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Soy Sauce Brewing Technology |
| The fundamental techniques of Japanese soy sauce production remain the same as when our ancestors developed them many centuries ago. Due to modern scientific advancement , however, the various roles of microorganisms and enzymes in this production process have recently become clearer. With this greater understanding, soy sauce brewing technology can be optimally managed for highest quality results. And future research into the aroma flavor and color of soy sauce can further contribute to international food culture. |
| 忴憿媄弍 Brewing Technology |
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| 尨椏壛岺媄弍 Processing Technology of Raw Materials |
旝惗暔媄弍 Microbiological Technology |
攟梴媄弍 Fermentation Technology |
峺慺媄弍 Enzyme Technology |
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 塼懱攟梴丂Submerged Culture |
 屌懱攟梴丂Solid Culture |
| 偟傚偆備惢憿岺掱丂丂Production of Brewed Soy Sauce | ||
| 1 KOJI PRODUCTION STAGE 惢崓岺掱 |
2 MASH FERMENTATION STAGE 彅枴 敪峺岺掱 |
3 REFINING STAGE 惢惉岺掱 |
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乥Exhibition TOP乥Microorganisms are the Principal Factor in Fermented Seasoning乥
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