10 



MASS. EXPERIMENT STATION BULLETIN 182. 



7. Mix sho>ai-koji with the salt solution. 



8. Allow the mixture to ferment in casks for one to two years \nth 

 frequent stirring. 



9. On the completion of fermentation, filter and press. 



10. Allow filtrate to settle for two or three days. 



11. Remove the clear supernatant liquid and heat it at 70° to 100° C. 

 in a double boiler from two to three hours. 



12. To improve the taste it is common to add a certain quantity of 

 sugar or sweet sake during the heating process. 



Note. — This sauce is mainly manufactured in zymo factories in Japan, 

 for its preparation at home is too difficult. It is a thick, dark brown 

 liquid and used extensively in Japan and China. It may be used in 

 American kitchens for soups, gra\des and vegetable stews, and makes a 

 good substitute for Worcestershire sauce or any other table sauce. It 

 has very slight food value, but its merit lies in its flavor, which seems 

 to sharpen the appetite and accelerate the digestive functions. ^ 



Table VI. — Chemical Composition of Shoyu {Per Cent.).^ 



Vegetable Butter, Ice Cream, Oil (Table Use) and Lard (Cooking). 



The manufacture of these articles from soy beans needs further in- 

 vestigation. To say anything further concerning their economical and 

 industrial importance at the present time would be premature. 



1 Pawlow: The Work of the Digestive Glands, London, 1902. 



2 K. Oshima: Bull. 159, 32, 1905, U. S. Dept. of Agr., Office of Exp. Sta. 



3 Consists of soluble albumin, peptone and further cleavage products. Eisei Shiken Jho: 

 Bull. Imp. Sanit. Lab., Tokyo, No. 8, 35, 1897. 



