At present, packed soybean curd is usually manufactured by coagulating soybean milk within a handy plastic bag for the sake of hygienical handling and better preservation in the market. On the other hand, "Abura-age", deep fried slice of soybean curd, is also used for cooking some Japanese dishes such as "Inari-zushi"(vinegared rice-ball covered with "Abura-age") or "Miso" soup. A series of some staple processed foods in the market of Fukuoka prefecture has been examined in order to elucidate their characteristics and to give some useful advices in the consumer's daily life. Five different brands of both the soybean products were bought freely from 5 places of Fukuoka prefecture and analysed by chemical and sensory means as usual. The following range of constituents in packed soybean curd was covered. The average value and standard error are shown in parentheses. Packed soybean curd: moisture 90.4~91.7(91.1±0.2)%; protein 3.5~4.4(4.1±0.2)%; fat 0.3~2.0(1.3±0.3)%; ash 0.5~0.6(0.5)%; carbohydrate 2.3~3.7(2.9±0.2)%; calorie 33~41(37±1)Cal.; pH 5.6~5.9(5.7±0.1); AF-2 3~33(10±6)mg/kg; intestinal-flora not detected. On the other hand, "Abura-age" was manufactured by 2 ways, i. e. hand-made or mechanically in automatic. Chemical constituent of the former was restricted within a pretty narrow range, while discrepant constituent was observed in the latter. "Abura–age(hand-made)": moisture 24.6~32.9(27.5±2.7)%; protein 20.2~30.9(26.6±3.3)%; fat 29.2~36.1(32.7±2.0)%; ash 1.3~2.0(1.7±0.2)%; carbohydrate 9.5~14.9(11.5±1.7)%; calorie 414~466(434±16)Cal.; peroxide value 68.9~87.1(80.3±5.7)meq/kg. "Abura-age(automatic-made)": moisture 47.5, 5.6%; protein 15.1, 30.8%; fat 23.9, 24.9%; ash 2.1, 4.4%; carbohydrate 11.4, 34.3%; calorie 301, 455 Cal.; peroxide value 73.9, 81.3meq/kg. Intimate relationship between the results of the sensory test and chemical analysis could not be observed. In addition, the evaluation by panellers was not dependent on the price too. However, some tendency was suggested. For example, packed soybean curd of good in sense of touch by eating was generally preferred. On the other hand, higher value was got for "Abura-age" of low protein content and higher moisture(rather soft), while lower one for that of higher peroxide value.