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THE ECONOMIC PLANTS OF JAPAN. 



in a tub below. To this more water is added, and it is 

 then boiled in a large kettle for an hour. On being re- 

 moved from the fire it is strained through a bag to remove 

 the hulls, the filtrate running into a tub or vessel of suit- 

 able size. Water is stirred into it, and a small quantity 

 of " bitter brine " (refuse from the salt-works, consisting 

 chiefly of chloride of magnesium) is added, about 

 a quart of " bitter brine " to every two gallons of 

 dry beans. This causes the legumin to be pre- 

 cipitated ; when it has settled to the bottom 

 of the tub, a little pressure is applied by 

 means of a lid, which fits inside the vessel 

 and is weighted somewhat. When cool, 

 the water is decanted off, and the tofii 

 or curd is cut in slices, and is now 

 ready for market. In this condi- 

 tion it is a spongy yellowish white 

 substance, resembling cheese- 

 curd. It is peddled from house 

 to house, and is universally 

 esteemed; but it is always / ,' 

 roasted, fried, baked or 

 cooked in some way 

 before it is served 



4.87; non-nitrogenous substances, 4.35. Americans eat 

 many things less nourishing than this bean-cheese. 



Phaseolus radiatus, L. ; Jap., Adztiki. This is an- 

 other bean largely grown. It is not a native, but was in 

 all probability introduced from India. It is a bush-bean, 

 about two feet tall ; leaflets oval, often sinuate or lobed ; 



flowers yellow ; pod long and narrow ; 

 beans very small and mostly red or yel- 



MUCUNA CAPITATA : THE JAPANESE OSHARAKUMAME. >!. 

 (Natural size.) 



It has been my privilege to eat it on many occasions, and 

 I can testify that it is both palatable and satisfying. The 

 only scruple one need have about eating it is concerning 

 the purity of the water used in its preparation. Accord- 

 ing to Professor Kinch, tofii has this composition : water, 

 89.29; ash, .48; fiber, i.oi ; nitrogenous substances. 



lowish green, square at the ends and very short — in fact, 

 they resemble a hand-satchel in shape. They are used 

 mostly for grinding into flour, from which a sort of bean- 

 cake is made. They are also boiled with rice, produc- 

 ing a dish called aka-meshi, which is served on festive 

 occasions. They have the reputation of being the best- 



