Bui. 1152, U. S. Dept. of Agriculture 
Plate I 
Fig. 1.— Tubs of shoyu-moromi in Japan, showing beans floating on the surface of the mash. 
(Reproduced by courtesy of G. Kita.) 
Ripening of soy sauce mash in Ichang, Bupe, china. "In the center of the large 
jars, full of fermented soy beans and brine, strong small baskets ha - * e been placed, in which 
the soy sauce accumulates and is dipped out, ready for use. This method of obtaining the 
soy sauce is possibly local." (Reproduced from a photograph taken in L917 bj F. V Meyer.) 
