AND 
COMPOSITION OF 
MISO. 
3 
iS 
u' 
No. i. 
No. 2 . 
No. 3 . 
Water . 
. II.92% 
H.90% 
12.87% 
In the dry matter : 
Crude protein 
. 42-59» 
42.79,, 
43 - 18 » 
Fat .. 
20.56,, 
20.78,, 
Crude fibre.... 
. 4-53» 
4.46 „ 
4-°5 » 
Nitrogenfree extract 28.82,, 
28.50,, 
28.14,, 
Ash. 
. 4- I 9» 
3-69» 
3-S5» 
/ 
Weight of 1000 grains in grms. 171.6 
148.0 
107.8 
The beans which serve for the manufacture are 
first sorted, 
all grains that are broken or imperfectly developed are picked 
out and the rest sifted through several sieves to separate too 
small or too large grains. Only uniformly sized well formed 
beans are taken. They are then washed and allowed to steep 
in clean water usually for one night, after which they are steamed 
in a wooden tub furnished with a false bottom, covered with 
cloth and fixed upon an iron boiler, in which the steam is gene¬ 
rated. The steaming is regarded as the most critical part of 
the process and requires the utmost care, because upon it the 
quality and colour of the product principally depend. It is 
continued for a long time, 20-48 usually 36 hours ; however not 
continuously, but in periods, so that for example within 48 hours 
the beans are exposed 3 times to full steam always for 8-10 hours, 
while between these three periods of steaming the fire is taken 
away from under the boiler. In households the beans are simply 
boiled and are ready for the further treatment within a shorter 
time, 12-20 hours. After steaming or boiling, the condensed 
water is allowed to drain off from the beans, and the latter are 
transferred into a capacious vat in which they are allowed to 
cool to a temperature varying between the wide range of 20-go°C. 
according to the sort of miso to be prepared. 
2. Koji from rice or barley. 
The preparation of koji, its composition and properties have 
already been described in No 5 of the Bulletins of this College, 
