{"id":1206,"date":"2022-05-23T17:50:42","date_gmt":"2022-05-23T08:50:42","guid":{"rendered":"https:\/\/www.waseda.jp\/school\/honjo\/?p=1206"},"modified":"2022-06-27T17:53:23","modified_gmt":"2022-06-27T08:53:23","slug":"%e3%80%903-languages%e3%80%91-frida-visits-a-soy-sauce-manufacturer","status":"publish","type":"post","link":"https:\/\/www.waseda.jp\/school\/honjo\/news\/1206","title":{"rendered":"\u30103 Languages\u3011 Frida Visits a Soy Sauce Manufacturer"},"content":{"rendered":"

\"\"<\/p>\n

Frida Henrike Denning\u3055\u3093\u306f\u30c9\u30a4\u30c4\u51fa\u8eab\u306e\u7559\u5b66\u751f\u3002\u4eca\u5e744\u6708\u304b\u3089\uff12\u5e74\u751f\u306b\u7de8\u5165\u3057\u3001\u6765\u5e741\u6708\u307e\u3067\u6ede\u5728\u3057\u307e\u3059\u3002\u65e5\u672c\u3067\u306e\u4f53\u9a13\u3092\u30c9\u30a4\u30c4\u8a9e\u3068\u82f1\u8a9e\u3067\u6298\u3005\u306b\u5bc4\u7a3f\u3057\u3066\u3082\u3089\u3044\u307e\u3059\u3002\u4eca\u56de\u306f\u91a4\u6cb9\u5de5\u5834\u306e\u898b\u5b66\u8a18\u3067\u3059\u3002<\/p>\n

the photos and illustration: by Frida H. Denning<\/p>\n

 <\/p>\n

\n

\n\u30c9\u30a4\u30c4\u3067\u3088\u304f\u58f2\u308c\u3066\u3044\u308bsoy sauce\u306f\u30aa\u30e9\u30f3\u30c0\u88fd<\/h3>\n

[Deutsch]
\nJedes Land hat eine eigene spezielle Esskultur, welche mit dem Fortschreiten der Globalisierung mehr und mehr auch in anderen L\u00e4ndern aufgegriffen wird. So wird zum Beispiel auch Sojasauce in Deutschland in gro\u00dfen Mengen verkauft. Jedoch ist die am h\u00e4ufigsten verkaufte Sojasauce wohl, so komisch es klingen mag, die Kikkoman Sojasauce, welche in den Niederlanden hergestellt wird.
\nDaher finde ich es sehr interessant, zu erfahren, welche Geschmacksunterschiede zu der japanischen Sojasauce bestehen und \u00fcber die traditionelle Herstellungsweise zu lernen.<\/p>\n

[English]
\nEvery country has its own special food culture, which is picked up more and more in other countries as globalization progresses. Soy sauce, for example, is sold in large quantities in Germany, too. However, the bestselling soy sauce, as strange as it may sound, is probably Kikkoman Soy Sauce, which is produced in the Netherlands.
\nTherefore I find it very interesting to compare the tastes and to learn about the traditional way of producing it.<\/p>\n

\"\"<\/p>\n

\u672c\u5834\u306e\u5473\u3068\u4f5c\u308a\u65b9\u3092\u77e5\u308a\u305f\u3044\uff01\u91a4\u6cb9\u91b8\u9020\u6240\u306e\u898b\u5b66\u30c4\u30a2\u30fc\u306b\u53c2\u52a0\u3057\u307e\u3057\u305f<\/h3>\n

[Deutsch]
\nLetzten Sonntag hatte ich das Gl\u00fcck, eine Shoyu-Manufaktur besichtigen zu d\u00fcrfen.
\nAlle Besucher*innen, insgesamt waren wir nicht mehr als 15 Personen, haben jeweils ein kleines Heft ausgeh\u00e4ndigt bekommen und die F\u00fchrung begann. Obwohl die F\u00fchrung auf Japanisch war, habe ich dennoch weitestgehend das Meiste verstehen k\u00f6nnen, denn alles wurde anschaulich anhand von Bildern im B\u00fcchlein und Vorf\u00fchrungen erkl\u00e4rt.<\/p>\n

[English]
\nLast Sunday, I was lucky to be able to visit a shoyu-manufacture.
\nAll visitors, no more than 15 people in total, were each given a small booklet, and the tour began. Although the tour was in Japanese, I was able to understand most of it as everything was clearly explained using pictures from the booklet and demonstrations.<\/p>\n

\"\"<\/p>\n

\u5927\u8c46\uff0b\u5869\uff0b\u5c0f\u9ea6\uff0b\u9eb9\uff0b\u6728\u306e\u6a3d\u3067\u4f5c\u3089\u308c\u308b\u91a4\u6cb9\u9eb9<\/h3>\n

[Deutsch]
\nUnsere Reise begann in einer Halle, in welcher riesige Stapel von Sojas\u00e4cken gestapelt waren. Dort wurden uns Soja, Salz und Weizen als die Hauptzutaten der Sojasauce vorgestellt.
\nAls erster Schritt wurde gezeigt, wie die Sojabohnen mit speziellen Mikroorganismen von Pilzen angereichert werden und Weizen beigemischt wird. Dadurch entstehe \u201eKoji”, welches man anschlie\u00dfend zusammen mit Salz und Wasser in gro\u00dfe Holzf\u00e4sser geben w\u00fcrde. In den Holzf\u00e4ssern fermentiert es und wird im Winter 1 mal t\u00e4glich, doch im Sommer ganze f\u00fcnf mal t\u00e4glich per Hand gewendet.<\/p>\n

[English]
\nOur journey began in a hall in which huge stacks of soy sacks were stacked. There we were introduced to soy, salt and wheat as the main ingredients of soy sauce.
\nAs a first step, it was shown how the soybeans are enriched with special microorganisms from fungi and how wheat is mixed in. This creates “koji”, which is then placed with salt and water in large wooden barrels. In the wooden barrels the koji ferments and is turned by hand once a day in winter and five times a day in summer.<\/p>\n

\"\"<\/p>\n

\uff12\u5e74\u9593\u719f\u6210\u3055\u305b\u3066\u3067\u304d\u308b\u91a4\u6cb9\u306e\u8272\u3002\u5e03\u3067\u300c\u3082\u308d\u307f\u300d\u3092\u7d5e\u3063\u3066\u91a4\u6cb9\u306b<\/h3>\n

[Deutsch]
\nDas Stadium der Fermentation konnte man sehr gut an der Farbe des Gemischs erkennen. In einem Fass fermentierte das Gemisch schon seit zwei Jahren und die Farbe war so dunkelbraun, wie man es von Sojasauce kennt. Nach diesen zwei Jahren wird das Gemisch, nun \u201eMoromi” genannt, in Stofft\u00fccherlagen gegeben und die Sojasauce wird in der Presse aus dem Moromi gepresst.<\/p>\n

[English]
\nThe stage of the fermentation could be seen very well by the color of the mixture. One of the mixtures had been fermenting for two years and the color was as dark brown as one would expect from soy sauce. After these two years, the mixture, now called “moromi”, is placed in layers of cloth and the soy sauce is pressed out of the moromi.<\/p>\n

\u6642\u9593\u3068”heart and soul”\u304c\u91a4\u6cb9\u3092\u80b2\u3066\u3066\u3044\u308b<\/h3>\n

[Deutsch]
\nIn s\u00fc\u00dfen Fl\u00e4schchen abgef\u00fcllt kann die Sojasauce dann verkauft werden.
\nDer ganze Prozess dauert l\u00e4nger, als ich erwartet h\u00e4tte, aber man konnte gut sehen, wie viel Herzblut in der Produktion steckte, was es nochmal faszinierender macht.<\/p>\n

[English]
\nBottled in cute bottles, the soy sauce are ready to be sold.
\nThe whole process takes longer than I expected, but you could see the heart and soul that went into the production, which makes it all even more fascinating.<\/p>\n","protected":false},"excerpt":{"rendered":"

Frida Henrike Denning\u3055\u3093\u306f\u30c9\u30a4\u30c4\u51fa\u8eab\u306e\u7559\u5b66\u751f\u3002\u4eca\u5e744\u6708\u304b\u3089\uff12\u5e74\u751f\u306b\u7de8\u5165\u3057\u3001\u6765\u5e741\u6708\u307e\u3067\u6ede\u5728\u3057\u307e\u3059\u3002\u65e5\u672c\u3067\u306e\u4f53\u9a13\u3092\u30c9\u30a4\u30c4\u8a9e\u3068\u82f1\u8a9e\u3067\u6298\u3005\u306b\u5bc4\u7a3f\u3057\u3066\u3082\u3089\u3044\u307e\u3059\u3002\u4eca\u56de\u306f\u91a4\u6cb9\u5de5\u5834\u306e\u898b\u5b66\u8a18\u3067\u3059\u3002 the pho […]<\/p>\n","protected":false},"author":1,"featured_media":1207,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[107],"class_list":["post-1206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-topic"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/posts\/1206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/comments?post=1206"}],"version-history":[{"count":1,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/posts\/1206\/revisions"}],"predecessor-version":[{"id":1211,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/posts\/1206\/revisions\/1211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/media\/1207"}],"wp:attachment":[{"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/media?parent=1206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/categories?post=1206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.waseda.jp\/school\/honjo\/wp-json\/wp\/v2\/tags?post=1206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}