The siHMVs arc in llu- tiist |iljic" llmiMiiirlily iiiivi-d wiili i«.. i.| tlin-c liitml- 

 I'lils of tlie lie, mill tliis inixtiiii- is llicii scalti^n-«! i:intifv nf 



stciiiiu'il rice ; the cnriicifl ot' the init.s ure tiinuNl up li.- wIidIc 



into li lifiip in tlic iniilillf wliidi is iCtcr»*'!!«!)« m^ . mkI tint«- 



(i]«emti«in8 iin> n-pcivfed «»vciiil times to insnrc tli:it tin' >i|Min's hIihII In- nnifonnlv 

 <listriliiit<'(l. 'I'lic ri.«" niixi-il uitli fnn^^nt« s|M>ri's is \\\>-m «arricil ln-l.iw to llic front 

 p:\rt ot' till! cliiiMiliors wlicrc tlie tLMn|i<>nitur(' is not lii^;li. und is tiiere iillowcd to 

 rcnmiii one day covcrt'cl witli nm»H On t]w «wnd day fht- t4'in|ioriifiiro of llio 

 inass is iihoiif -2;"» or 'iß- (J mi that it is mthcr hmcr limn when ihr 8|iori'8 wen- 

 mixed with it. Ahont noon of flu- s<ion I il.iy (cnllin^ that on whirh thendmix- 

 tnro with spores took iiliu-e the lirst day) tin- ric" is put into luihkftjt and nirrio<l 

 almvc wliere it is sprinkled witli water In the evening,' of that «lay the mixtnn- 

 is spread otit in thin laycre upon wooden tmyc called köji-livtn whiih are mrrie<l 

 to the itmennost part of the snliti-rmnean pass.it:«« und |)lac<il njKin the tlooi 

 miderneath the lienches whii.h l«'ar tlie koji of the tliini dny The trays are 

 allowed to remain in this popitioii from almnt 5 p. m on the wvond day nntil 

 aliout 5 a. m. on the third day, hy which time the previous Uitth of koji on the 

 liendies hius hccn removed, and the new l.atdi is then put in it» phuv. The 

 mixture of rice and spores which Wiu« ].revionsly .-pn ml ont in a thin layer over 

 the tray is at this time ("> a. m third diiy I collected into a hejiponeach tniy and 



left until lietwcen H and 10 a. in. l>urin<r this ti the tein|Hratnn- ris«'« con- 



sidenihjy and, hy the vegetation of the fungus, the grains are K.ünd together. In 

 order to prevent the temperature rising so high as to injure the vitality of the 

 plant, the workman cmils the ma.«s hy spreading it out in a thin layer and Ivuvin^ 

 It for some time After it has l>econ»e somewhat cooler he again collect» it into 

 heajis and Icives it imtil ahoiit j p m at which thne it has once more attained 

 a tt'miHjrature nearly a.« high as at It or K» a. m. after which it is spreiul out antl 

 rejiciitwlly workcil with the hands during the rest of the day. I Jet ween 8 o'clock 

 in the evening of the thiid day and Ti a m of the fourth day the fmig^is still 

 continues to grow, siitliiiently to liin<l the whole ma.'*.-« tog-tln-r and to the tray 

 At 5 a. m. it is removi-d from the rhamlx-r and pit-served on the tmys until 

 required for use. 



In the manufailuie i^f kiiji for saki' makmi; the spimklmg with wat«;r on the 

 second day is omitted, and the priMln.t is then calleil ki l.nji (raw koji). 



The formation of koji is an illustration of the growtli of the mycelium of a 

 fimgiis which uses the starch of the rice grain as food in plants which jxiswh« 

 chloro|>liyll and develop in >iMilight two proce.-;M's go.in, assimilation and rwpir.i- 

 ti<in. riie former is accompanied hy a lixation cd'cjxrlion contained in carlKinir 

 lu-id under the inlineiice of the sun's niys, and l.y the simidtaneous lilicrHtion of 

 oxygen. In this way the majority of |)lantK iwld t<> their sulwtanif At the same 

 time the second process, respiration. g(K"s on, hut to a smaller extent than the 

 fonner : it consists of an oxidation of the tishUes of the plant. < arUiiiic a-id W-iieg 

 lilierated. 'I'his is the «nly prm-ess which gm-s on in plsntrf desti'nte of chh r - 



