Liu Shan soy sauce, the hometown of Kojima sauce.

The process of making soy sauce is not easy. When introducing modern soy sauce technology, some soy sauce factories in Otaru Island also switched to stainless steel barrels and used computer control technology to make soy sauce. The following is the introduction of Liu Shan soy sauce, which has chosen the traditional but more difficult production method.

The factory is located in several Japanese-style houses at the corner of the alley, which is also the house of the boss Yamamoto's family, so it smells like a "family factory". At the gate, there are two big cedar barrels taller than ordinary adults as the facade, as if to tell tourists that this place is different from ordinary modern soy sauce factory-soy sauce is made of cedar barrels.

The service staff took me to the "Soy Sauce Shop" (the place where soy sauce is made). There are wooden barrels with a diameter of two meters and a height of two meters, and there are sixty bottles of Liu Shan soy sauce. Because after 150 years of manufacturing technology, wooden barrels and wooden houses seem to be covered with layers of fermented bacteria.

Natural soy sauce takes at least one to two years to complete. Generally, soybeans, wheat, salt and other raw materials are put into barrels made of Chinese fir from1February to March, and the raw materials will start to ferment when the weather gets hotter at the end of May.

It is said that in hot summer, you can hear the sound of fermentation. The most famous "crane sauce" in Liu Shan soy sauce, after two years of fermentation, is fermented again by the same process, so it takes nearly four years to complete.

Yasuo Yamamoto, the current owner of Liu Shan soy sauce with a history of one and a half centuries, is the fifth generation operator. He grew up in Suzuki Island. After graduating from college, he left his hometown, worked in trading houses in Osaka and Tokyo for a while, and then came back to inherit his family business. He learned that soy sauce brewed in wooden barrels has become a minority in Japan, and this naturally fermented soy sauce takes a long time, which is even more valuable in the rapid era.

Fortunately, Japanese employees insisted that we learned about the natural fermentation process of soy sauce and tasted the real sweet flavor. In Azukijima, soy sauce is a continuation form of history and present, and a modern continuation of dietary tradition, which can awaken people's taste. Only by maintaining the traditional diet can we know the true taste of food and avoid the harm of toxic substances to the body.

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