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

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cheonggukjang or cheonggug-jang ch’onggukchang chongguk-jang chongkukjang chonkukjang chungkok-jang or chung kok jang chung kook jang or chungkookjang chung-kook-jang or chungkook-jang chungkukjang or chung kuk jang hawaijar hokuma itohiki natto joenkuk-jang kenima kinema kinemba kinima kirima natto - written in hiragana (above) and in Japanese characters / kanji (below) pe-bout or pe bout pe-boutsu pepok or pe-pok pepoke or pe-poke peruyyan satlyangser shui-tou-shi shui-dou-chi tooa-nao tuanao or tua’nao tao-nou thua-nao troombai tungrymbai turangbai …… In West Africa, relatives of natto now made from soybeans: dawa-dawa or dawadawa dadawa daddawa iru ogiri soumbala soumbara soumbala soydawadawa néré or nèrè or nere tonou Copyright © 2012 by Soyinfo Center HISTORY OF NATTO AND ITS RELATIVES 8 ABOUT THIS BOOK This is the most comprehensive book ever published about the history of natto or its relatives. It has been compiled, one record at a time over a period of 35 years, in an attempt to document the history of this fermented soyfood. It is also the single most current and useful source of information on this subject. This is one of more than 100 books compiled by William Shurtleff and Akiko Aoyagi, and published by the Soyinfo Center. It is based on historical principles, listing all known documents and commercial products in chronological order. It features detailed information on: • 58 different document types, both published and unpublished. • 1,783 published documents - extensively annotated bibliography. Every known publication on the subject in every language. • 77 original Soyinfo Center interviews and overviews never before published. • 145 unpublished archival documents. • 50 commercial soy products. Thus, it is a powerful tool for understanding the development of this subject from its earliest beginnings to the present. Each bibliographic record in this book contains (in addition to the typical author, date, title, volume and pages information) the author’s address, number of references cited, original title of all non-English language publications together with an English translation of the title, month and issue of publication, and the fi rst author’s fi rst name (if given). For most books, we state if it is illustrated, whether or not it has an index, and the height in centimeters. For commercial soy products (CSP), each record includes (if possible) the product name, date of introduction, manufacturer’s name, address and phone number, and (in many cases) ingredients, weight, packaging and price, storage requirements, nutritional composition, and a description of the label. Sources of additional information on each product (such as advertisements, articles, patents, etc.) are also given. A complete subject/geographical index is also included.
A&M = Agricultural and Mechanical Agric. = Agricultural or Agriculture Agric. Exp. Station = Agricultural Experiment Station ARS = Agricultural Research Service ASA = American Soybean Association Assoc. = Association, Associate Asst. = Assistant Aug. = August Ave. = Avenue Blvd. = Boulevard bu = bushel(s) ca. = about (circa) cc = cubic centimeter(s) Chap. = Chapter cm = centimeter(s) Co. = company Corp. = Corporation Dec. = December Dep. or Dept. = Department Depts. = Departments Div. = Division Dr. = Drive E. = East ed. = edition or editor e.g. = for example Exp. = Experiment Feb. = February fl oz = fl uid ounce(s) ft = foot or feet gm = gram(s) ha = hectare(s) i.e. = in other words Inc. = Incorporated incl. = including Illust. = Illustrated or Illustration(s) Inst. = Institute J. = Journal J. of the American Oil Chemists’ Soc. = Journal of the American Oil Chemists’ Society Jan. = January kg = kilogram(s) km = kilometer(s) Lab. = Laboratory Labs. = Laboratories lb = pound(s) Ltd. = Limited mcg = microgram(s) mg = milligram(s) ml = milliliter(s) Copyright © 2012 by Soyinfo Center HISTORY OF NATTO AND ITS RELATIVES 9 ABBREVIATIONS USED IN THIS BOOK mm = millimeter(s) N. = North No. = number or North Nov. = November Oct. = October oz = ounce(s) p. = page(s) photo(s) = photograph(s) P.O. Box = Post Offi ce Box Prof. = Professor psi = pounds per square inch R&D = Research and Development Rd. = Road Rev. = Revised RPM = revolutions per minute S. = South SANA = Soyfoods Association of North America Sept. = September St. = Street tonnes = metric tons trans. = translator(s) Univ. = University USB = United Soybean Board USDA = United States Department of Agriculture Vol. = volume V.P. = Vice President vs. = versus W. = West °C = degrees Celsius (Centigrade) °F = degrees Fahrenheit > = greater than, more than < = less than
Page 1 and 2: Copyright © 2012 by Soyinfo Center
Page 3 and 4: Contents Copyright © 2012 by Soyin
Page 5 and 6: What is natto? Natto is prepared (c
Page 7: 1975 - In Natto Kenkosho (The Natto
Page 11 and 12: Pioneers - Individuals: Laszlo Berc
Page 19 and 20: DAWA-DAWA MADE IN WEST AFRICA FROM
Page 23 and 24: 1. The legendary early discovery of
Page 25 and 26: However Kawakami and Kimura (1985)
Page 27 and 28: Yudôfu-Yudaufu: A food made from t
Page 29 and 30: the parcel.” See also letter abou
Page 31 and 32: you stir too much, the fi lm will n
Page 33 and 34: seen (June 2010) that uses the word
Page 35 and 36: of speech (n. = noun; v. = verb, et
Page 37 and 38: vegetable cheese, natto.” Bulleti
Page 39 and 40: soya casein or tofu, I infected 50
Page 41 and 42: of various Japanese soyfoods, inclu
Page 43 and 44: “Moromi: The grounds or lees left
Page 45 and 46: consumption. Domestic soybean produ
Page 47 and 48: p. 438-39] the microbes attached to
Page 49 and 50: Jenkins, Becke & Cosack, Kornauth.
Page 51 and 52: 5 hours to render them very soft; t
Page 53 and 54: his ware and trampled it under foot
Page 55 and 56: [1843-1910] demonstrated clearly an
Page 57 and 58: of cases, viz., of marasmus and mal
Page 59 and 60:
piculs; 1 picul = 132.277 pounds we
Page 61 and 62:
USDA, USA. 88. Nature (La) (Paris).
Page 63 and 64:
• Summary: From the Los Angeles T
Page 65 and 66:
no other legume has produced, with
Page 67 and 68:
101. New York Times.1912. Gives out
Page 69 and 70:
table salt and several stimulants,
Page 71 and 72:
and Surgeons, Baltimore, Maryland.
Page 73 and 74:
Conclusion: The soybean originated
Page 75 and 76:
cakes in the principal European cou
Page 77 and 78:
e used successfully in the househol
Page 79 and 80:
“the total digestible nutrients
Page 81 and 82:
31): Coffee is known to be detrimen
Page 83 and 84:
137. Itano, Arao. 1918. Soy beans (
Page 85 and 86:
as an edible oil in the manufacture
Page 87 and 88:
of natto]. Sapporo Norin Gakkaiho (
Page 89 and 90:
(31) Test to maximize yield of prot
Page 91 and 92:
have been among them. The soybean h
Page 93 and 94:
manufacturing yields, digestibility
Page 95 and 96:
two weeks in 1911 at the Arlington
Page 97 and 98:
159. Oshima, Kokichi. 1923. Kôji-k
Page 99 and 100:
manually at Madioen [Madiun, in Eas
Page 101 and 102:
constituents of natto]. Nogaku Kaih
Page 103 and 104:
New Product-Documentation: The Japa
Page 105 and 106:
1922 April-The oil production depar
Page 107 and 108:
Peking (at 86 Morrison Street, the
Page 109 and 110:
alkalinity due to soda and potash,
Page 111 and 112:
ean curd, green vegetable bean, soy
Page 113 and 114:
had the pleasure of visiting the la
Page 115 and 116:
Manchuria-Production. Estimate of t
Page 117 and 118:
which soybeans are grown. Almost eq
Page 119 and 120:
uses of soy oil and cake. The soybe
Page 121 and 122:
Note 3. Cruz and West (1932, p. 78)
Page 123 and 124:
cocoanut balls. For Nut fruitose: M
Page 125 and 126:
soybeans in Portugal (1880 at the b
Page 127 and 128:
in 1939, p. 339. The same character
Page 129 and 130:
no baiyô-Zoku [Cultivation of natt
Page 131 and 132:
256. Roux, Charles. 1941. Le soya [
Page 133 and 134:
Dr. and veterinarian, villa Bel-Air
Page 135 and 136:
2:77-83. [Jap]* 278. Niida, T.; Yas
Page 137 and 138:
eginning titled (in Japanese charac
Page 139 and 140:
a rich source of soybean varieties.
Page 141 and 142:
the subculture media on the surviva
Page 143 and 144:
selling fermented beans, which are
Page 145 and 146:
iotin for growth, whereas the latte
Page 147 and 148:
food for the future]. Ernaehrungs-U
Page 149 and 150:
Science Section, this document may
Page 151 and 152:
Agriculture, Hokkaido Univ., Sappor
Page 153 and 154:
the nutritive value of natto and he
Page 155 and 156:
are broiled, steamed, then put in a
Page 157 and 158:
an processing, margarine and shorte
Page 159 and 160:
in protein nutrition. The 45 resear
Page 161 and 162:
Contents: Purpose of study. Method
Page 163 and 164:
kisa ni tsuite (1) [On the formatio
Page 165 and 166:
excellent for other types of cuisin
Page 167 and 168:
473. Sakurai, K. 1964. The role and
Page 169 and 170:
Physical properties and amino acid
Page 171 and 172:
of fi gures. Map. Part I: Backgroun
Page 173 and 174:
tofu dish. 70. Yudofu. 71. Miso. 72
Page 175 and 176:
Rolling dry yuba. 164. Yuba on disp
Page 177 and 178:
kakôhin no amino-san ni kansuru ke
Page 179 and 180:
[shimi-dofu, kogori-dofu] (frozen t
Page 181 and 182:
for lack of adequate markets for th
Page 183 and 184:
type Ehrlich carcinoma cells. Chemi
Page 185 and 186:
536. Hesseltine, C.W.; Wang, H.L. 1
Page 187 and 188:
of “Co gamma-rays” on natto pre
Page 189 and 190:
174-75). Grilled chicken with sweet
Page 191 and 192:
Joan from Ener-G foods in Seattle],
Page 193 and 194:
ascites carcinoma cells. “But whe
Page 195 and 196:
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
Page 201 and 202:
If mechanical heat drying is to be
Page 203 and 204:
hemicellulase from Bacillus subtili
Page 205 and 206:
597. Hosking, Richard. 1972. A dict
Page 207 and 208:
602. Nakao, Sasuke. 1972. Ryôri no
Page 209 and 210:
Recently, Japanese scientists inclu
Page 211 and 212:
Lecithin. Concerning tofu: Tofu mad
Page 213 and 214:
author discusses tofu (and how to m
Page 215 and 216:
practical concept and approach. Tha
Page 217 and 218:
Rhizopus and Chlamydomucor strains
Page 219 and 220:
contains the word “plasmids” (o
Page 221 and 222:
are highly digestible because the b
Page 223 and 224:
• Summary: Teriyaki sauce (p. 48)
Page 225 and 226:
to Daraku nabe-Fukushima prefecture
Page 227 and 228:
and modern soy protein products, th
Page 229 and 230:
eturning to the Hamamatsu area in c
Page 231 and 232:
each maker, there is one column for
Page 233 and 234:
on “Basic ingredients,” is a su
Page 235 and 236:
682. Liener, Irvin E. 1976. Nutriti
Page 237 and 238:
Once you’ve tasted natto you can
Page 239 and 240:
used extensively in Morocco; in fi
Page 241 and 242:
in traditional foods, including rou
Page 243 and 244:
pressurized steamer. Steam at 14.7
Page 245 and 246:
© Copyright Soyinfo Center 2012 HI
Page 247 and 248:
selection of natto types. 5. To mak
Page 249 and 250:
1960, 2 million tonnes in about 196
Page 251 and 252:
soyfoods in the Western world.” N
Page 253 and 254:
Pharmaceutical Society of Japan) 98
Page 255 and 256:
Doshisha University) 19:22-30. [Jap
Page 257 and 258:
2. Univ. of Maryland. 771. Kawakami
Page 259 and 260:
The Book of Tofu. New York: Ballant
Page 261 and 262:
Vegetable Protein Food Assoc., 9th
Page 263 and 264:
of Japan (Nippon Sakumotsu Gakkai K
Page 265 and 266:
present and future. Based on an art
Page 267 and 268:
• Summary: Contains a nice illust
Page 269 and 270:
egional name. Shiro miso: white (or
Page 271 and 272:
characters: Name of marketing compa
Page 273 and 274:
milk curd), aburage (fried tofu pou
Page 275 and 276:
and Worcestershire sauce in England
Page 277 and 278:
products (soy fl ours, soy isolates
Page 279 and 280:
Bacillus natto, Bacillus subtilis,
Page 281 and 282:
Page 283 and 284:
epresenting roughly 2,000 soybean v
Page 285 and 286:
protein in tons/year. In 1971/1977
Page 287 and 288:
1989-Nattosan. MG-0. Developed by A
Page 289 and 290:
Tofu Assoc., Federation of Japan Na
Page 291 and 292:
(miso) is plentiful. Soy sprouts ar
Page 293 and 294:
chocolate), soybeans, soymilk (soym
Page 295 and 296:
Natto Dip: Mix together 2 cups tofu
Page 297 and 298:
911. Parker, Joyce. 1982. Re: Soyfo
Page 299 and 300:
Junsei Yamazaki came to the USA in
Page 301 and 302:
in California; her cooking has been
Page 303 and 304:
(Deep fried) Tofu burgers-Tofuburge
Page 305 and 306:
(both line drawings and simple brus
Page 307 and 308:
shijitsu no kagaku seibun sosei oyo
Page 309 and 310:
Food Science and Technology. See p.
Page 311 and 312:
Page 313 and 314:
and Hokkaido (25,908). The source o
Page 315 and 316:
introduced it to the Natto Assoc. i
Page 317 and 318:
History of miso in Europe: Early Eu
Page 319 and 320:
unning a family business cleaning t
Page 321 and 322:
Note: This is the earliest English-
Page 323 and 324:
illustrations. Shows how to make na
Page 325 and 326:
green soybeans, soybean sprouts, so
Page 327 and 328:
oil, shortening oil, cooking and sa
Page 329 and 330:
tau-foo, dou-fu, dau-fu). Soybean f
Page 331 and 332:
Shokuhin) is a member of the Japane
Page 333 and 334:
It is good boiled, grilled, or frie
Page 335 and 336:
• Summary: Discusses: Ryoji Nakaz
Page 337 and 338:
Gakkaishi (J. of the Japanese Socie
Page 339 and 340:
Date of Introduction: 1984. Ingredi
Page 341 and 342:
soy fl our, whole soy fl our, soybe
Page 343 and 344:
death rate from stomach cancer, str
Page 345 and 346:
salt or soy bean paste / miso. Hiya
Page 347 and 348:
1084. Aoki, Sadao. 1985. Nattô oyo
Page 349 and 350:
Vegetarian Times. Aug. p. 33-40. No
Page 351 and 352:
[Studies on natto. III. Change in t
Page 353 and 354:
1116. Watanabe, Sugio. 1985. [Manuf
Page 355 and 356:
Page 357 and 358:
and stews and will keep well in the
Page 359 and 360:
Ryûgakuchû no Tai kagakusha keika
Page 361 and 362:
appropriate to redefi ne the term p
Page 363 and 364:
ground red pepper, is a unique food
Page 365 and 366:
and value of tofu consumed per hous
Page 367 and 368:
tofu (fuyu). For each food the foll
Page 369 and 370:
170,000 tons of dawadawa are made.
Page 371 and 372:
from natto Bacilli and Bacilli from
Page 373 and 374:
ecovered consistently from 5 sample
Page 375 and 376:
discusses soy sauce, konbu and nori
Page 377 and 378:
From 1984 onwards it will require 2
Page 379 and 380:
upon.” Address: [California]. 120
Page 381 and 382:
an interest in tempeh: Mr. Katoh we
Page 383 and 384:
production of Plasmin, further help
Page 385 and 386:
The present expansion of soybeans i
Page 387 and 388:
Shokuryo Gakkai-shi (J. of the Japa
Page 389 and 390:
vegetable), katsuobushi (dried boni
Page 391 and 392:
• Summary: The contents of this a
Page 393 and 394:
Manufacturer’s Address: Tochigi-k
Page 395 and 396:
USA and Europe, and concluded that
Page 397 and 398:
Letter to William Shurtleff at Soyf
Page 399 and 400:
• Summary: Recently, Montague Far
Page 401 and 402:
(Therapeutics)]. UF Phosphatidylcho
Page 403 and 404:
Page 405 and 406:
Hawaii, May 11-14, 1986. [20 ref]
Page 407 and 408:
companies have started in America s
Page 409 and 410:
Japanese), published in 1590 by Li
Page 411 and 412:
1318. SoyaScan Notes.1989. Terms re
Page 413 and 414:
to Ken Bader, Steve Drake, and Marl
Page 415 and 416:
Hamilton, Ontario, formerly owned b
Page 417 and 418:
Soybean buyers mission from new mar
Page 419 and 420:
Page 22 shows two annotated illustr
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
served hot or cold. There was cold
Page 427 and 428:
There are presently an estimated 5,
Page 429 and 430:
increase soybean sales to Japan. Ag
Page 431 and 432:
(“fermented soybeans”) are all
Page 433 and 434:
Mein jin pau [mien jin pau] (China)
Page 435 and 436:
River). 5. Biochemistry involved in
Page 437 and 438:
ecognition and support to [living m
Page 439 and 440:
tempeh. Preparation time-less than
Page 441 and 442:
mainly for use by the American Soyb
Page 443 and 444:
added salt, but 125 milligrams of s
Page 445 and 446:
laboured for 20 years attempting to
Page 447 and 448:
(new product)]. Oct. 1. p. 13. [Jap
Page 449 and 450:
was estimated at 500 tons), but in
Page 451 and 452:
natto, both legendary and documente
Page 453 and 454:
in the USA than it is in Japan), na
Page 455 and 456:
trading company, but he doesn’t r
Page 457 and 458:
The pH of kinema is distinctly alka
Page 459 and 460:
In the Far East, the soybean is con
Page 461 and 462:
mortars, big iron cauldrons and man
Page 463 and 464:
Statistical Yearbook, Statistical O
Page 465 and 466:
Japanese soys and 50% Harovinton so
Page 467 and 468:
Letter (e-mail) from Naomichi Ishig
Page 469 and 470:
of pounded soybeans mixed with wate
Page 471 and 472:
of North Bengal, NBU 734430, Distri
Page 473 and 474:
1522. United Soybean Board. 1995. S
Page 475 and 476:
kinema was similar. Address: 1. Mic
Page 477 and 478:
• Summary: In the section titled
Page 479 and 480:
The physico-chemical properties of
Page 481 and 482:
deserve greater attention by CELSS
Page 483 and 484:
1558. Product Name: [Tsumami Dry Na
Page 485 and 486:
ef] • Summary: On the cover is wr
Page 487 and 488:
the time and he knows the whole sto
Page 489 and 490:
increasingly popular in the United
Page 491 and 492:
an. Adapted from Shi and Ren (1993)
Page 493 and 494:
after two weeks in the pot at summe
Page 495 and 496:
Chinese-American lady, it served a
Page 497 and 498:
The Book Publishing Co.) appears on
Page 499 and 500:
and use chemical fertilizers. In ab
Page 501 and 502:
far-sighted man, especially when it
Page 503 and 504:
kedele, taugeh. Japan: daizu no moy
Page 505 and 506:
from American consumers, and may wa
Page 507 and 508:
umeboshi concentrate, wakame, yuba.
Page 509 and 510:
1100 B.C. to the present, and more
Page 511 and 512:
to composition, nutrients, or inten
Page 513 and 514:
history (p. 15-17). Azuki beans (p.
Page 515 and 516:
Erewhon when the bin was fi nished.
Page 517 and 518:
commercial natto starters. In: Kyok
Page 519 and 520:
the soyfoods industry and showed th
Page 521 and 522:
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:
Page 543 and 544:
Page 545 and 546:
addition to diversifi ed benefi cia
Page 547 and 548:
Page 549 and 550:
{jiang and miso}, soy sauce, Japane
Page 551 and 552:
[Jap]* • Summary: Juvenile fi cti
Page 553 and 554:
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 571 and 572:
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:
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 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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