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Soy Sauce Brewing Technology |
| 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 |
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| 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 |
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 液体培養 Submerged Culture |
 固体培養 Solid Culture |
| 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 |
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｜Exhibition TOP｜Microorganisms are the Principal Factor in Fermented Seasoning｜
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