Soy sauce has a lifespan of 100 years Since it is used every day, it is a safe ingredient

Age until they are of quality

First, we grow our own soybeans and wheat, the ingredients for soy sauce. Even domestic producers mostly produce soybeans and wheat as raw materials for soy sauce production from abroad. All wheat is home-made and soybeans, whose yields vary greatly from year to year, not made from all the raw materials, but some products like “Strong soy sauce. Honjo Hidden Soybean (Hishio) “is grown at home. We talk about soybeans and wheat in particular.

By making our own ingredients, we can guarantee the safety we are satisfied with and grow the varieties suitable for soy sauce production. For example, when making tofu, it is said that soybeans, which are large and easily crushed, are fine, but in the case of soy sauce, one wants to use beans that are firm even when cooked.

It is also characterized by a long aging time. In large manufacturers, it is produced by “forced fermentation” in which the temperature is regulated and forced fermentation, so it will be shipped in about 4 to 6 months, but for our sake is “natural brewing” with natural fermentation, the shortest aging period is 3 years and the longest is 5 years. Even natural brewed soy sauce manufacturers typically ship for 1 to 3 years of incubation, but we extend the incubation period to eliminate the quality and flavor differences that change with each other. year. It is provided.

Even if the soy sauce is made in the same year and the same way, the fermentation rate will vary between tanks. I am expecting the difference in the taste of the wine etc … due to the aging period and individual differences, but since soy sauce is a spice and the basis of taste, I think that should not be altered in terms of quality and taste. Aging time from 3 to 5 years to ship from products that have reached the best fit for the product.

Even if the analyzed value is the same salt concentration, age is a really important time as people will perceive a difference in taste when they actually eat it depending on how old they are. We call it “Shiokado”, but when the salty horn is removed, the flavor is plump, balances the flavor and aroma, we can finally ship it. ..

The taste of soy sauce varies widely from region to region, and Shimane’s soy sauce is sweeter than Kanto’s. Locally this old-fashioned slightly sweet soy sauce is mainstream, but the “hidden soy sauce” usually ordered from outside the prefecture is not sweet. The salt concentration is similar to soy sauce in general, but has a long tempering time, so it is popular with many people for its richness and aroma. Just add a few drops of soy sauce to the rice, mix well, adjust the taste, make rice balls without using salt, you will feel the delicious and delicious taste of the soy sauce.

Confidently do something that you can recommend

We are a soy sauce shop that has been around for 5 years since its founding in 1918, specializing in the purchase of imported ingredients. However, in the late 1990s, my father, the incumbent president, looked at the reports of genetically modified foods and decided to grow the ingredients at home. I think it’s good that technology has progressed and it becomes convenient, but he doesn’t want to use food that he can’t convince himself that it’s safe.

At this stage, there are no side effects on the human body and the government guarantees safety, but food can only be affected after many generations. If you don’t know it, you cannot confidently eat, and you cannot use what you don’t want to eat in your product. So we decided to just use what we thought was safe, at least according to what we could see.

At first I tried to buy soybeans and wheat made without pesticides, but the self-sufficiency of soybeans and wheat in the country was less than 5% so it was expensive. If it costs money, I decide to do it myself, that’s the reason for my cultivation. So I turned the private rice fields around the soy sauce factory into soybean and wheat fields.

Since it is made without pesticides, it is a battle against weeds from spring to summer. Several times a year, the warehouse staff also mowed the lawn. Also, even if you do your best in growing the ingredients does not mean you will get good results. Due to weather, pests, and sometimes damage caused by wild boars, yields can vary significantly from year to year. If the cost is calculated separately, the price of imported raw materials is 7 to 8 times more expensive.

A lot of work, but I don’t want to compromise because it’s something I can eat directly. In a world where you can buy as much cheap ingredients as you want, we continue to develop ourselves by restlessly following what we can recommend to others.

Making soy sauce can be passed from parents to children and from children

In 2017, we will celebrate our 100th anniversary, and we are thinking of “making soy sauce that can be safely passed from parents to children and from children.” We want to use soil and water crops to make soy sauce here and provide the best safety and taste we think of for the next generation and the next.

While cultivating raw materials indoors, I find the current situation more and more difficult for the farmer. With so much arable land abandoned due to the aging population, I want a mechanism for us to buy soybeans and wheat at reasonable prices in the future.

We hope that our soy sauce will help consumers cope with their eating and drinking. I feel that the consumer gap is widening as the world income gap widens. Only those with money get things that are carefully crafted, and those with no money get mass-produced items.

We do not deny what is mass produced. However, to sell at a cheap price, you can make a profit even at that price. The human body is made up of what you eat, from the top of your head to the tips of your toes. Soy sauce is a small amount of food that we eat in a day, but at least we want to provide what we do confidently. I want to continue wholeheartedly making safe soy sauce that people want to feed their families.