Natto in Mainland Southeast Asia

Abstract

In the mid-1960s, the “lucidophyllous forest culture” theory was proposed. This proposal notes that lucidophyllous forests range from Japan to mainland Southeast Asia to the Himalayas, and that commonalities could be observed in the use of vegetation in these regions, suggesting the existence of similar cultures. Non-salted fermented soyfoods (natto) are also widely found in the lucidophyllous forest range, and is considered an element of lucidophyllous forest culture. There have been many theories proposed and debated concerning the origin of non-salted fermented soyfoods and how they were propagated, but no clear proof has yet been established. In this paper, we compare between regions and peoples the forms, production methods, and uses of natto made for countless generations in mainland Southeast Asia to shed light on the characteristics and universality of the soyfood in each region. We then discuss the approach, based on our field surveys, to elucidate the origin and propagation of natto within mainland Southeast Asia.