MEISO. 439 



warm room and allowed to remain under the influence of a warm, moist air for 

 four day-, when the whole is found to be covered with an abundant growth of 

 fungus. 



The room in which this operation is performed, usually measures about 10x20 

 feet, is constructed of mud walls — eight or ten inches in thickness, and is made 

 as close as possible with the exception of one small window to admit light for the 

 workmen, and a door through which to enter,. The only moisture in the room 

 is that which comes from the moist rice, but a constant temperature of 80° F. is 

 maintained by means of a large charcoal fire at each end of the room. It is re- 

 garded that a warm, moist air undisturbed by draughts, is quite essential to the 

 success of the operation, though darkness is not deemed requisite, the absence 

 of windows being more a matter of economy than anything else. The produc- 

 tion of the fungus is usually regarded as the critical part of the whole manufac- 

 ture, and failure sometimes occurs. No reason could be obtained from the Jap- 

 anese why the subsequent fermentation is dependent upon the presence of tht- 

 fungus ; that its production is an essential part of the process, was all the informa 

 tion that could be obtained. 



At the end of four days, the rice is taken out into a large airy room and 

 spread upon straw mats, 3x6 feet, and allowed to cool for one and one-half hours. 

 It is then transferred to small trays which measure 18x8x1^ inches, for conven- 

 ience in handling, when it is allowed to cool as rapidly as it can. Whether the 

 rice now dries or remains moist, appears to be a matter of indifference. As soon 

 as thoroughly cooled, it is incorporated with the salt and beans. It is generally 

 customary, however, to prepare the rice in large quantities once in four days, and 

 thus have a stock always on hand. In that case, as soon as cooled, it is mixed 

 with the salt and placed in large storage vats where it is tamped solid by the feet, 

 and will then keep without trouble for two months. 



When all the ingredients have been thus prepared, they are placed, cold, in 

 the mixing boxes already described, and thoroughly incorporated into a stiff, 

 pasty mass by means of a long mixing rod. This mixture is then placed in large 

 vats having a capacity of about seventeen koku or eighty-seven bushels. Here 

 it is packed sohd by the feet and allowed to undergo a very slow fermentation. 

 Every effort is made to keep the temperature of the mass down as low as possi- 

 ble, and if, during the summer, the heat of fermentation gets too great, the whole 

 mass spoils. It is then mixed with roasted wheat and by further fermentation 

 converted into shoyu or soy. Sometimes the mixture fails to ferment properly, 

 when it is taken out and mixed with a fresh portion of beans. The fermentation 

 is allowed to continue six months in summer and eight months in winter, at the 

 end of which time the meiso is ready for the market. 



The result of these various operations is a stiff, pasty mixture of repulsive 

 appearance and disagreeably sour odor, and though it would hardly find favor 

 with Americans or Europeans, possibly excepting epicures, it seems to be in 

 great demahd with the Japanese. 



V— 28 



