l8 RESEARCHES ON THE MANUFACTURE 
excellent condition for about one year. In'the northern part of 
the main island of Japan every farmer prepares his aka miso 
once a year and begins to consume it not before ijr year’s 
fermentation. In other places less care is bestowed on the 
manufacture, but a method, resembling that of the preparation 
of Yedo-Miso is resorted to which accelerates the maturity. 
Of the other sorts of miso which are, however, only of local 
importance, may be mentioned Sano, Nagaseyama, and Mikawa 
or Sanshiu Miso. These, and the above four kinds are not eaten 
in the raw state but are mostly consumed as soup, or used for 
flavouring other foods. There are, however, also sorts of miso 
which can be consumed uncooked just in the condition in which 
they come from the fermenting vat. These are the following : 
Kinzanji Miso, named after a Buddhist temple and prepared 
by fermenting a mixture of soy beans, barley koji, salt, starch- 
sugar (amé), slices of the egg plant (Solanum melongena), and 
ginger roots. 
Sakura Miso, quite similar to the preceding, but sweeter on 
account of an admixture of large quantities of starch-sugar or 
raw cane sugar. 
Tetsuka Miso, is common miso with the addition of sesamum 
oil, roasted soy beans, and slices of the roots of burdock 
(Arctium Lappa). 
Kogo Miso prepared like common miso, but with an addition 
of rice bran. 
The composition of the various 'sorts of miso and their 
nutritive properties are but little known. The only analyses, 
5 in number which I could find in the literature, have not been 
made by very elaborate methods, and yield but little informa¬ 
tion. Two of them (No. i. and 2) were published by E. Kinch, 6 
the other by the sanitary bureau of Tokyo 7 ; the figures given 
6 A classified and descriptive catalogue of a collection of agricultural 
products. Tokyo, 1879 (Agricultural Bureau). 
7 Yeisei Shiken Iho. 
