history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

Dr. Danji Fukushima of Kikkoman Foods, Inc. (Walworth,
Wisconsin). Contents: Introduction. Variety of fermented
foods. Important role in the diet. Eight good reasons for
using fermentation in the production of foods (says Dr. C.W.
Hesseltine). Hydrolyzed vegetable protein (HVP). MSG and
Maggi.
A photo shows 2 cartons of Kibun Soena and two
glasses of this fermented soymilk.
369. Shurtleff, William; Aoyagi, Akiko. 1979. The book of
tofu: Food for mankind. Condensed and revised. New York,
NY: Ballantine Books. A division of Random House, Inc. xii
+ 433 p. Jan. Illust. by Akiko Aoyagi Shurtleff. Index. 18 cm.
[60 ref]
• Summary: This book has been extensively revised
and updated. Many names of Japanese tofu have been
Americanized. Contents: Preface. Acknowledgements. 1.
Protein East and West. 2. Tofu as a food. 3. Getting started:
Favorite tofu recipes. 4. Soybeans. 5. Fresh soy puree. 6.
Okara (Soy pulp). 7. Curds and whey. 8. Tofu & fi rm tofu.
9. Deep-fried tofu: Deep-fried tofu cutlets, deep-fried tofu
burgers & treasure balls (tofu treasure balls, p. 269), and
deep-fried tofu pouches. 10. Soymilk. 11. Silken tofu. 12.
Grilled tofu. 13. Frozen & dried-frozen tofu. 14. Fermented
tofu. 15. Yuba. Appendices: A. Tofu restaurants in Japan. B.
Tofu shops and soy dairies in the West. C. Varieties of tofu in
East Asia. D. Table of equivalents. Bibliography. Glossary.
Contains 250 recipes and 100 illustrations. Price: $2.95.
This new edition features: (1) New recipes: Over fi fty
new American-style tofu recipes including Creamy Tofu
Dressings, Tofu Teriyaki, Tofu Burgers, Tofu Eggless Egg
Salad, and the like. The key to the book is an updated list of
favorite tofu recipes plus suggestions for incorporating them
into a weekly menu (p. 56). (2) New sections: An extensive
new introduction to Soy Protein Foods (p. 66), dairylike
products made from tofu (p. 150), dairylike products made
from soymilk (p. 302) including soymilk yogurt (fermented),
ice cream, kefi r, mayonnaise, whipped cream, popsicles,
buttermilk, and soy shakes. (3) New chapters: Fermented
Tofu and Varieties of Tofu in East Asia. (4) New basic
methodologies: The key recipes for homemade tofu and
homemade soymilk have been simplifi ed and improved.
(5) Updates: A complete listing of the 120 tofu shops and
soy dairies now operating in the West; over 60 Caucasianrun
shops have opened in the past two years. (6) New
Americanized tofu names: Including deep-fried tofu burgers,
deep-fried tofu cutlets, deep-fried tofu pouches, deep-fried
tofu puffs, silken tofu, wine fermented tofu, and fresh soy
puree. A major goal of this book is to coin English names
for tofu products that will catch on and come to be used in
labeling commercial products, in cookbooks, etc. (7) No
sugar.
Note 1. This is the earliest English-language document
seen (May 2012) that contains the following terms related
HISTORY OF SOY YOGURT & CULTURED SOYMILK 156
© Copyright Soyinfo Center 2012
to deep-fried tofu: “fried tofu cutlets” or “deep-fried tofu
cutlets” (p. v, to refer to nama-agé), “fried tofu burgers”
or “deep-fried tofu burgers (to refer to ganmodoki), “tofu
treasure balls” or “deep-fried tofu treasure balls” (p. v, 269,
to refer to Hiryozu), “fried tofu pouches” or “deep-fried tofu
pouches” (p. v, to refer to aburagé).
Page 110: “In Japan, tofu is also called momengoshi
(‘cotton-fi ltered’) to distinguish it from its popular
counterpart kinu-goshi (‘silken tofu’).” Note 4. This is the
earliest English-language document seen (March 2004) that
uses the term “silken tofu.”
Note 5. This is the 2nd earliest English-language
document seen (Oct. 2011) that contains the term “Winefermented
tofu” (p. 361).
In Jan. 1988 a new printing (but not a new edition) of
this book (the 13th), slightly revised, appeared. It had a new
cover and many new small illustrations. The subtitle was
“Protein Source of the Future–Now!” The heading: “The
World’s Bestselling Book on Tofu.” Address: New-Age
Foods Study Center, P.O. Box 234, Lafayette, California
94549.
370. Kudo, Shiro; Ishino, K.; Akaba, K. Assignors to
Asahimatsu Koridofu K.K., Nagano, Japan. 1979.
Preparation of a cheese food. U.S. Patent 4,144,358. March
13. 1 p. Application fi led 7 Jan. 1977. [7 ref]
• Summary: Describes a fermented cheese made from
ground whole soybeans and dairy cheese. The agitated
mixture is fermented by the enzymatic action of
microorganisms in the natural cheese. Address: Asahimatsu,
Iida, Japan.
371. Fukushima, D. 1979. Fermented vegetable (soybean)
protein and related foods of Japan and China. J. of the
American Oil Chemists’ Society 56(3):357-62. March. [10
ref]
• Summary: Contents: Abstract. Introduction. Soy Sauce:
Fermented soy sauce: Japanese and Chinese styles of soy
sauce and their characteristics. Manufacturing process.
Comparison of fermented soy sauce with chemical soy
sauce. Fermented soy paste. Chinese soybean cheese (sufu).
Fermented whole soybean (natto). New fermented soybean
products.
Tables show: (1) Types of fermented soy sauce (shoyu)
in Japan. The fi ve types are koikuchi shoyu [regular shoyu]
(85.4% of total; 1.050 million kiloliters a year), usukuchi
shoyu [light-colored shoyu] (11.1%), tamari shoyu (2.2%),
shiro shoyu [clear shoyu] (0.4%), and saishikomi shoyu
[twice-fermented shoyu] (0.3%).
(2) Consumption of whole soybeans and defatted
soybeans in Japan, 1976 (one-third is for foods, especially
shoyu, and two thirds is for feed).
(3) Typical composition of soy sauces recognized by the
Japanese government. The fi ve types are the same as those