In order to ascertain the influence of temperature upon the ripening of “miso” five series of samples were kept for fermentation at 55°, 35°, 27-32°, 25° and 15-25° respectively. The samples taken at different intervals were analysed and at the same time the chemical changes during the steeping and boiling of the soy-beans were determined.
It has been confirmed that the fermentation at 55° proceeds most rapidly attaining the maximum after 8-12 days, at a lower temperature the fermentation proceeds more slowly, thus wanting 15-25, 20-30 and 40-60 days or ripening at 35°, 25° and 15-25° respectively. The amount of ammoniacal nitrogen and free acid was comparatively large at 35°.
It has also been observed that the ripening of “miso” is much accelerated by the enzyme action of “koji”. By the steeping of the soy-beans the increase of reducing sugars and free acids is noticeable and by boiling them some proteins, reducing and non-reducing carbohydrates are dissolved in water.
The author wishes to express his cordial thanks to Professors U. Suzukiand R. Sasaki for their kind advice. The expence of this research waskindlydefrayed by the Association of the Tokyo Miso Manufacturers.

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