MASS. EXPERIMENT STATION BULLETIN 182. 



Green Beans. 



1. Pick them when the beans are three-fourths to full grown. 



2. Boil them in salt water. 



3. Discard the pods. 



4. Serve the beans with butter or milk. 



Note. ■ — The pods are tough and they can be removed easily on 

 boihng. 



Soy Bean Pulp (Kara). 



1. This is the residue after the milk is extracted in the process of prep- 

 aration of soy bean milk. 



2, Cooked like any other vegetable with proper seasoning. 



Note. — Makes a very rich dish; an addition of green onions, cabbage 

 or parsnip may improve it. 



Fermented Boiled Beans (Natto). 



1. Boil beans for five hours. 



2. Wrap inside of a straw bundle. 



3. Smoke them in a closed cellar by building a wood fire and closing 

 the door. 



4. Let them ferment in a warm, moist atmosphere at 40° C. for twenty- 

 four hours. 



Note. — In making the bundle rice straw is preferred. This may not 

 be suited to American palates on account of its peculiar flavor, which is 

 due to the ripening protein. This recipe may also be undesirable on 

 account of the difficulties involved in the process. 



Table IV. — Chemical Composition of Natto {Per Cent.).^ 



Nitrogen proteids, .......... 4.033 



Nitrogen of amides, .......... 1.892 



Nitrogen of peptone, 1.617 



Total nitrogen 7.542 



The relatively high percentage of total nitrogen may be due to the loss 

 of carbon as carbon dioxide during the fermentation. 



Ripened Vegetable Cheese ^ (Miso). 



L Preparation of "mother miso," or koji.^ 



2. Steam soy beans for twenty-four hours. 



3. Rub into a thick, uniform paste. 



1 K. Yabe: Bull. Vol. 2, 72, 1894-97, College of Agriculture, Tokyo, Japan. 



2 Koji used for manufacturing miso ia similar to that used in making sak§, — Japanese rice 

 wine. It consists of barley or rice with a culture of certain forms of fungi, chiefly Aspergillus 

 oryzae. It contains diastatic, inverting and proteolytic ferments. 



