醤油作り (Making Soy Sauce)
Shoyu, or soy sauce, is perhaps the most ubiquitous and popular condiment in Asia. Although originally introduced from China, shoyu has become an integral ingredient to Japanese food culture. In essence, shoyu is a combination of water, salt, and kouji-fermented soybeans and rice (or wheat). Below is a quick description of how we make shoyu at home.
In Toyooka City, Hyogo Prefecture. Photos and descriptions by LKO.