User:Chriszhouzzl97/sandbox

History
Sources differ about the earliest origin of nattō. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with ingredients and tools commonly available in Japan since ancient times. However, the many different sources seem to make agreement on one thing: nattō is believed to be made from the encounter of boiled beans and straw.

Minamoto no Toshiie

There is the story about Minamoto no Yoshiie, who was on a campaign in northeastern Japan between 1086 AD and 1088 AD, when one day, they were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste.

Prince Shotoku

Another saying about the origin of nattō was based on Prince shotoku, who wrapped the oddments of boiling soybeans in straw bags for his horse. As people happened to eat these fermented beans and found it delicious, this type of fermented stringy beans soon gained popularity in Japan because of its unique taste and strong flavor.

China

Before nattō, there was a type of "fermented black soybeans" food in China called 豉(chǐ). 豉(chǐ) refers to salted, fermented-and-aged whole soybean seasonings or condiments invented in China and had been spread throughout East Asia as a merchandise. This type of food is usually made from fermented soybeans and with an ample amount of salt; however, the ingredients and producing method differ in Japan. Chinese use both black and yellow soybeans to produce 豉(chǐ) whereas Japanese nattō only uses yellow soybeans. The amount of salt used also makes difference between 豉(chǐ) and nattō on their taste and appearance.

The cultivation method of soybeans and rice was imported from China to Japan during the Yayoi period, and later on, the circulation of salt began to flourish in Japan. This provided an opportunity for the production of 豉(chǐ) to become popular in Japan. Salt was expensive and valuable at the time, thereupon it is inferred that nattō was invented by accident during the production of 豉(chǐ).

There was also a wooden slip excavated in Heijō-kyō, which had the Chinese character豉(chǐ) written on it. The excavation of the slip is considered an evidence to support the hypothesis that the invention of nattō was based on the Chinese product 豉(chǐ) imported to Japan.

The Chinese character 豉(chǐ) entered Japan in the 8th century. It was pronounced "kuki" until the eleventh century, when nattō became a new name for fermented soybeans.

 The commercialization of nattō – Edo period 

A change in the production of nattō occurred in the Taishō period (1912–1926), when researchers discovered a way to produce a nattō starter culture containing Bacillus subtilis without the need for straw, thereby simplifying the commercial production of nattō and enabling more consistent results.