How Soy Sauce Has Been Made in Japan for Over 220 Years — Handmade
Recipe Information
Soy Sauce
Cultural Context
Originating in China over 2,500 years ago, soy sauce became a staple in Japanese cuisine, where it is celebrated for its umami flavor. Traditionally used as a seasoning and dipping sauce, it is integral to dishes like sushi and sashimi. Today, soy sauce is enjoyed globally, with variations such as tamari and low-sodium options catering to diverse palates.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
大豆を流し込む
風を使って大豆を次の工程に移動させる
大豆を圧力釜に落とす
大豆を約100-115度で40分蒸す
地元の埼玉県産の小麦を使う
生の小麦を焙煎する
小麦を粗挽きにする
麹菌を付着させる
麹菌が酵素を出して大豆や小麦を分解する
麹菌が糖に分解する
麹の状態を確認する
もろみを仕込む
もろみを均等に混ぜる
もろみを半年発酵熟成させる
もろみを2年発酵熟成させる
もろみを圧搾する
初日は重さだけで絞る
2日目は重みを増して絞る
3日目は300トンの重さで絞る
生しょうゆを加熱する
生しょうゆを成長タンクに入れる
成長タンクで1週間以上寝かせる
味のチェックを行う
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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