Sen.  Sen. 
Rice (1.95 go) 4.2 Vegetables 2.2
(Naked) barley (3.45 go) 3.3 Pickles[260] .6
Fish 1.0 Sake .08
Miso .7 Sugar .02
Shoyu (soy) .03 ------
          
                                      12.13

Or at Tokyo prices, 14.3 sen.  On averaging, in terms of per man per day, the food and drink consumption of all Japan, Professor Morimoto found the result to be: 

                        Sen.  Sen. 

Grain 6.60 Fruits .40 Legumes .39 Sugar .53 Vegetables 2.00 Salt .20 Fish and seaweeds .54 Tea .10 Beef and veal .10 } Alcoholic Other animal food .03 } liquor 1.50 Chicken .03 } .33 Tobacco .45 Eggs .13 } Milk .04 }
          
                                         -----
          
                                         13.04[261]

The Professor compares with these totals the 34.4 sen and 39.3 sen per day which seem to represent the cost of the food of the rank and file in the navy and army, and three standards of diet issued by the official Bureau of Hygiene providing for expenditures of 32.1 sen, 33 sen and 44.4 sen respectively. (All the prices I have cited are dated 1915.) Beef and pork as well as fish are used in the army and navy.  The navy also uses bread.

Professor Morimoto estimates that a Japanese may be fairly expected to consume only 80 per cent. of what a foreigner needs, for the average weight of Japanese is only 13 kwan 830 momme to the European’s 17 kwan 20 momme.

My personal impression, which I give merely for what it is worth, for I have made no investigation of the subject, is that, though Japanese may thrive on meagre fare, they eat large quantities of food when their resources permit of indulgence.  The common ailment seems to be “stomach ache.”  This may be due to eating at irregular hours, to an unbalanced dietary, to the eating of undercooked viands or to occasional over-eating, or to all of these causes.[262] Undoubtedly there is much room for dietetic reform.

Professor Morimoto had come to the conclusion “that there is under-feeding, largely due to a bad choice of foods, that the relation of the nutritive value of foods to their cost is insufficiently studied and that cooking can be improved.”  It is of course an old criticism of the Japanese table that food is either imperfectly cooked or prepared too much with a view to appearance.  The Professor’s finding was that the Japanese need the addition of meat and bread to their dietary.  As far as meat