SOY BEANS AS HUMAN FOOD. 



9 



4. Add proper amount * of koji, salt and water. 



5.' ]\Iix well and store in a vat at 15° to 20° C. 



6. Let it ferment for a certain period of time according to the variety 

 of miso. 



Note. — Preparation of miso at home is not easily done because of the 

 complexity of the technic, although it is very often practiced in Japan. 

 Koji is sold in Japan on the market from special factories. It can be 

 used very extensively for preparing soups, cooking vegetables, making 

 sandwiches, etc. Different kinds of miso are produced through the use 

 of different manipulations and components. 



Table V. — Composition of Red and White Miso {Per Cent.)? 



Table V. indicates a high percentage of substance soluble in cold water. 

 This fact makes it very convenient material to be used in soups. A 

 trace of alcohol is present also. 



Soy Bean Sauce (Shoyu). 



1. One part each of beans, wheat and common salt and 2 parts of water 

 are used. 



2. Roast and pulverize wheat. 



3. Steam and mash the beans as in case of miso. Cool to 40° C. 



4. Add powdered wheat in the proportion of 70 parts of the caked 

 beans to 30 parts of the wheat by weight. Mash and mix thoroughly. 



5. Add spores of Aspergillus oryzoe, then mix. Spread upon wooden 

 vessels or trays, about 3 liters per tray. The trays are stacked away in 

 a cellar where the temperature is kept somewhat above 40° C. (After 

 twenty to twenty-five hours, the mycelium of the fungus will be found; 

 evolution of CO2 and heat is observed as the fermentation proceeds; 

 after about six days the growth of the fungus is completed, and an abund- 

 ance of yellowish spores, "perithecia," is present. The temperature is 

 kept approximately at 27° to 28° C.) Dry the material and grind. This 

 is the shoyu-koji. 



6. Heat the required amount of water and salt to 115° to 118° C. 

 Cool to room temperature. 



* The amount to be added varies according to the kind of miso desired. 

 2 K. Oshima: Loc. Cit. p. 30. 



