2l8 
INOUYE ; NOTE NO NUKAMISO. 
Saccharomyces mycodevma, 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 shoyu 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. 
