2 
RESEARCHES ON THE MANUFACTURE 
the lowest quantity daily consumed per head, and 20 millions 
out of the 39 of the whole population to eat miso every day, 
a yearly amount of nearly 30 million kilograms of miso is 
arrived at, for the preparation of which more than half the total 
yearly produce of soy beans (2.3 million koku in 1883) is 
needed. Although these figures are certainly too low, they 
surely indicate the importance of this food in the nutrition of the 
Japanese people. 
I. Raw Material and Preparation of Miso. 
i. Soy beans. 
Among the raw materials, soy beans occupy the first rank as 
well with regard to quantity as to the contents of the probuct in 
nutritious matters. Of the numerous varieties of soy beans 
cultivated in Japan preference is given to one known as miso 
mame (miso bean) which yields yellowish white grains some¬ 
what smaller than the blue and brown kinds. It ripens a little 
late, but yields a good crop, and is cultivated, like all other 
varieties, as a second crop after wheat or barley. Corres¬ 
ponding to its use the cultivation of the soy bean is more 
extended in the northern part of the main island than in the 
south. The best beans for the manufacture of miso are said 
to come from the neighbourhood of Mount Tsukuba in Ibaraki 
prefecture, and good sorts are also raised in the province of 
Joshiu, while the plain of Musashi does not produce any 
particular good kind. In Miyagi prefecture large-grained soy 
beans are cultivated which are perferred for special varieties 
of miso (Shiro and Sendai miso), because they confer a better 
appearance on the product. 
Analyses made in our laboratory by Mr. jf. Sawano, of soy 
beans which were reported to be specially suited for the manu¬ 
facture of shoyu, but which had likewise the properties of good 
miso beans, gave the following results : 
