Experience the Shoyu (Soy Sauce) Making

Enjoy the centuries-old tradition of shoyu, Japan’s iconic soy sauce. Through a hands-on workshop, you’ll uncover the meticulous process that transforms simple ingredients into a complex, umami-rich elixir. From mixing the perfect blend of soybeans and wheat to monitoring the fermentation, you’ll gain an appreciation for the art of shoyu making and the importance of sustainability in food production. As you savor the unique flavors and aromas, you’ll discover why this liquid gold has become an indispensable part of Japanese cuisine.

Key Points

• Participate in a hands-on workshop to learn the intricate process of crafting traditional Japanese shoyu, from ingredient mixing to fermentation monitoring.
• Discover how the fermentation process, using koji mold, transforms raw ingredients into the savory and complex flavors of shoyu.
• Explore the unique combination of high-quality soybeans, wheat, and artisanal salt that creates the multilayered flavors in shoyu.
• Follow the step-by-step production of shoyu, from steaming and fermenting the ingredients to pressing, filtering, and aging the final product.
• Gain insights into the sustainable practices and centuries-old traditions that Meijiya Shoyu upholds in its shoyu-making process.

Discover the Art of Shoyu Making

Although soy sauce may seem like a simple condiment, its production is a time-honored craft that requires great skill and patience.

During this shoyu making experience, travelers will explore the intricate process of crafting this versatile Japanese staple. From mixing the carefully selected ingredients to monitoring the fermentation, each step is crucial in creating the rich, umami-packed flavor.

Participants will learn the traditional techniques passed down through generations, gaining an appreciation for the dedication and attention to detail that goes into every bottle of shoyu.

It’s a rare opportunity to uncover the depth and artistry behind this everyday condiment.

Understand the Fermentation Process

The fermentation process is the heart of shoyu production, transforming the raw ingredients into the beloved savory elixir.

After the soybeans and wheat are cooked and combined, a unique koji mold is introduced. This mold breaks down the complex starches and proteins, releasing enzymes that slowly convert them into the signature umami-rich compounds.

Over months of meticulous monitoring, the mixture ferments and matures, developing the complex flavor profile.

Finally, the liquid is pressed, filtered, and aged to refine the aroma and taste, resulting in the rich, deeply colored shoyu that graces tables across Japan.

Explore the Unique Ingredients

While the fermentation process is the heart of shoyu production, the unique ingredients used are what give the final product its distinctive character.

The foundational ingredient is the humble soybean, carefully selected for its high-quality protein content. Wheat is also a key component, providing complex carbohydrates that fuel the fermentation. Artisanal salt sourced from the nearby sea imparts a subtle brininess.

Perhaps the most intriguing ingredient is the koji, a special mold that transforms the soybeans and wheat into a savory umami-rich base.

Together, these elements combine to create the complex, multilayered flavors that define traditional Japanese shoyu.

Step-by-Step Shoyu Production

Carefully crafting traditional shoyu involves a meticulous, multi-step process that transforms simple ingredients into a complex, flavorful condiment.

First, wheat and soybeans are steamed and fermented with a special koji mold, creating a mash called moromi. The moromi then matures for several months, allowing enzymes to break down proteins and starches.

Next, the mixture is pressed to extract the savory liquid. Finally, the raw shoyu is pasteurized, filtered, and bottled, preserving its distinct umami taste.

This patient, time-honored approach ensures the shoyu’s depth of flavor and rich aroma.

Immerse Yourself in Japanese Culture

Stepping into the family-owned Meijiya Shoyu workshop, visitors embark on a captivating journey to enjoy Japan’s rich culinary heritage.

They observe the intricate process of traditional shoyu making, gaining insights into centuries-old techniques. The experience offers a multisensory exploration:

1. Inhale the fragrant aroma of simmering soybeans and roasted wheat.
2. Witness the skilled hands of artisans meticulously stirring the fermenting mash.
3. Trace the hand-carved kanji characters adorning the aging barrels.
4. Savor the rich, umami-packed flavor of the freshly bottled shoyu.

This intimate encounter with the art of shoyu production allows guests to connect with Japanese culture on a deeper level.

Savor the Flavors of Handcrafted Shoyu

As visitors enter the family-owned Meijiya Shoyu workshop, they’re greeted by the captivating aroma of simmering soybeans and roasted wheat.

They’ll learn the traditional techniques passed down for generations, carefully guiding them through each step of the shoyu-making process. From mixing the ingredients to meticulously monitoring the lengthy fermentation, participants gain an appreciation for the artistry and patience required to craft this quintessential Japanese condiment.

The hands-on experience culminates in bottling their own batch of flavorful, small-batch shoyu to take home, a tangible memento of their immersion in this time-honored culinary tradition.

Sustainability and Tradition

Though Meijiya Shoyu’s soy sauce-making process honors centuries-old traditions, the family-owned workshop prioritizes sustainability and environmental responsibility.

Their modern approach includes:

1. Using renewable energy sources like solar panels to power the production facility.
2. Recycling and repurposing byproducts, minimizing waste.
3. Preserving local ecosystems by sourcing ingredients from nearby farms.
4. Educating visitors on the importance of sustainable food systems.

This delicate balance of time-honored techniques and forward-thinking practices ensures each bottle of Meijiya Shoyu embodies the profound connection between tradition and environmental stewardship.

Practical Information and Booking Details

Visitors can expect a straightforward 10-15 minute walk from Enshu Komatsu Station on the Entetsu Railway Line to reach the meeting point at Meijiya Shoyu.

Budgeted from $122.58 per person, the soy sauce making experience includes all fees, taxes, interpretation, and pickup.

Confirmation arrives within 48 hours, subject to availability. Free cancellation is allowed up to 24 hours before the start.

The activity isn’t wheelchair accessible, but it’s near public transportation. Infants must sit on laps, and most travelers can participate.

Booking options allow reserving now and paying later to secure a spot while staying flexible, with the lowest price guarantee.

Frequently Asked Questions

Can I Purchase Shoyu to Take Home After the Experience?

Yes, participants can purchase shoyu to take home after the experience. The activity description indicates that all fees and taxes are included, allowing guests to purchase and bring home the soy sauce they make during the hands-on workshop.

Do I Need Any Special Clothing or Equipment to Participate?

The experience doesn’t require any special clothing or equipment. Participants should wear comfortable clothing and closed-toe shoes. The activity takes place in a clean, professional facility, and all necessary materials will be provided during the shoyu-making class.

Is There an Age Limit or Minimum Age Requirement for This Activity?

There’s no age limit, but infants must sit on laps. This activity is suitable for most travelers, though there’s no minimum age requirement specified. Children are welcome to participate in the soy sauce making experience.

Is the Facility Wheelchair Accessible or Are There Any Mobility Restrictions?

The activity is not wheelchair accessible. Participants must be able to stand and move around the facility. There are some mobility restrictions, but most travelers can participate in the soy sauce making experience.

Can I Customize the Duration or Content of the Shoyu Making Experience?

The shoyu making experience doesn’t offer customization options for duration or content. It’s a fixed, group-based activity that lasts for a set timeframe. However, participants can speak with the host about any special needs or preferences prior to the event.

The Sum Up

Enjoy the centuries-old art of shoyu making, where patience, skill, and tradition converge to create a truly exceptional condiment. Witness the intricate process, from meticulously mixing the ingredients to the months-long fermentation, and gain a deeper appreciation for the importance of sustainability in food production. Savor the unique flavors and aromas of handcrafted shoyu, a testament to the enduring legacy of Japanese culinary excellence.