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

Summary

This video explores the traditional process of making soy sauce in Japan, focusing on the use of high-quality, locally sourced ingredients like Aomori's Daizuru soybeans and Saitama's Sato no Sora wheat. It highlights the delicate fermentation process, emphasizing the importance of koji mold and the traditional methods employed, such as using wooden barrels that are over 150 years old. The careful attention to detail and time, including a fermentation period of up to three years for premium soy sauces, showcases the craftsmanship behind creating a rich, flavorful product that preserves cultural heritage.

Takeaways

• 🌱 Traditional natural fermentation processes are utilized in making soy sauce, ensuring the preservation of natural flavors.
• 🥇 The soybeans used are a specific domestic variety from Aomori Prefecture, known for their rich protein content and size.
• ⚙️ The soy sauce production involves a simple ingredient list: soybeans, wheat, and salt, emphasizing quality and simplicity.
• 🌡️ The initial step in soy sauce production is steaming soybeans at temperatures around 100-115°C for approximately 40 minutes.
• 🌾 Locally sourced wheat from Saitama Prefecture, specifically the 'Sato no Sora' variety, is used, which enhances the quality of the soy sauce.
• 🔍 The wheat is coarsely ground, leaving some texture to support the growth of Koji mold during fermentation.
• 👩‍🔬 Koji mold plays a crucial role in the fermentation process by breaking down soybeans and wheat to create an optimal environment for other microorganisms.
• ⏳ The activation of Koji mold takes about three days, significantly affecting the flavor development of the soy sauce.
• 🏺 The fermentation process occurs in traditional wooden barrels, with some barrels being over 150 years old, showcasing craftsmanship and history.
• 🎉 The final soy sauce undergoes a careful three-day pressing process to extract flavors and aromas without losing the essence of the product.

Q & A

What type of soy sauce production method is described in the video?

The video describes a traditional natural fermentation method of soy sauce production, emphasizing the importance of the natural environment in the brewing process.

What are the three main ingredients used in the soy sauce production?

The three main ingredients are soybeans, wheat, and salt.

Why is the size of the soybeans important in this process?

The size of the soybeans is crucial because it affects the protein content, which is vital for the flavor development of the soy sauce.

What variety of wheat is used in the soy sauce production, and why?

The wheat variety used is called 'Sato no Sora,' which is locally sourced from Saitama Prefecture and is known for its high quality and suitability for soy sauce production.

What role does koji play in the soy sauce brewing process?

Koji, a type of mold, produces enzymes that help break down soybeans and wheat, creating an environment for fermentation and flavor development.

How long does the fermentation process of the koji take?

The fermentation process of the koji takes approximately three days.

What traditional methods are used in the pressing stage of soy sauce production?

In the pressing stage, the soy sauce is slowly squeezed over three days, starting with the weight of the mash and gradually increasing to 300 tons to extract the flavor without compromising quality.

Why is the aging process important for soy sauce?

Aging allows the flavors to develop and mature, with traditional soy sauce typically aged for six months to two years, enhancing the richness and aroma of the final product.

What is the significance of using wooden barrels in soy sauce production?

Wooden barrels are significant because they have been used for centuries in soy sauce production, contributing to the unique flavors and characteristics of the soy sauce.

What challenges are faced in maintaining traditional soy sauce production methods?

Challenges include a declining number of skilled craftsmen who can produce wooden barrels and a decrease in traditional soy sauce producers, risking the loss of cultural heritage and regional culinary practices.