Traditional ”miso” making
Jokyu Shoyu, which was founded in 1855, produces ”honjozo saijikomi” soy sauce which is made in wooden casks that have been in use since the Edo-period. They also make other foods such as additive free ”miso” and processed seasonings. These products are manufactured under a system of strict quality control that emphasizes safety while preserving the traditional manufacturing method, so that customers can be confident about food safety.
”Honjozo saijikomi” is a method in which steamed soybeans and roasted wheat are mixed together to make ”koji”, and first pressed ”moromi” soy sauce is added instead of salt water, and left to mature further. It is said that the flavor will be deeper and the taste will be more mellow. When Nakata visited, a lot of ”moromi” was just being prepared in the storehouse.
Visiting the brewery
Jokyu Shoyu uses soybeans and wheat from Fukuoka Prefecture. The ”moromi” is prepared from autumn to winter, and it is matured for a year and a half to 2 years with regular hand stirring. The timing of the stirring is based on the experience of the craftsman cultivated over many years, and is determined by the environment such as the season and temperature. This daily task must be the secret to produce delicious soy sauce. And by treating the raw soy sauce with heat, the taste becomes better and the sauce will last longer.
There was a lot of ”moromi” at different stages in the brewery, and we had a taste of the ”moromi” which was near completion. The taste was somewhere between ”miso” and soy sauce (according to Nakata), and it would be a perfect fit for ”mochi” (sticky rice cakes).
