AND COMPOSITION OF MISO. 
21 
B. IN THE DRY MATTER. 
Shiro 
miso. 
Yedo 
miso. 
Inaka 
miso. 
Sendai 
miso. 
°/o 
°/o 
°/o 
°/o 
Soluble in cold water . 
55.62 
68.g9 
66.50 
65.32 
Insoluble ,, ,, ,, . 
44-38 
31.01 
33-50 
33-67 
Crude protein . 
2 5-59 
25.86 
28.68 
29.36 
Ether extract . 
12.81 
10.60 
11.36 
13-27 
Fibre . 
5.00 
3.61 
5.07 
4-74 
Nitrogenfree extract . 
37-°4 
26.79 
28.00 
26.98 
Ash. 
19.56 
23.04 
26.89 
25.65 
Total nitrogen . 
4-095 
4- i 38 
4-589 
4- 6 97 
Albuminoid ,, . 
2.878 
2-379 
2.679 
3-148 
Non-abluminoid nitrogen . 
I .217 
1-759 
1.910 
1-549 
Ammonia . 
Non-albuminoid nitrogen in °/ 0 of total 
O.OgO 
0.085 
0.115 
0.156 
nitrogen. 
27.52 
42.50 
41.63 
32.98 
Starch, dextrin, etc. 
16.12 
3-38 
10.47 
5 - 6 x 
Glucose. 
20.92 
23-43 
17-53 
21-37 
Ash free from common salt . 
4.51 
2.36 
3-30 
3-39 
Common salt . 
15-05 
20.74 
2 3-53 
22.26 
Miso represents, according to these researches, a salted 
fermented food with a content of about half its bulk of water. 
It is distinguished by the great solubility of its constituents in 
water, which property is a consequence of the vigorous action 
as well of proteolytic and diastatic ferments produced by a 
peculiar fungus, as of the processes accomplished in the living 
cells of the fungus itself. In spite of the decomposition of the 
albuminoids, carbohydrates and their immediate products caused 
