102, 119, 145, 152, 167, 181, 200, 204, 234, 244 Soybean Production–General, and Amount Produced. 83, 115, 178, 192, 200, 240, 244, 260, 293, 431, 468, 482, 605, 646, 733, 769, 905, 967, 989, 1016, 1067, 1082, 1124, 1169, 1208, 1223, 1302, 1367, 1451, 1460, 1487, 1579, 1611, 1737, 1869 Soybean Production–Industry and Market Statistics, Trends, and Analyses. 772, 905, 1082, 1222, 1226, 1231, 1293, 1296, 1302, 1318, 1438, 1460, 1579, 1691 Soybean Rust (Fungal Disease). 1293 Soybean Seeds–Black in Color. Food Use is Not Mentioned. 47, 51, 53, 54, 65, 77, 81, 97, 98, 119, 130, 138, 149, 150, 152, 163, 189, © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 640 197, 216, 256, 273, 443, 490, 960, 1181, 1196, 1550, 1567, 1616, 1848, 1901 Soybean Seeds–Black in Color. Used as Food (Including in Fermented Black Soybeans and Inyu), Beverage, Feed, or Medicine, or Their Nutritional Value. 39, 73, 79, 96, 102, 111, 127, 147, 148, 239, 396, 484, 552, 561, 576, 650, 652, 662, 664, 695, 732, 750, 765, 790, 804, 830, 886, 944, 973, 1003, 1028, 1052, 1081, 1085, 1098, 1142, 1202, 1263, 1283, 1313, 1382, 1432, 1486, 1526, 1532, 1534, 1538, 1552, 1578, 1587, 1591, 1641, 1647, 1659, 1660, 1708, 1745, 1806, 1837, 1861 Soybean Seeds–Brown in Color. Especially Early Records. 51, 77, 81, 97, 102, 138, 256 Soybean Seeds–Green in Color. Food Use is Not Mentioned. Early Named Varieties Include Aoda, Columbia, Giant Green, Guelph or Medium Green, Medium Early Green, Medium Green, Samarow, Sonoma, and Tashing. 39, 54, 80, 81, 96, 97, 102, 138, 149, 150, 197, 1486 Soybean Seeds–Green in Color. Used as Food, Beverage, Feed, or Medicine, or Their Nutritional Value. 81, 197 Soybean Seeds–Mottled, Speckled, Spotted, Striped, Banded, Flecked, Variegated, or Bicolored. 148 Soybean Seeds–Red in Color. 138 Soybean Seeds–White in Color. 22, 25, 28, 30, 39, 65, 77, 79, 103, 138 Soybean Seeds–Yellow in Color. Including Yellowish White, Cream Colored, and Pale (Pallida). Especially Early Records. See also: Soybean Seeds–White. 39, 53, 54, 65, 81, 97, 102, 119, 134, 143, 147, 148, 149, 150 Soybean Varieties Canada–Harosoy. 490, 989, 1436, 1531 Soybean Varieties Canada–Harovinton–Large-Seeded and / or Vegetable-Type. 1340, 1365, 1434, 1445, 1479, 1503 Soybean Varieties Canada–Maple Arrow. 989, 1436, 1531, 1850 Soybean Varieties Canada–O.A.C. 211–Early Development. 1436 Soybean Varieties USA–Agate–Large-Seeded and / or Vegetable- Type. 1360 Soybean Varieties USA–American Coffee Berry–Early Introduction. Renamed Ito-San by about 1902. 54 Soybean Varieties USA–Barchet–Early Introduction. 119, 149, 150 Soybean Varieties USA–Biloxi–Early Introduction. 119 Soybean Varieties USA–Black Eyebrow–Early Introduction. 119, 149, 150 Soybean Varieties USA–Buckshot–Early Introduction. 81, 97, 152
Soybean Varieties USA–Butterball–Early Introduction. 152 Soybean Varieties USA–Chiquita–Early Introduction. 119 Soybean Varieties USA–Disoy–Large-Seeded and / or Vegetable- Type. 1423, 1435, 1636 Soybean Varieties USA–Early Green–Early Introduction. 97 Soybean Varieties USA–Eda–Early Introduction. 152 Soybean Varieties USA–Emerald–Large-Seeded and / or Vegetable- Type. 1423, 1435, 1636 Soybean Varieties USA–Extra Early Dwarf–Early Introduction. 54 Soybean Varieties USA–Grande–Large-Seeded and / or Vegetable- Type. 1423, 1435, 1636 Soybean Varieties USA–Guelph–Early Introduction. 81, 97, 119, 149, 150, 152 Soybean Varieties USA–Haberlandt–Early Introduction. 90, 119, 143, 149, 150, 273 Soybean Varieties USA–Hahto–Early Introduction. Large-Seeded and / or Vegetable-Type. 149, 150, 1360 Soybean Varieties USA–Hollybrook–Early Introduction. 81, 97, 119, 149, 150 Soybean Varieties USA–Ito San–Early Introduction. Synonyms– Medium Early Yellow, Early White, Early Yellow, Kaiyuski Daizu, Kiyusuki Daidzu, Kysuki, Yellow Eda Mame, Dwarf Early Yellow, Early, Eda Mame, Coffee Berry. 81, 119, 149, 150, 152 Soybean Varieties USA–Jackson–Large-Seeded and / or Vegetable- Type. 395 Soybean Varieties USA–Kahala–Large-Seeded and / or Vegetable- Type. 1435 Soybean Varieties USA–Kaikoo–Large-Seeded and / or Vegetable- Type. 1435 Soybean Varieties USA–Kailua–Large-Seeded and / or Vegetable- Type. 1435 Soybean Varieties USA–Kanrich–Large-Seeded and / or Vegetable- Type. 705, 1360, 1423, 1435, 1503 Soybean Varieties USA–Kim–Large-Seeded and / or Vegetable- Type. 1423, 1435 Soybean Varieties USA–Kingston–Early Introduction. 152 Soybean Varieties USA–Laredo–Early Introduction. 1567 Soybean Varieties USA–Lexington–Early Introduction. 119 © Copyright Soyinfo Center 2012 HISTORY OF NATTO AND ITS RELATIVES 641 Soybean Varieties USA–Magna–Large-Seeded and / or Vegetable- Type. 1423, 1435, 1636 Soybean Varieties USA–Mammoth–Early Introduction. 97, 119, 149, 150, 152 Soybean Varieties USA–Mammoth Yellow–Early Introduction. 81, 119, 143 Soybean Varieties USA–Manchu–Early Introduction. 119, 149, 150 Soybean Varieties USA–Medium Green–Early Introduction. 54, 80, 152 Soybean Varieties USA–Medium Yellow–Early Selection (1905). Renamed Midwest by 1923. 119, 149, 150 Soybean Varieties USA–Merrimax–Large-Seeded and / or Vegetable-Type. 1423, 1435 Soybean Varieties USA–Meyer–Early Introduction. 81 Soybean Varieties USA–Mokapu Summer–Large-Seeded and / or Vegetable-Type. 1435 Soybean Varieties USA–Nuttall–Early Introduction. 97 Soybean Varieties USA–Ogemaw / Ogema–Early Development. Synonym–Dwarf Brown (Morse 1948). 81, 152 Soybean Varieties USA–Peking / Pekin–Early Selection (1907). 119, 149, 150 Soybean Varieties USA–Prize–Large-Seeded and / or Vegetable- Type. 1209, 1360, 1423, 1435, 1636 Soybean Varieties USA–Proto–Specialty, High Protein. 1423, 1498 Soybean Varieties USA–Provar–Specialty, High Protein. 1423 Soybean Varieties USA–Samarow–Early Introduction. 81, 97, 152 Soybean Varieties USA–Shanghai–Early Introduction. 119 Soybean Varieties USA–Tokyo / Tokio–Early Introduction. 119, 149, 150 Soybean Varieties USA–Verde–Large-Seeded and / or Vegetable- Type. 1209, 1423, 1435, 1636 Soybean Varieties USA–Vinton–Large-Seeded and / or Vegetable- Type. 1423, 1435, 1479, 1503, 1506, 1519, 1552, 1568 Soybean Varieties USA–Vinton 81–Large-Seeded and / or Vegetable-Type. 1423, 1435, 1636 Soybean Varieties USA–Virginia–Early Selection (1907). 119, 149, 150, 204
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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 =
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soybeans or fermented whole soybean
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A restaurant package (7 oz. tray) i
Page 575 and 576:
On pages 3-4 is an interesting desc
Page 577 and 578:
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 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: Soy fl our, roasted. See Roasted so
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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