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

cake has been confi ned almost wholly to the Western States,
owing principally to the high cost of transportation.”
“An industry which promises to be of importance in
a further utilization of the soy bean is the manufacture
of ‘vegetable milk.’ At the present time a factory in New
York State is being equipped for this purpose.” Address: 1.
Agrostologist in Charge; 2. Scientifi c Asst. Forage-Crop
Investigations, USDA, Washington, DC.
121. Heinze, B. 1916. Ueber den Anbau der Sojabohne und
deren mannigfache Verwendungsart [Cultivation of the
soybean and the many ways it can be used]. Jahresberichte
der Vereinigung fuer Angewandte Botanik 13(Part II):56-76.
For the year 1915. [12 ref. Ger]
Address: PhD, Halle a. d. Saale, Germany.
122. Weekly News Letter (USDA).1917. Soy bean useful
crop. May be utilized in greater number of ways than almost
any other agricultural product. 4(27):3. Feb. 7. [1 ref]
• Summary: “The soy bean... may be utilized in a greater
number and a greater variety of ways than almost any other
agricultural product...
“In Japan the soybean forms one of the most important
articles of food in use. It is one of the principal ingredients
in the manufacture of shoyu (soy sauce), miso (bean cheese),
tofu (bean curd), and natto (steamed beans). The beans are
eaten also as a vegetable and in soups; sometimes they are
picked green, boiled, and served cold with soy sauce, and
sometimes as a salad. A ‘vegetable milk’ is also produced
from the soy bean, forming the basis for the manufacture
of the different kinds of vegetable cheese. This milk is used
fresh, and a form of condensed milk is manufactured from
it.”
In several European countries and to some extent in
America, soy-bean “fl our enters largely as a constituent in
many of the so-called diabetic breads, biscuits, and crackers
manufactured as food specialties.
“Soy-bean milk... has been produced in small quantities
in the United States, and recently a factory has been
equipped to make this product.” In Europe and America
soybeans are roasted to make “an excellent substitute for
coffee. In Asia the dried beans, especially the green-seeded
varieties, are soaked in salt water and then roasted, this
product being eaten after the manner of roasted peanuts.”
Soy-bean meal (for use as a stock feed) and soy-bean oil
are also discussed. “In addition to its availability as a food,
soy-bean oil has found important uses in the markets of the
world for making paints, varnishes, soaps, rubber substitutes,
linoleum, waterproof goods, and lubricants. It is also used
in the Orient for lighting and in the manufacture of printing
ink.”
Reprinted in Jersey Bulletin and Dairy World 36:323.
Feb. 28; Ohio Farmer 139:377. March 10; and Journal of
Home Economics 9:183-4. April. Address: Washington, DC.
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HISTORY OF NATTO AND ITS RELATIVES 76
123. Jersey Bulletin and Dairy World.1917. Soy bean a
useful crop: May be utilized in a greater number of ways
than almost any other agricultural product. 36:323. Feb. 28.
[1 ref]
• Summary: Reprinted from the USDA Weekly News Letter
4:3 (7 Feb. 1917). Also reprinted in Ohio Farmer, 139:377.
March 10; and Journal of Home Economics, 9:183-4. April.
Address: Washington, DC.
124. Ohio Farmer.1917. Soybeans for human food.
139(10):377. March 10.
• Summary: Reprinted from the USDA Weekly News Letter
4(27):3 (7 Feb. 1917). Address: Cleveland, Ohio.
125. McClelland, C.K. 1917. Farms and farmers: Soy beans
(Continued). Atlanta Constitution (Georgia). March 18. p.
A10.
• Summary: Discusses soy bean harvesting machinery and
uses for human food (shoyu, miso, natto, tofu, and soy bean
meal [fl our]). Address: Editor & Prof., Experiment, Georgia.
126. J. of Home Economics.1917. The soy bean. 9:183-84.
April.
• Summary: “The soy bean, already one of the most
important crops of Asia, promises to take an important place
in the agricultural industry of the United States. It is said that
it may be utilized in a greater number and a greater variety
of ways than almost any other agricultural product. Not only
are the beans, and the oil expressed from them, available as
food, but soy bean oil is used for making paints, varnishes,
soaps, rubber substitutes, linoleum, waterproof goods, and
lubricants, besides its use in the Orient for lighting and other
purposes.
“In Japan the soy bean is one of the principal ingredients
in the manufacture of shoyu (soy sauce), miso (bean cheese),
tofu (bean curd), and natto (steamed beans). The beans are
eaten also as a vegetable and in soups; sometimes they are
picked green, boiled, and served cold with soy sauce, and
sometimes as a salad. A ‘vegetable milk’ is also produced
from the soy bean, not only forming the basis for the
manufacture of the different kinds of vegetable cheese, but
used fresh, while a form of condensed milk is also made
from it. All of these food stuffs are used daily in Japanese
homes, and for the poorer classes are the principal source of
protein.
“Soy bean oil resembles that of cotton seed in many
ways. The meal remaining after the oil is extracted from
the beans has become important during the last few years
as a food of low starch content, and so adapted to the use of
diabetic patients.
“Soy bean fl our enters as a constituent into many
of the so-called diabetic breads, biscuits, and crackers
manufactured as food specialties. The fl our or meal may