Japanese ‘shoyu’ was originally produced here in Yuasa from soy bean paste which was brought in from China in the early 13th century. In those days the poor transport systems limited this to home use. Then about 400 years ago it began to be shipped to other parts of Japan and before long there were said to be over 92 shoyu makers in the city.
Kadocho Shokuningura was one of the fermenting houses built in the Keio era and so this is one of the the oldest shoyu houses in Yuasa. The owner is a Rotarian so we were privileged to have a tour which is not available to the public. Production is limited and only sold from exclusive shops in Tokyo and Osaka and at the factory and commands a premium price. We may have stepped back into history but any stepping back had to be done carefully as the route around the factory was quite treacherous.
Kadocho Shokuningura was one of the fermenting houses built in the Keio era and so this is one of the the oldest shoyu houses in Yuasa. The owner is a Rotarian so we were privileged to have a tour which is not available to the public. Production is limited and only sold from exclusive shops in Tokyo and Osaka and at the factory and commands a premium price. We may have stepped back into history but any stepping back had to be done carefully as the route around the factory was quite treacherous.
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元祖、日本の「醤油」は、13世紀初めに中国から輸入された大豆ペーストから、ここ湯浅で生産されました。その当時は、交通の便が悪いため、家庭用の使用に限定されていました。そして400年前に日本の他の都市へと輸送が始まり、そしてこの都市には、92の醤油工場ができたと言われています。
角長の職人蔵は慶応時代に建てられた、湯浅で最も古い醤油醸造場の1つです。持ち主はロータリアンで、私たちは特別に、一般公開されていないところまで見せて頂くツアーに参加させていただきました。製造は限定されており、東京と大阪の高級専門店か、この工場でしか買うことが出来きず、プレミア価格で取引されています。私たちはまるで時代を戻ったようでしたが、とても慎重に後ろに歩かなければいけませんでした。なぜなら、その工場のルートはとても危険だったもので。
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