Soy sauce is here! Introduction of Uki · Soy Sauce Road!
- 1 Add to Bookmark
- 7081 view
- save as bookmark
Hello with strange hairstyle. It is Morinaga of the editor-in-chief of Kumamoto Kumamoto. Although I am a good adult, I cut my hair myself, I regret it.
Suddenly, everyone, do you like soy sauce? I love soy sauce as well as potato salad.
The roots of soy sauce (soy sauce, soy sauce) are said to be "sauce" which was eaten in ancient China. It was fermented meat, fish, cereals etc. which had been salted, and was eating itself rather than seasoning. "Bean sauce" made with soybeans in the sauce has been transmitted to Japan, and improved ones are said to be "soy sauce". According to tradition, around the 13 century, the manufacturing method of Jinshanji Miso which puts chopped vegetables in Miso, which was made at Jinshan Temple of Nan Dong Zhenjiang (now Zhenjiang City, Jiangsu Province, China), the founder of Yura Kokokuji in Kishu (Wakayama Prefecture) · Lawyer Kang Ming politician (Hot Umeno Kokushi) told Japan, making Kanzanji Miso making around Yuasa spread.
To fully satisfy my curiosity, it is for shopping, but I have heard that there are many soy sauce shops along the coastline of Uki city!
Minato soy sauce
Mr. Minato Soy Sauce is popular with its unique sweetness and umami. Sushi used in Kumamoto's well-known stores, such as the horse piercing specialty shop "Morning cherry" that we interviewed with Ouma Kumamoto, a famous local restaurant "Mizuho" and sushi dish "Rainbow" is.
This is the person who tells the story.
Kiyoshi Ueda (Ueda Kosei) (Yu) Minato Shoyu Breweru Managing Director
Born 1967 year. After graduating from the Faculty of Economics, Oita University, he joined the Minato soy sauce brewer, which is also a family business after working at the National Kumgang LoVo Corporation (now the Japan Policy Finance Corporation).
I would appreciate your favor today. Anyway, I am standing in a wonderful place, as the name "Minato soy sauce"!
That's right. (Yes) Minato soy sauce brewing company was founded in a different place in Showa 9 year, but it began to manufacture and sell locally on Showa 58 year road construction. Because it was along the seashore of Uki city at the time of establishment, because it named "Minato", we also searched for a place close to the sea during the relocation and arrived at the present place. I am 3 generation.
By the way, it seems that many brewers of soy sauce are along the ocean, but why do you have a reason?
After all, I think whether the influence of logistics is many. In the past, we were carrying boiled soy sauce, and brewers were concentrating along the sea. After that, along with the spread of railways, we also increased along the railroad tracks. Also, there are soy sauce brewers in the castle town so that they can go without fail. I think that the Edo era was a pattern of making it in a castle town, a castle town like Monza Town and two streams of a pattern made by Mr. Shoya making agricultural products and making it at a production site of raw materials.
It is the flow that the electricity passes through the Meiji era after the Meiji era, and the mechanization advances to enter the industrial production.
The transportation method also changed from a ship to a railroad, and it changed to a car. Transportation by car is not 1940 age?
Certainly, although I saw it with leaders (※ Aichi car Toyoda Kiichirou's theme themed drama), domestic truck development is around this time it is!
At our company, I heard that my grandfather's era was delivered by rear car. In other words, this area was the commercial area. And I think that it is the reason why Showa started to buy what made soy sauce miso at home.
I see. Because it is eaten from long ago, it is growing up being influenced by the background of the times!
Also, as I heard from the sake brewery, I think that it is probably wrong, but when the lords make a castle town it seems to have said that they put soy sauce in front of the sake brewery. It is said that this is also related to the difference in period of brewing.
Certainly sake can be drunk in autumn but it can be drunk in spring, but soy sauce takes about 1 years! I think that it is quite a long-term battle, what is the hardest thing in the manufacturing process?
After all, it is "Koji making". As the soy sauce is produced using the power of fungi, as a matter of course, temperature control and humidity control are strictly taken, the staff are trying not to eat natto as much as possible. It's a delicate task that tastes change with a bit of things. It is easy to think that soy sauce is made by people, but actually koji mold made it. Aspergillus is a kind of mold (mold), the Aspergillus used for soy sauce among them is the 2 type called "Aspergillus oryzae" "Aspergillus soya". Kyushu's soy sauce is Aspergillus · Oryzae mainstream, Kanto soy sauce is Aspergillus · Soya mainstream.
What is cute on the president's desk? I thought, it is a guy who appears in "Moyashimon"!
A story where fungi, viruses and a little human beings rush in agriculture. Sawaki Souemon Naoho (Sawaki soememi Jiyohi) who is the second son of the seed koji shop had a mysterious ability to see fungi and viruses and to talk. Along with her childhood friend Yuuki Hotaru, Director joins the "agricultural university" where his grandfather's friend, Keiichi Takei serves as a professor. Mr. Haruka Hasegawa and Graduate student Haruhiro Muto, 2 year Mr. Kisaku Misato and X Tama Takuma of 1 who was supposed to carry a lot of debt after failing to make a smolder sake, Oikawa of XNUMX Years to participate in a coincidence seminar The people who added Hazuki will get caught up in various troubles involving fungi and viruses.
Quoted from Wikipedia
Orisey emphasizes the taste, Soya has a characteristic of emphasizing fragrance. Miso is heard that Orisey is mainstream nationwide.
Depending on the area the fungus itself is different ... The depths are deep!
By the way, do you know that soy sauce has 5 types?
Of course I do not know. It is a slight difference like a thin mouth, is not it?
Exactly. Soy sauce that has been produced all over the country since ancient times has been categorized as 5 according to the preference of each region and the history of brewing. There are five of "Kokuchichi" "Wasukuchi" "Temari" "Saishikomi" "Shiro". About 8 percent of domestic production volume is "Kokuchichi", it is the most common soy sauce.
In the Kanto region, there is a tendency to emphasize fragrance, but in Kumamoto there tend to value the taste, etc. Various soy sauces are made according to local preferences.
Certainly, when you go to a different land, the taste of soy sauce is completely different. By the way, do you have a manufacturing method unique to Minato Soy Sauce?
Of course, there are various commitments in the details, but what is different considerably from other companies is the amount of "starch syrup" used. It can be said that this is a source of tromism and unique sweetness. It may be a feature not using synthetic preservatives.
If you say the brewer of soy sauce, you may be able to imagine the scenery like wooden barrels, but Minato Soy Sauce is promoting modernization as much as possible from the desire to "stabilize quality". All product tanks were changed to stainless steel.
Certainly, speaking of soy sauce, it is an image that stirs a big wooden barrel.
Machine making soy sauce. I do not know what is difficult, but it was quite big, and a nice smell of soy sauce was drifting in the factory.
I think that soy sauce and miso support "home taste". The thing that says often "the taste of the mother grown" is great influence of soy sauce and miso which is a seasoning. That is why, we want to stabilize the quality and support the "unaltered family taste". When you live by yourself at college, get a job, get married, get miso or soy sauce that is the taste of your home in a new environment · home. I hope that you can support a lot of happy lives.
A sales office of products to be installed in the factory. Many kinds of soy sauce and miso are lining up.
Also a tasting section. You can enjoy the difference in taste.
"Aspergillus · Orise" also in the tasting section.
Thank you for everything! I feel that my soy sauce has become very detailed. I will iterate so that I can say "Aspergillus · Orise" without chewing!
Finally, could you tell me about future efforts?
Although it is not a concrete thing of future efforts, when I succeeded the brewing source I thought "I want to make soy sauce that is consumed as much as sake". I do not forget this original intention, I would like to challenge a variety of things and my son has learned about brewing at the university, so I'd like to give it in a good condition. And I want to make a world with "Minato soy sauce" in as many as happy families.
A nice story! Thank you! I loved you Feeling something close to the phrase "Continuing to forget the original intention" that I was impressed with Pietro's gift, I was able to feel the passion for "making things"!
> In the next page it is an introduction of Matsuzi food.
Recommend by Concierge
Concierge staff carefully selected and recommended tourist information · inn (hotel ryokan) · restaurant · pubs · cafe · shops etc. which are recommended according to customer's request.
Morinaga Born in Kumamoto and raised in Kumamoto. While living in the prefecture, I live in Minamioguni-cho, Aso-gun now. My favorite food is cabbage and cucumber. If you get drunk, you have a habit of cutting your hair yourself.