SOY AXD RELATED FERMENTATIONS. 
Table 2. — Dilution plate counts of moromi 1 and 2. 1 
17 
Bacteria. 5 
Molds.' 
Date of examination. 
Below surface. 
Bottom. 
Below surface. 
Bottom. 
Moromi 
1. 
Moromi 
2. 
Moromi 
1. 
Moromi 
2. 
Moromi 
1. 
Moromi 
2. 
Moromi 
1. 
Moromi 
2. 
1920. 
Feb. 26 
300 
900 
.500 
SOO 
200 
m 
1,450 
140 
1,400 
......... 
( 3 ) 
750 
3 




3 
"io" 
0.2 


Mar. 1 
Mav 3 
220 
20 
Mar. 15 

Oct. 3 

1 Moromi 1 was started on January 15 and moromi 2 later in January. 
« The factor is 1,000,000 in each instance. 
3 Uncountable. 
PROPORTIONS OF INGREDIENTS. 
Table 3, prepared by Doctor Takahashi. gives the proportions of 
beans, wheat, salt, and water used in grades of Japanese soy sauce. 
The salt specified is Japanese sea salt, which contains more impuri- 
ties and is coarser than the commercial salt used in America. The 
figure for salt should accordingly be reduced at least 4 per cent when 
using such salt as is to be procured in the United States. 
In this table 100 is the unit of volume of ingredients to be used. 
The beans and wheat are measured in their raw condition. The 
volume of the beans increases with soaking and cooking, and that 
of the wheat with roasting and crushing. The prepared beans and 
wheat increase approximately 25 per cent in volume. The volume 
ratios of prepared ingredients to a brine made from Japanese sea 
salt will then be as follows : For common shoyu. 100 : 132 ; for good 
shoyu, 100 : 118 ; for excellent shoyu, 100 : 105. The relation of the 
salt to the water is as 1 to 2 in all three classes of sauce. The point 
to be noticed is that the volume of water in the mash as a whole 
decreases as the quality of the mash increases. This indicates a 
slower and more restrained fermentation with which it is possible, 
through more carefully controlled conditions, to obtain a product 
with a more uniform and delicate flavor. Where the added water 
in a mash which is to be ripened into good soy sauce constitutes 2 
parts to 5 parts of the other ingredients, in common sauce it is 
greater in quantity, and in an excellent grade of sauce it is less. 
Table 3. 
-Proportions of ingredients by volume for grades of shoyu, 
Ingredients. 
Grade. 
Ingredients. 
Grade. 
Best. 
Good. 
Common. 
Best. 
Good. 
Common. 
Soy beans 
Wheat 
100 
100 
100 
100 
100 
100 
Salt 
Water 
190 
ISO 
100 
200 
110 
::o 
1 The proportions 100 : 100 : 70 : 200, using salt commonly procured on the market of the I'nited I 
appear to give a rather excessive amount of salt in the mash of moromi. Such salt is lower in impurities 
and being fine packs closely when measured by volume. 
