“In the West, we should have learned the necessity of fermenting the soybean to make it suitable for consumption. During World War II, many of the fermentation plants in Asia were destroyed by bombings. There were great food shortages. As a humanitarian gesture, the United States shipped soybeans to Asian countries. Despite the lean times, the Asians were reluctant to consume the soybeans in an unfermented form. Gradually, American officials came to understand that the Asians considered fermentation of soybeans a necessity. We helped rebuild the destroyed fermentation plants, and Asians accepted the subsequent soybean shipments with appreciation.” pg. 140, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods