Soy sauce production, late 19th century

Found this print at ukiyo-e.org and looking at it, I am wondering when if ever, I might start making soy sauce. Handmade soy sauce is wonderful, but it’s a lot harder than miso, so I’m hesitant to go there.

Miso is designed to be made and stored at home. It’s easy. Nearly every household used to do it.

Soy sauce, on the other hand, is designed for larger scale production. I don’t think I ‘d want to deal with the heavy load of the ingredients (see the frown on the guys’ faces on the right) or the pressing that needs to happen after the fermentation to separate the liquid from the solids.

I don’t want to do it, but you never know. One of these days I might find myself looking for a large vessel.

醤油の製造2x1.jpg

 

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