My favorite food is white rice.

Shokunin Shoyu No.

Product Description

Favorite food: White rice. Suzuki Soy Sauce Shop/Heiemon "This soy sauce reflects the personalities of this husband and wife team, who are committed to traditional soy sauce making. Pour it over rice and enjoy its gentle flavor and aroma." Making koji using a koji tray and stirring with a paddle.

Features

The soy sauce, which is naturally brewed in wooden barrels by a young couple in Ten'ei Village, Fukushima Prefecture, has a fragrant and mild flavor. We recommend trying it by pouring it directly over rice.

How to use

Ingredients: soybeans (domestic), wheat, salt. Founded in the early Meiji period, this small brewery brews soy sauce and miso by hand. Making koji is said to be the most important step in soy sauce production, and Suzuki Soy Sauce uses koji lids to make the process.

Recommended usage

This is a rare method even nationwide. Many koji trays are piled up inside the stone chamber. Everything is done by hand. It is a very time-consuming method. The koji is left to sit in the chamber for about three days.

Important points to note

The koji inside is periodically rearranged and the koji that has hardened inside the lid is loosened by hand while it is being cultivated. The temperature in the room is controlled by opening a small window in the ceiling to let the heat out, and when it is necessary to heat it up, charcoal is burned on a charcoal grill.