AND COMPOSITION OF MISO. 
19 
for the percentage composition of the fresh substance are the 
following : 
I. . 
Shiro miso 
from 
Osaka. 
2. 
Aka miso 
from 
Osaka. 
3- 
Shiro 
miso. 
4- 
Aka 
miso. 
5- 
Inaka 
miso. 
Water ... 
5°-73 
50.40 
55-97 
48.54 
51-50 
Crude piotein . 
5.64 
10.08. 
II.12 
15.42 
IO.71 
Crude fibre. 
12.93 
8.25 
3-83 
4.72 
4.50 
Sugar. 
*7-54 
0.61 
) 
- IA.02 
II.36 
19.15 
Soluble carbohydrate . 
6.58 
18.16 
J 
Ash. 
6.58 
12.50 
IO.I4 
14.02 
8.10 
Soluble in water . 
35.88 
34-7 1 
nearly 
Common salt . 
5-4 
12 
— 
— 
— 
Fat . 
4.92 
5-94 
6.04 
Researches on the composition of the 4 principal sorts of 
miso above described were recently made in a more detailed 
way by Mr. M. Nagaoka, assistant in the laboratory of our 
college, to whom I am also indebted for the descriptions of the 
manufacturing processes of these and other kinds of miso. The 
samples for the analyses had all been bought in Tokyo, also 
that of Sendai miso, which we were unfortunately not able to 
procure from Miyagi prefecture. With regard to the manufac¬ 
ture of the 4 specimens we collected the following notes on the 
proportion of the raw materials 8 , age, temperature of the 
beans when mixing them with the other ingredients, and price 
per kin ( = 0.601 kilogrms) : 
Soy 
beans. 
Koji 
Common 
salt. 
Water. 
Age. 
Temperature 
of the 
beans. 
Price, 
Sen. 
to. 
to. 
to. 
to. 
Shiro miso .. 
5 
6 (rice) 
i -5 
I 
4 days 
very hot 
22 
Yedo „ .... 
5 
5 i> 
2 
I 
20 „ 
hot 
1 3-5 
Inaka .. 
5 
5(barley) 
2.5 
? 
7 months 
little warm 
l6 
Sendai ,, .... 
5 
3.2 5 (rice) 
2 
? 
8 „ 
cold 
II 
8 i <0 = 18.04 litres. 
