Good food is extremely good from good seasonings! Shinshu soy sauce

Okubo talks about his thoughts on raw materials. Takuji Fukushi of Aomori Prefecture, known as Tokuoka, also trusts Okubo, and all the soybeans harvested will be paid to the company.

Okubo Brewery Co., Ltd. (Matsumoto City)
Fumiyasu Okubo

Soy sauce, a soybean fermented food as well as miso. There are various theories, but Shinshu's Zen monks have brought back the Kinzanji miso manufacturing method from China, and in the process of manufacturing, there is a theory that the liquid accumulated in the tub starts soy sauce. Because of the fact, there are many warehouses that make miso and soy sauce together. In Nagano Prefecture, where miso is thriving, there are many regional soy sauce in various places.

Okubo Brewery is located in Matsumoto City, located in the central part of Nagano Prefecture. Founded in 1905, the soy sauce brewed by the company is a favorite of six restaurants with Michelin stars, and also recommended by cook and essay Yoshiko Tatsumi, attracting cooks all over the country, enormous trust. I have obtained. Because it does not have its own site, it is known to those who know that the evaluation spreads by word of mouth.

(Left photo) The preparation site on the third floor full of Okubo's ideas. By making the raw material "falling down" in the kojuro on the second floor through the duct, it is possible to move in the shortest distance without human resources, and there is also an advantage that bacteria are difficult to attach.
(Right right) The business soy sauce bottle is collected and reused. We strive for environmentally friendly soy sauce structure by making soy sauce that makes use of the power of nature.

The brewing method is also a major brewing method that is generally used to add a temperature to a large temperature, but it is also characterized by the fact that the company is naturally entrusted and aged in the cool climate of Matsumoto. Since soy sauce is built by the power of microorganisms such as koji bacteria, lactic acid bacteria, and yeast, it is important to maintain an environment in which microorganisms in the wooden tub become active.

"Our job is that we are a microorganism, so it's important to snuggle up naturally, not the arrogant feeling of" I'm making it. "
On the other hand, the idea that "microorganisms that settle inside the wooden tub are not necessary, and there is no need for germs that harm the function and taste." It is thoroughly cleaned, such as applying lacquered soy sauce barrels to make moisture irresistible.
In addition, we have responded flexibly without refusing to change, and has realized one by one.

"I want to cherish the creation of products that local people eat and feel delicious," says Mr. Hayashi.

Maru Masayo Corporation (Matsumoto City)
Nobuhin Hayashi

Since its founding in 1895, "Marusho Brewery" in Matsumoto City, which is particular about soy sauce and miso making with local cuisine and ingredients in Nagano Prefecture.
"There is an image that soy sauce has a strong color and taste, but many of the soy sauce -producing areas are along the sea, and in the hot and humid climate, the ripening is faster and the color is darker. On the other hand, in the cool climate of Shinshu. The soy sauce made by low temperature is pale, and in Shinshu, it is often soy sauce in Shinshu, but this is what you can do because it is Shinshu soy sauce. Is the representative Nobuhon Hayashi.

There are 250 kinds of seasonings in the store, including miso and soy sauce.

There are various seasonings in the store, including soy sauce and miso, but the consistent in these product development is "local food culture, compatibility, and taste." It is said that sauce and dressing are made by thinking about recipes by Mr. Hayashi, and there is a sense of handmade that is not in mass production. One of the many hit products is "wasabi soy sauce dressing" in collaboration with the Great Wasabi Farm in Azumino City. The taste of soy sauce spreads on the tongue, along with the unique spicy spiciness and aroma of the nose to the nose.
"Someone received an improvement in which the spiciness and aroma of wasabi were applied to the whole surface after receiving the uselessness saying" Is this not spicy? This is Shinshu? " I realized that I could push out the characteristics of Shinshu from this experience, so my wasabi dressing was overwhelming. "

A soy sauce brewed in the seven -shaped cedar tub made in 1869. Check the state of fermentation from the second floor.

Marli Sauce Co., Ltd. (Nakano City)
Hiroyuki Nono / Yuki Takahashi

Founded in 1947, the soy sauce in the prefecture was late, and was awarded the Minister of Agriculture, Forestry and Fisheries, which was the highest award of the National Soy Sauce Foundation in 2018, while the Minister of Agriculture, Forestry and Fisheries was awarded in 2018. The award -winning product "Honjuno Soy Sauce" is a carefully selected ingredient that is carefully selected by craftsmen, and is squeezed into a traditional seven -shaku cedar tube. Currently, it is said that 1%of soy sauce distributed in Japan using wood tubes is less than 1%, and it boasts a rare value.

The company's commitment is to "brew with the five senses". "We value soy sauce making using all human five senses, such as sound, temperature, taste, aroma, and touch," says Hiroyuki Nono, the president. Because it is a latter group, we have differentiation from major manufacturers, but Koji is one of them.

Including soy sauce, "soy sauce" and "Eating soy sauce" that are arranged with soy sauce beans.

On the other hand, we emphasize that we will keep a record of numerical analysis in detail, and we are striving for safe and secure soy sauce structure without blur based on theory.
All raw soybeans use domestic soybeans, and the only preparation is for cold preparation in winter. The company's soy sauce, which brings out the taste of soy sauce by fermenting slowly at low temperatures and reaching the peak of fermentation in the summer when Koji bacteria are easy to work, is also used in ramen shops with one star of Michelin.