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IXOUYE ; NOTE NO NUKAMISO. 



Saccharomyccs mycoderma, on the surface, and that, after a few 

 weeks standing, not only sugar, carbon dioxide, and lactic acid are 

 formed, but also a considerable amount of proteids is dissolved. 

 If, at this time, a plate-culture is made with traces of the liquid, 

 bacterial colonies are observed, that liquefy gelatine, and also 

 colonies of the small yeast already mentioned. (I) 



The nukamiso is prepared in barrels by almost every family 

 in this country, and is looked upon as indispensable for the 

 wants of the cuisine. 



The products treated with it acquire a peculiar fine flavour. 

 The greater digestibility acquired is due to softening, and this 

 process is principally due to the death of the cells of the 

 vegetables caused by the lactic acid, which causes them to lose 

 their fullness. This process has here, therefore, the same effect 

 as the treatment with vinegar in the preparation, in western 

 style, of cucumber or lettuce-salads, or in the cooking of 

 vegetables ; but the experience in Japan is that the treatment 

 with nukamiso produces a superior result in regard to flavour. 

 It may be that nukamiso will gradually find its way into other 

 countries, as our soya-sauce or shoyn has done. 



(i) The colonies of a kind of Aspergillus, which I observed here, are probably 

 not a normal occurrence ; mucor was not observed in this case. 



