Soy Sauce Brewing Technology

Introduction

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.

醸造技術 Brewing Technology
原料加工技術 Processing Technology of Raw Materials	微生物技術 Microbiological Technology	培養技術 Fermentation Technology	酵素技術 Enzyme Technology
大豆 soybeans 小麦 wheat	こうじ菌 Koji Mold 乳酸菌 Lactic Acid Bacteria	酵母 Yeast	こうじ菌の育成 Breeding of Koji Mold
液体培養 Submerged Culture Yeast 固体培養 Solid Culture Yeast

しょうゆ製造工程 Production of Brewed Soy Sauce
1 KOJI PRODUCTION STAGE 製麹工程	2 MASH FERMENTATION STAGE 諸味発酵工程	3 REFINING STAGE 製成工程

Microorganisms are the Principal Factor in Fermented Seasoning

Microorganisms, such as Koji Mold, Lactic Acid Bacteria and Yeast etc., are principal factors in making Fermented Seasonings, for example Soy Sauce, Miso(Soybean Paste), Mirin, Vinegar, Fish Sauce and so on. The functions of these microorganisms convert the original food ingredients into a nice tasting, color and aromatic fermented seasoning.