Hydrolyzed Protein and Manufacturing Methods Keiko Kuroshima May 7, 2022 Go Back As for Japan, the home of soy-sauce making, the "manufacturing method" label on the product will change depending on if and when the hydrolyzed protein is added. Soybeans, wheat, salt,...
What is Soy Sauce? Keiko Kuroshima February 25, 2022 Go Back The good thing about soy sauce is that no matter which one you choose, you won’t find any major disappointments and even when you find an unexpected flavor, you will find yourself saying, “Ok this works,...
Kioke: Overview Keiko Kuroshima February 20, 2022 Go Back Kioke (wooden barrel) was an important item that supported the life and industry of Japan from the Edo period to the early Showa period. Bathtubs, cooking tubs, washtubs, pickling tubs, coffins, and tubs for...
Nigirizushi Keiko Kuroshima February 18, 2022 Go Back I often ask myself, “Sushi is often served with rich soy sauce, but shouldn’t it depend on the ingredients of the sushi?” So, I compared the taste of nigirizushi using 5 different types of soy sauce. Nigirizushi is...
Kioke: Types and Characteristics of Brewing Containers Keiko Kuroshima February 13, 2022 Go Back What difference does a different container make in making soy sauce? Let's take a closer look at the characteristics of the brewing container. Soy sauce can be made with...
