On "Miso" from the Aspect of Food Education

Abstract

1. The content of salt in the miso differs acording to kinds. 2. In making a miso-soup, the most suitable quantity of the miso is decided, in the main, by the content of salt in it. Therefore, though we are apt to be influeneed by the tints and peculiar sweet of it, it is absolutely neeessary that we decide the most suitable quantity of it according to kinds after examing the content of salt in each miso.