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

and Surgeons, Baltimore, Maryland.
109. Jumelle, Henri L. 1913. Les cultures coloniales:
Légumes et fruits. Deuxième édition [Crops of the colonies:
Vegetables and fruits. 2nd ed]. Paris: Librairie J.-B. Baillière
et Fils. 122 p. See p. 47-51. Illust. No index. 18 cm. [Fre]
• Summary: This is the 2nd volume of an 8-volume work. In
Chapter V, “Vegetables,” the section titled Glycine hispida
Max. discusses soybeans and soyfoods.
Henri Jumelle lived 1866-1935. Address: Prof., Faculte
des Sciences de Marseille [Marseilles], France.
110. Pharmazeutische Zentralhalle fuer Deutschland.1913.
8. Internationaler Kongress fuer angewandte Chemie in
New-York [8. International Congress for Applied Chemistry
in New York (Abstract)]. 54:62-65. See p. 65. [Ger]
• Summary: On p. 65 is an article titled “Ueber die
Darstellung von ‘Natto.’” This is a German-language
summary of the following English-language article:
Muramatsu, S. 1912. “Preparation of ‘natto.’” Eighth
International Congress of Applied Chemistry, Original
Communications 18:251-63. Section VIIIb: Pharmaceutical
Chemistry.
111. Grimme, Clemens. 1914. Die Sojabohne und ihre
Verarbeitung zu Nahrungs- und Genussmitteln [The soybean
and its processing for food and stimulants]. Konserven-
Zeitung 15(1):1-3, 10-11. Jan. 2. [1 ref. Ger]
• Summary: The author discusses the many food uses of
soybeans and how they are made and used, drawing heavily
on Le Soja by Li & Grandvoinnet (1912). He notes that there
is a steadily rising interest in soyfoods in almost all branches
of the German food industry [perhaps in anticipation of
World War I].
Foods made from natural [unfermented] soybeans
include: Soymilk (Sojamilch), tofu (Sojakäse), frozen tofu
(Kori-Tofu), soy fl our (Sojamehl), soy bread (Sojabrot), soya
confections (Sojakonfekt), soy chocolate (Sojaschokolade),
soy coffee (Sojakaffee), and green vegetable soybeans (Soja
als Gemüse). Foods and seasonings made from fermented
soybeans include: (1) Solid seasonings: Natto (Japan; Tokio
Natto, Ping-Ming Natto). Tao-tche (China [fermented black
soybeans]. The process for making this Chinese food is
exactly the same as that used to make natto in Japan [sic,
almost completely different]); (2) Seasonings in paste form:
Miso (4 types), and Tao-tjiung (Doujiang, Chinese miso); (3)
Liquid seasonings: Shoyu (Schoyou), Tsiang-Yeou (Chinese
soy sauce), Ketjap (Javanese soy sauce), Tuong (Annamite
soy sauce, made with rice or corn), Tao-Yu (soy sauce made
with black soybeans in China and Japan).
Note 1. This is the earliest German-language document
seen (June 2009) that mentions green vegetable soybeans,
which it calls Soja als Gemüse.
Note 2. This is the earliest German-language document
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HISTORY OF NATTO AND ITS RELATIVES 71
seen (Oct. 2003) that uses the term Sojamilch to refer to
soymilk. As of Jan. 2009 Sojamilch is the modern German
word for soymilk.
Note 3. This is the earliest German-language document
seen (Jan. 2009) that uses the word Sojaschokolade to refer
to soy chocolate. The German word for “chocolate” is
Schokolade.
Note 3. This is the earliest German-language document
seen (Dec. 2011) that mentions fermented black soybeans,
which it calls Tao-tche. Address: Dr.
112. Eddington, Jane. 1914. Economical housekeeping: More
about soy beans. Chicago Daily Tribune. Feb. 4. p. 16.
• Summary: Because of its high protein content, the [whole
dry] soy bean must be soaked for a long time then cooked
gently for “several hours to reduce it to the required softness.
“It does not make as smooth a purée as the pea or
peanut–in fact a rather granular one is obtained–but that
nevertheless is palatable when dried over a hot fi re, with a
seasoning or butter, pepper, and salt if needed.” We should
manufacture “soy sauce from this bean–that sauce without
which chop suey and many other Chinese dishes would not
be what they are. In a government bulletin on the legumes
we have a general description of how this is made.” There
follows a summary, with long quoted excerpts, of the section
titled “The soy bean and its preparations” in: Oshima,
Kintaro. 1905. “A digest of Japanese investigations on the
nutrition of man.” USDA Offi ce of Experiment Stations,
Bulletin No. 159. 224 p. See p. 23 on. Shoyu, tofu, miso and
natto are discussed briefl y.
113. Shibukawa, Kôzô; Nakanishi, Kinzaburô. 1914.
Kyokushi seizô narabini seizôhô-chû ni okeru kagakuteki
seibun no henka ni tsuite [On the chemical change during the
manufacture of kyokushi]. Minami Manshu Tetsudo K.K.,
Chuo Shikenjo Hokoku (South Manchuria Railway Co.,
Central Research Institute, Report) No. 2. p. 25-53. [Jap]
114. Koenig, Franz Joseph. ed. 1914. Chemie der
menschlichen Nahrungs- und Genussmittel. Vol 3.
Untersuchung von Nahrungs-, Genussmitteln und
Gebrauchsgegenstaenden. II. Teil. Die tierischen und
pfl anzlichen Nahrungsmittel... Ed. 4 [The chemistry of
human foods and food adjuncts (stimulants / enjoyables).
Vol. 3. Investigation of foods, food adjuncts (stimulants /
enjoyables), and kitchen utensils. Part II. Animal and plant
foods... 4th ed.]. Berlin: Verlag von Julius Springer. xxxv +
972 p. See p. 488-89, 610. Illust. Index. 25 cm. [Ger]
• Summary: The section on commercial sauces (p. 149)
mentions Japanese and Chinese soy sauce (Soya oder
Shoja oder Soja or Shoyu). The section on plant cheeses
(Pfl anzenkäse, p. 331) mentions those made from soybeans,
including as natto, tofu (Japan), tao-hu (China). In Africa
the seeds of Parkia africana are used to make products such