henokappaさんの おぼえた日記 - 2012年7月1日(日)

Soy sauce is a multi-purpose condiment essential to Japanese cooking.
Sushi and sashimi are dipped in soy sauce before eating.
Sukiyaki meat smells and tastes great because it's swsoned with soy sauce.
There are many kinds of soy sauce.
The koikuchi variety is the most common one.
It's dark in colour and has a strong aroma.
The usukuchi variety is pale.
It's perfect for accentuating the tastes and colours of natural ingredients.
By using different types of soy sauce according to your cooking needs,you can make your dishes taste better and look better.
Let's look at the traditional way making soy sauce.

First,you need steamed soybeans and roasted wheat.
A type of mould called kojikin is added to them,and the ingredients are carefully mixed.
麹菌って「カビ」の一種なのね。

Left for a few days,the mould breeds,and the culture is now called koji.
left for a few days数日後
breed繁殖する

Next,a solution of salt in water is added to the koji.
solution溶液
solution of salt in water　塩水

The resulting mizture,called moromi,will turn　into soy sauce.
When left in vats for a few months,the moromi undergoes the chemical change known as fermentation.
fermentation発酵

The mould breaks down the protein in the soybeans to make amino acids,which are respomsible for producing umami.
amino acidsアミノ酸
respomsible for ～の原因である

There are many fermented food products in Japan,such as miso,natto,and sake-and soy sauce is one of them.

--------------------------------------------------------------
Yesterday I went to Nara and I looked at a factory of soy sauce.
So I looked for some sentences of soy sauce from "Trad Japan"

昨日、奈良の醤油工場（蔵？）に見学に行きました。
そこで「トラッドジャパン」から英文を探してみました。

醤油の搾りかすという物を見せて頂き、お酒でいう酒粕のようなものです。
と聞いて少し、食べてみました。
しょうゆ味の紙、という感じ。
その後に蔵の人が
「この搾りかすは牛や豚の飼料として使ってます」
・・・・・・・
食べちゃったよ(>_<)
でも、まっ、牛や豚が食べるものを人間が食べても死なないだろう！