【47 Hakko Kagawa】香川の醤油 Shoyu 〜木桶の伝統が未来の多様性を生む小豆島の醤油文化〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


Soy sauce culture in shodo-shima: The tradition of kioke bringing in the diversity of tomorrow
Located in Seto Inland Sea, the single island of Shodo-shima is host to 21 soy sauce breweries. Building on a salt industry that has flourished there since the middle ages, the island is a major center for the production of soy sauce in Japan. Koji, a malt made from soy beans and wheat that has been allowed to go moldy, is mixed with salt water. After the mixture is fermented and matured, the paste, known as moromi, is squeezed to create a liquid seasoning. Compared to miso, which is made in a similar process, soy sauce is somewhat saltier, with a thicker umami flavor. Different regional varieties of soy sauce exist throughout Japan, such as the sweetish soy sauce of Kyushu, or the lighter flavored shiro soy sauce (“white” soy sauce), made mostly from wheat, from the Tokai region. The thick-bodied soy sauce of Shodo-shima, the strong umami flavor of which comes from its deeper maturation process, is fermented in kioke (traditional cedar fermenting barrels). Harnessing the power of the microorganisms naturally occurring in the wood of the kioke, a carefully fermented soy sauce with a luscious flavor is produced, with the soy sauce of each particular brewery having its own unique quirks and character.

どう作って食べるか / HOW TO MAKE & EAT


❶Prepare soy sauce koji by mixing steamed soybeans with roasted barley, and inoculate it with koji-kin (Aspergillus oryzae).
❷Prepare the soy sauce koji with salt water in the kioke, then allow it to ferment and mature for between six months and three years.
❸Squeeze the mature moromi, apply heat to (pasteurize) the product to halt fermentation, and bottle it.
★ The flavor of the soy sauce is carefully adjusted by harnessing the natural cycle of the seasons, with fermentation being spurred on in warmer months when the bacteria is more active, and the flavor being allowed to settle in the colder months when the bacteria is less active.

As soy sauce for sashimi
As seasoning for stewed or fried dishes

食べられている地域 / Regions where it is eaten
All throughout Japan (In the islands around Okinawa soy sauce was not traditionally used.)

微生物の種類 / Types of microorganisms
Koji-kin, lactic acid bacteria, yeast.


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