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Marunaka Shoyu

Aishocho town, Shiga prefecture, Japan, May 31 2017 - At Marunaka Shoyu, a 200 year old soy sauce production company, provider of 3 stars chefs all around the world. The process has been mostly unchanged since 200 years and no machinery is used to produce the soy sauce. The best products are processed 3 years before being sold.
‘Funashibori’ is the final step in the process. Hemp bags are filled with the mixture and stacked upon one another. Utilizing gravity and the compounded weight of the bags, the moromi (mixture of soybeans, wheat and salt) is filtered through the hemp over the course of a week. The hemp bags, most of which have been in use for many years, filter the moromi slowly and naturally, separating the liquids from the solids. Then the bags may be put under the weight of wood and expects the drops filter in a natural way. In the finishing filtration steps, the bags are pressed by hand, removing the moromi from the final product.

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Jeremie Souteyrat
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Aishocho town, Shiga prefecture, Japan, May 31 2017 - At Marunaka Shoyu, a 200 year old soy sauce production company, provider of 3 stars chefs all around the world. The process has been mostly unchanged since 200 years and no machinery is used to produce the soy sauce. The best products are processed 3 years before being sold.<br />
‘Funashibori’ is the final step in the process.  Hemp bags are filled with the mixture and stacked upon one another. Utilizing gravity and the compounded weight of the bags, the moromi (mixture of soybeans, wheat and salt) is filtered through the hemp over the course of a week. The hemp bags, most of which have been in use for many years, filter the moromi slowly and naturally, separating the liquids from the solids. Then the bags may be put under the weight of wood and expects the drops filter in a natural way. In the finishing filtration steps, the bags are pressed by hand, removing the moromi from the final product.