Get Saucy: Make Your Own Japanese Soy Sauce
Experience Overview
The tour explains the production process, equipment, machines and materials which are indispensable for making soy sauce, providing you with deeper knowledge about soy sauce and its integral role in Japanese food culture.
The 6th generation master has made special workshop presses so you can try soy sauce squeezing. You press down on the wrapped moromi from above, and soy sauce slowly drips out of the cloth. That soy sauce is then pasteurized and bottled, so it's possible to take home with you your handmade soy sauce at room temperature.
Experience Description
Factory Tour : Learn about the history, equipment, and production process of soy sauce.
Soy Sauce Pressing Experience : Squeeze soy sauce from moromi using a special press.
Tasting & Comparison : Taste freshly pressed soy sauce and compare different types with tofu.
Pasteurization & Bottling : Heat-treat the freshly squeezed soy sauce and seal it in a bottle.
Souvenirs to Take Home : Receive your bottled soy sauce, an original towel, and other souvenirs.
Inclusions
Factory tour, Experience pressing soy sauce, Taste pressed soy sauce (※1), Souvenirs(※2), English speaking guide
※1 Tasting and comparing Tofus with several types of soy sauce
※2 100 ml bottle of double heated soy sauce and original towel
※IMPORTANT
Natto can not be eaten for breakfast on the day. This is to protect the koji-mould which is indispensable for making soy sauce.
Location
Komatsu
Hamamatsu Station > Komatsu > 10 min walk
Hamamatsu Station > 40 minute drive
