10 
REASEARCHES ON THE MANUFACTURE, 
The hulled or whitened grain was placed in a tank with 
some water, and from time to time trodden upon by workmen, 
the water being frequently changed, in order to remove the 
fine dust which adhered to the grain. The washed material 
was allowed to steep under water in the tank for one night, 
and was then steamed in a large tub provided with a false 
bottom covered with cloth, and fixed upon an iron boiler in 
which water was heated to boiling. When the steam passing 
through the tub had gelatinized the starch and rendered the 
grains flexible, the material was spread out upon mats and 
allowed to cool, during which time the workmen rubbed the 
grains between their hands to prevent them from cohering. 
When the temperature had fallen to 28°C., a small quantity 
of the grain was mixed with the spores of a fungus des¬ 
cribed by Ahlburg under the name of Eurotium Oryzæ, of 
which only about 2 grms. were applied for about 100 litres of 
grain. The seeded portion was then uniformly distributed 
over the whole mass of steamed grain. After this opera¬ 
tion we weighed the contents of one wdiole mat and 
took a weighed sample for the analysis.—The mats with 
their contents were then carried into the front part of a 
sort of cellar where the temperature was a little lower 
than in the inner parts. After being kept there for 18-20 
hours, the steamed grains were spread out fit 8 a.m. (on the 
2nd day of the whole process) in thin layers upon wooden 
trays, and carried into the interior of the cellar. Early in the 
morning >6 a.m. on the 3rd day) the grains, which had be¬ 
come very warm in the meantime, were worked with the 
hands to separate them from each other, and besprinkled 
with a little water, to diminish the heat. This was repeated 
on the same day at 2 p.m. On the morning of the next day 
(the 4th of the whole preparation), the koji was ready and 
represented a greyish mass bound together by a white my¬ 
celium. We then weighed the whole mass of koji and took 
a sample for analysis. In this stage the koji must be trans¬ 
ferred to a cold place otherwise the formation of spores 
