How Soy Sauce Has Been Made in Japan for Over 220 Years — Handmade

  The traditional production of soy sauce in Japan, as practiced by Masatsugu Fueki at Fueki Syoyu Brewing for over 220 years, is a testament to the rich heritage and craftsmanship that goes into this iconic condiment. In this formal and informative description, we will explore the traditional handmade process of soy sauce production:

Traditional Handmade Soy Sauce Production in Japan

For over two centuries, Fueki Syoyu Brewing has been producing soy sauce using the same time-honored methods, passed down through generations. The process is characterized by its simplicity, relying on only three core ingredients: soybeans, flour, and salt. 1. Ingredient Selection:

• The process begins with the careful selection of high-quality soybeans, which serve as the foundation of the soy sauce's flavor.
• Wheat flour is also chosen for its specific characteristics and is a key component in the production.

2. Steaming and Roasting:

• The soybeans are steamed and roasted to bring out their unique flavors.
• This step is crucial in achieving the desired depth of taste in the soy sauce.

3. Koji Cultivation:

• After steaming and roasting, the soybeans are mixed with wheat flour and a special type of mold called "koji."
• Koji plays a pivotal role in fermenting the mixture and breaking down starches into simpler sugars.

4. Natural Fermentation:

• The mixture, known as "moromi," is placed in wooden fermentation tanks.
• It is left to naturally ferment for an extended period, typically months or even years.
• During fermentation, the enzymes from koji and naturally occurring microorganisms transform the mixture into soy sauce.

5. Pressing and Separation:

• Once fermentation is complete, the moromi is pressed to extract the liquid, which is the soy sauce.
• The solid remnants are used for other purposes, reducing waste.

6. Filtration and Aging:

• The extracted soy sauce undergoes filtration to remove any remaining solids.
• It is then aged in wooden barrels to develop its complex flavor profile.

7. Bottling and Packaging:

• The final soy sauce is carefully bottled and labeled for distribution.

Conclusion:

Masatsugu Fueki's dedication to preserving the traditional handmade process of soy sauce production is a testament to the cultural significance of this condiment in Japan. This time-honored method, relying on minimal ingredients and natural fermentation, results in a soy sauce with a deep and rich flavor profile that has been cherished for generations. The continuity of such craftsmanship highlights the importance of heritage and tradition in food production.   Video Duration: 00:14:33  

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