{"id":25185,"date":"2017-02-16T12:00:50","date_gmt":"2017-02-16T03:00:50","guid":{"rendered":"https:\/\/voyapon.com\/?p=25185"},"modified":"2020-08-08T20:17:12","modified_gmt":"2020-08-08T11:17:12","slug":"hamamatsu-soy-sauce","status":"publish","type":"post","link":"https:\/\/voyapon.com\/hamamatsu-soy-sauce\/","title":{"rendered":"Hamamatsu: Making Your Very Own Bottle of Soy Sauce at Meijiya Soy Factory"},"content":{"rendered":"<p><em><span style=\"font-size: 10pt;\">Sponsored by Shizuoka Prefectural Tourism Association<\/span><\/em><\/p>\n<h2>Meijiya Shoyu<\/h2>\n<p>While I was visiting Shizuoka prefecture, I visited Meijiya Shoyu, a traditional soy factory which produces\u00a0organic soy sauce. This family-run company was established in the 8th year of the Meiji era around 1875 (hence its name) and its technique has been closely protected as it has passed down the generations.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21767 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6348-333x500.jpg\" alt=\"Meijiya shoyu is a traditional soy factory which produces organic soy sauce in Hamamatsu.\" width=\"333\" height=\"500\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21594 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6346-500x333.jpg\" alt=\"The Noren of Meijiya Soy Sauce Factory\" width=\"500\" height=\"333\" \/><\/p>\n<p>Meijiya Shoyu is made up of several old-fashioned wood buildings: the factory, the shop and a tearoom. The shop and the tearoom overlook a charming Japanese garden!<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21597 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/20170203_100512_1-500x375.jpg\" alt=\"Meijiya Shoyu is made up of several old-fashioned wood buildings\" width=\"500\" height=\"375\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21595 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6276-500x333.jpg\" alt=\"A beautiful Japanese garden in Meijiya soy sauce factory\" width=\"500\" height=\"333\" \/><\/p>\n<h2><\/h2>\n<h2>Production\u00a0process<\/h2>\n<p>The factory tour (which is free) explains the production process, and any equipment, machines and materials that are necessary for making soy sauce. Even if you\u00a0are not interested in the soy sauce squeezing experience, it\u00a0definitely worth taking a\u00a0look if you plan\u00a0on going around\u00a0Hamamatsu!<\/p>\n<p>To make their delicious soy sauce, the factory mixes 300kg of steamed<u>\u00a0soybeans<\/u>, 300kg of light brown roasted\u00a0<u>wheat<\/u>,\u00a0<u>salt<\/u>\u00a0and\u00a0<u>seed malt<\/u>. This mixture is called\u00a0<em>kouji\u00a0<\/em>and the matured mixture of\u00a0<em>kouji<\/em>\u00a0is called\u00a0<em>moromi.<\/em><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21596 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6255-500x333.jpg\" alt=\"the production process of making soy sauce\" width=\"500\" height=\"333\" \/><\/p>\n<p>To obtain\u00a0<em>moromi<\/em>, the factory puts\u00a0<em>kouji<\/em>\u00a0in a tank for about a year and half to three years, controlling the temperature throughout the years.\u00a0Traditional brewing methods involve waiting until\u00a0<em>moromi<\/em>\u00a0has matured through the heat of summer and cold of winter.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21598 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/20170203_100658_1-500x375.jpg\" alt=\"To obtain moromi, the factory puts kouji in a tank for about a year and half to three years, controlling the temperature throughout the years. \" width=\"500\" height=\"375\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Then, <em>moromi\u00a0<\/em> is squeezed through 300 pieces of fabric to produce the soy sauce<em>.\u00a0<\/em>The\u00a0maturation of the\u00a0<em>moromi<\/em>\u00a0will determine how rich the flavor of the soy sauce will be (a hot summer will change the taste of the soy sauce; a bit like a wine actually).<\/p>\n<p>All the ingredients used by Meijiya Shoyu are organics and made in Japan (except for the salt that comes from Mexico and Australia). But the main ingredient is patience!<\/p>\n<p>&nbsp;<\/p>\n<h2>Soy sauce squeezing experience<\/h2>\n<p>The 7th generation master has made special workshop presses so you can try your hand at squeezing\u00a0<em>moromi<\/em>, then straining, filtering and capping your own bottle of soy sauce to take home with you so you can enjoy the fresh taste of your own artisan sauce.<\/p>\n<h3>The 5\u00a0steps<\/h3>\n<p><u>First step<\/u>: Put pieces of fabric in a special small tub with an integrated tap.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21600 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6283-500x333.jpg\" alt=\"making soy sauce\" width=\"500\" height=\"333\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\">Second step<\/span>\u00a0: Pour the <em>moromi<\/em> with a ladle in the\u00a0small tub and cover it\u00a0with the fabric and a cling film.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21599 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6257-500x333.jpg\" alt=\"making soy sauce\" width=\"500\" height=\"333\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21601 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6284-500x333.jpg\" alt=\"Making soy sauce\" width=\"500\" height=\"333\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-decoration: underline;\">Third step<\/span>: Put the small tub in a press with a bowl below the tap. The soy sauce will flow in the bowl under the pressure of the press.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21602 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6295-333x500.jpg\" alt=\"making soy sauce\" width=\"333\" height=\"500\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>After each compression, it is very satisfactory to see all the soy sauce flowing from the tap!<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21603 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6299-500x333.jpg\" alt=\"all the soy sauce flowing from the tap\" width=\"500\" height=\"333\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><u>Fourth step<\/u>: Filter the soy sauce through a piece of fabric and filling the bottle with a\u00a0funnel. Then, cap the bottle with a special machine.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21607 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6319-333x500.jpg\" alt=\"making soy sauce\" width=\"333\" height=\"500\" \/><\/p>\n<p><span style=\"text-decoration: underline;\">Fifth step<\/span>: Tag\u00a0the bottle to make it your very own artisan sauce.<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21604 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6327-500x333.jpg\" alt=\"Tag your own soy sauce\" width=\"500\" height=\"333\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>I was very proud to come back home with my personalized bottle and when I tried the sauce on a tuna chirashizushi (raw fish and rice), it was delicious!<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21605 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6328-333x500.jpg\" alt=\"My own soy sauce created in Meijiya soy sauce factory\" width=\"333\" height=\"500\" \/><\/p>\n<h2><\/h2>\n<h2>Soy ice cream tasting<\/h2>\n<p>After the workshop, I was invited into the tearoom to try a homemade soy ice cream. The taste was really original\u2014not really sweet, not really salty, very good! The ice cream comes with a pot of green tea. The wooden tables are located along the big windows that overlook on the garden:\u00a0it is very zen!<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-21606 size-medium\" src=\"https:\/\/voyapon.com\/fr\/wp-content\/uploads\/sites\/2\/2017\/02\/DP3M6341-500x333.jpg\" alt=\"Soy ice cream\" width=\"500\" height=\"333\" \/><\/p>\n<h2><\/h2>\n<h2>Information<\/h2>\n<h3>Price and Reservation<\/h3>\n<p>You can make a reservation in advance, for more detailed please find it out through <a href=\"https:\/\/www.inhamamatsu.com\/factory\/meijiya-shoyu.php\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>here<\/strong><\/a>.<\/p>\n<p>&nbsp;<\/p>\n<h3>How to get there<\/h3>\n<p>By\u00a0<u>public transportations<\/u>, take a train on the \u201cEnshu line\u201d from Hamamatsu station to\u00a0\u201cEnshu Komatsu\u201d and then you will need to walk 10 minutes.<\/p>\n<p>By\u00a0<u>car<\/u>, it takes 40 minutes from\u00a0Hamamatsu station.<\/p>\n<p>&nbsp;<\/p>\n<h2><strong><a href=\"https:\/\/shizuoka-guide.com\/english\/\" target=\"_blank\" rel=\"noopener noreferrer\">SHIZUOKA GUIDE<\/a><\/strong><\/h2>\n<p>Need more information? You can find up to date information about Shizuoka\u2019s history, sightseeing locations, accommodations, food, and transportation by clicking on the link below:<\/p>\n<p><a href=\"https:\/\/shizuoka-guide.com\/english\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/shizuoka-guide.com\/english\/<\/a><\/p>\n<p>&nbsp;<\/p>\n[cft format=0]\n","protected":false},"excerpt":{"rendered":"<p>Sponsored by Shizuoka Prefectural Tourism Association Meijiya Shoyu While I was visiting Shizuoka prefecture, I visited Meijiya Shoyu, a traditional&#8230;<\/p>\n","protected":false},"author":59,"featured_media":25186,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","footnotes":""},"categories":[24,2091,1],"tags":[1398,1712,1368,1271],"class_list":{"0":"post-25185","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-activities","8":"category-chubu","9":"category-sponsored","10":"tag-history","11":"tag-local-specialities","12":"tag-recipe","13":"tag-shizuoka"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hamamatsu: Making Your Very Own Bottle of Soy Sauce at Meijiya Soy Factory<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/voyapon.com\/hamamatsu-soy-sauce\/\" 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My name is Mathilde, I'm French. I left Paris in March 2016 for 1 year of traveling through Japan (thanks to the Working-Holiday Visa). On the agenda: discovery of the most secret little spots of Japan. Follow the guide!","url":"https:\/\/voyapon.com\/author\/mathilde\/"}]}},"_links":{"self":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/25185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/comments?post=25185"}],"version-history":[{"count":0,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/posts\/25185\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media\/25186"}],"wp:attachment":[{"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/media?parent=25185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/categories?post=25185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/voyapon.com\/wp-json\/wp\/v2\/tags?post=25185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}