“Cold preparation”, a traditional manufacturing method from the Edo era. Yuko Chiba, November 29, 13:10.
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The soy sauce brewing, which is brewed using a traditional Edo era manufacturing method in cold weather, began in Choshi City, Chiba Prefecture.
Choshi City has been making soy sauce since the Edo period because of its suitable temperature and humidity.
In the brewery of the soy sauce company that has been in business for over 400 years, soy sauce is brewed once a year at a time in the Edo period using a method called “cold preparation”.
On the 29th of the first day, about 40 employees attended the event, and first served water, koji, rice, etc. used for preparation at a shrine dedicated to the god of cooking in the factory premises.
After that, after moving to the factory and checking the color and smell of the koji, I put it in the stalk making moromi and stir it with a shout of “No, no.”
Yasumi Kase, president of the soy sauce company, said, “The cold has increased, and a good koji has been made. We need technology that allows us to work with the help of nature, but we want to make something that is confident and good.”
The company plans to make approximately 20,000 liters of soy sauce made by cold preparation, brews over 10 months longer than usual while managing it in a dedicated storehouse, and “stores” on September 9 next year before shipping. I have decided.