42 
BULLETIN 6 0, HAWAII EXPERIMENT STATION 
color of the skin. The melon is a seasonal vegetable and is found 
on the market usually in March. 
To prepare soup. — Peel melon and cut in halves lengthwise. Re- 
move seeds. Cut the halves crosswise in %-inch lengths and boil 
them for about five minutes. Drain; boil again with 2 cups soup 
stock, 2 tablespoons soy sauce, and one-half teaspoon sugar. Thicken 
the soup with 1 tablespoon cornstarch before serving. A good soup 
stock may be made by putting one-half pound grated, dried tuna 
fish, or katsuobushi, in 1 quart water which is brought to the boil- 
ing point. Let stock stand for three minutes, then strain. 
Figure 37. — Oriental pickling melons 
Soybeans {Glycine hispida). (Fig. 38) 
Chinese name: Chang-wong-tau 
Japanese name: Daizu 
Shape : Pods, narrow, flat, with somewhat convex sides. 
Size: Two inches long; one-half inch wide. 
Color: Green, very hairy. 
The plant is a native of China and Japan. It is a rather unusual 
Orient-grown vegetable. Unlike the snap bean, green soybeans are 
sold in their pods attached to the plant. The plants with their 
pod-laden branches are tied in bunches of 4 to 10. Each plant is 
