HISTORY OF FERMENTED TOFU - A HEALTHY NONDAIRY / …

1 HISTORY OF FERMENTED tofu 1 Copyright 2011 by Soyinfo Center HISTORY OF FERMENTED tofu -A HEALTHY NONDAIRY / VEGAN CHEESE (1610-2011):EXTENSIVELY ANNOTATEDBIBLIOGRAPHY AND SOURCEBOOKI ncluding Various Names and Types: Sufu, Red FERMENTED tofu , Bean Cheese,Chinese Cheese, Doufu-ru, Soybean Cheese, Soy Cheese, Bean-Curd Cheese, FERMENTED Soybean Curd, Bean Cake, Tofyuyo / tofu -yo, Red Sufu, Fu-Yu, Fu-Ru, Chou Doufu / Ch ou Toufu, Pickled Bean Curd, Shurtleff & Akiko Aoyagi 2011 HISTORY OF FERMENTED tofu 2 Copyright 2011 by Soyinfo CenterCopyright (c) 2011 by William Shurtleff & Akiko AoyagiAll rights reserved.

2 No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the by: Soyinfo Center Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 978-1-928914-40-2 ( FERMENTED tofu )Printed 13 Nov. 2011 Price: Available on the Web free of chargeSearch engine keywords.

3 HISTORY of sufuHistory of bean cheeseHistory of Chinese cheeseHistory of soybean cheeseHistory of soy cheeseHistory of bean-curd cheeseHistory of FERMENTED soybean curdHistory of tofu -yoHistory of tofuyoHistory of bean cakeHistory of Fu-YuHistory of NONDAIRY cheesesHistory of HEALTHY NONDAIRY cheesesHistory of vegan cheesesBibliography of sufuBibliography of bean cheeseBibliography of Chinese cheeseBibliography of soybean cheeseBibliography of soy cheeseBibliography of bean-curd cheeseBibliography of FERMENTED soybean curdBibliography of tofu -yoBibliography of tofuyoBibliography of bean cakeBibliography of Fu-YuBibliography of NONDAIRY cheesesBibliography of vegan cheeses HISTORY OF FERMENTED tofu 3 Copyright 2011 by Soyinfo CenterContents PageDedication and 4 Introduction and Brief Chronology, by William Shurtleff.

4 5 About This Book .. 8 Abbreviations Used in This Book .. 9 How to Make the Best Use of This Digital Book - Search It! .. 10 Small Graphics .. 12-16 HISTORY of FERMENTED tofu : 763 References in Chronological Order .. 17 Contains 56 Photographs and IllustrationsSubject/Geographical Index by Record Numbers .. 315 Last Page of Index .. 360 HISTORY OF FERMENTED tofu 4 Copyright 2011 by Soyinfo CenterPart of the enjoyment of writing a book lies in meeting people from around the world who share a common interest, and in learning from them what is often the knowledge or skills acquired during a lifetime of devoted research or practice.

5 We wish to give deepest the many libraries and librarians who have been of great help to our research over the years, several stand out:University of California at Berkeley: John Creaser, Lois Farrell, Norma Kobzina, Ingrid Regional Library Facility (NRLF), Richmond, California: Martha Lucero, Jutta Wiemhoff, Scott Miller, Virginia Moon, Kay University: Molly Molloy, who has been of special help on Slavic-language Agricultural Library: Susan Chapman, Kay Derr, Carol Ditzler, John Forbes, Winnifred Gelenter, Henry Gilbert, Kim Hicks, Ellen Knollman, Patricia Krug, Sarah Lee, Veronica Lefebvre, Julie Mangin, Ellen Mann, Josephine McDowell, Wayne Olson, Mike Thompson, Tanner of Congress: Ronald Jackson, Ronald Medical Library at Stanford Costa County Central Library and Lafayette Library.

6 Carole Barksdale, Kristen Wick, Barbara Furgason, Sherry Cartmill, Linda University s Five Botanical Libraries (especially Arnold Arboretum Library): Jill Gelmers translation: Martine Liguori of Lafayette, California, for ongoing, generous, and outstanding help since the early AND ACKNOWLEDGMENTSJ apanese translation and maps: Akiko Aoyagi Linda University, Del E. Webb Memorial Library (Seventh-day Adventist): Janice Little, Trish would also like to thank our co-workers and friends at Soyinfo Center who, since 1984, have played a major role in collecting the documents, building the library, and producing the SoyaScan database from which this book is printed.

7 Irene Yen, Tony Jenkins, Sarah Chang, Laurie Wilmore, Alice Whealey, Simon Beaven, Elinor McCoy, Patricia McKelvey, Claire Wickens, Ron Perry, Walter Lin, Dana Scott, Jeremy Longinotti, John Edelen, Alex Lerman, Lydia Lam, Gretchen Muller, Joyce Mao, Luna Oxenberg, Joelle Bouchard, Justine Lam, Joey Shurtleff, Justin Hildebrandt, Michelle Chun, Olga Kochan, Loren Clive, Marina Li, Rowyn McDonald, Casey Brodsky, Hannah Woodman, Elizabeth Hawkins, Molly Howland, Jacqueline Tao, Lynn thanks to Tom and Linda Wolfe of Berwyn Park, Maryland.

8 For outstanding help on this FERMENTED tofu book we thank: Masaaki Yasuda, Huang, Quong Hop & Co., Yasuko Torii, Cecilia Chiang, Jim Miller, Stanley Lee, Ben Lee, Eng Wun-hong. Finally our deepest thanks to Tony Cooper of San Ramon, California, who has kept our computers up and running since Sept. 1983. Without Tony, this series of books on the Web would not have been book, no doubt and alas, has its share of errors. These, of course, are solely the responsibility of William Shurtleff. This bibliography and sourcebook was written with the hope that someone will write a detailed and well-documented HISTORY of this book is dedicated to the kings of the Loochoo / Ryukyu dynasty, Dr.

9 Masaaki Yasuda, Nganshou Wai, and Quong Hop & Co. - pioneers in this fi eld. HISTORY OF FERMENTED tofu 5 Copyright 2011 by Soyinfo CenterINTRODUCTIONWhat is FERMENTED tofu ? It is a soft (almost creamy), somewhat salty non-dairy (vegan) cheese that originated either in China or the islands around Okinawa in about the 1500s. It has a rather strong aroma, reminiscent of European mold-ripened cheeses such as Roquefort, Camembert, Blue / Bleu, Brie, Neufchatel, Stilton, Gorgonzola, etc. Many Westerners consider it an acquired taste, but those who try it often grow to love it - or even crave it.

10 It does not melt but it is cut or spreads easily, and is generally used as a condiment, as with rice or rice porridge, or as a spread for crackers. There are many different types made in many different ways just as there are with dairy cheeses, but all can be divided into two basic types: (1) tofu molded before pickling. (2) tofu not molded before pickling. It is typically made using a two-part fermentation. For type No. 1: First, 1-inch cubes of fi rm tofu are inoculated with spores of a special species of mold.