【たつの】オリジナル醤油づくり体験！たつの市の『発酵LabCoo』で味わう醤油の世界【ロカプラ兵庫】

【たつの】オリジナル醤油づくり体験！たつの市の『発酵LabCoo』で味わう醤油の世界【ロカプラ兵庫】

This is a herb soy sauce with a pleasant scent. It has a herbal aroma. Here’s the customized version. Here is our original soy sauce! Hello and good evening to those who are watching the Local Prime Channel. We are the Local Prime Channel reporters. I’m Marina Nishino. And I’m Momona Kanzaki.

In our Local Prime Channel, we focus on items and people associated with Hyogo Prefecture and broadcast them so that everyone can experience the new charm of Hyogo Prefecture. So, today, we are in Tatsuno City in Hyogo Prefecture. And we are going to visit “Hakko LabCoo.”

Today, we’d like to show you the soy sauce-making workshop that’s taking place here. Let’s get going! Hakko LabCoo

[Tatsuno City, Hyogo Prefecture, has soy sauce facilities that have been in operation since the Edo period. This café also serves as a workshop where you can produce fermented foods including miso, soy sauce, amazake, and nukazuke. They also sell an exclusive beverage and unique items sourced from all across the country.]

They also have parking lots. Hello. Hello, thank you for your time. I heard that we could make one-of-a-kind soy sauce. So, we’d like to enjoy that while learning from you. Today, we are going to make an original soy sauce. In this workshop, you get to make one-of-a-kind soy sauce.

We have different seasonings here. You put these in a bottle that you have. Then, you add soy sauce to make your original soy sauce. We have these things here. But I am sure you don’t know what or how much to put in. So here, we have 5 samples of soy sauce.

First, you decide what type of soy sauce you want to make. Japanese-style. Chinese-style. And Western-style. There are five types of them. You can smell them and choose the one you like. The first one is a typical Japanese-style soy sauce. 2: Soy sauce with Japanese pepper. 3. Chinese-flavored soy sauce. Oh.

This must be tasty! This is an herb soy sauce with a pleasant scent. Oh! It has a herbal aroma. And the last one is for promoting appetite. It’s spicy soy sauce. I was immediately drawn to the name. It’s attractive. The fifth one has a special taste rather than a smell.

It’s got a lot of pepper. So we have to choose one of these. Oh my god, what should I do? Which one is popular? The first, Japanese-style one is popular with everyone. But you can get this at a supermarket. So, I suggest that you try the others.

People who love Japanese pepper select the one with Japanese pepper. And the Western-style one is popular, too. I can’t decide. Okay. Have you decided? The Chinese one. Then, I’ll go for this one. I’m going to choose a different one. I’m going for this one. So, I’m sure you each brought back the recipes.

So, you can add each ingredient as directed in the recipe. And you’ll have the same soy sauce you saw earlier. This is merely a guideline. Below, you can see further suggestions. We propose several combinations. So, you can try that, too. If you like spicy stuff and want to increase red hot pepper,

That’s possible, too. Alternatively, if you see something that’s not on the list but want to try adding it, you are free to do so. So, this is only a base. You are free to create your own soy sauce from there. So, as an umami base, we have kelp

We put kelp in every soy sauce. Yeah, kelp is a common element in soy sauce. 3 pieces of kelp 1, 2, 3 Onion I didn’t know you could put onions in it. I had no idea. I’m already having fun! Red hot pepper What should I do? I can’t eat much spicy stuff.

Maybe just a pinch You are right. Then, I’m going to add a pinch of it. A pinch See ya! So rosemary is the herb element. Oh my god. Wow, this is rosemary. So, what would it be like if I added basil? You can experience more herb flavor.

Then I’ll add it based on your suggestion. Okay! I’m good! First, kelp. This is a Chinese-flavored soy sauce. Three pieces of kelp. Onion I think this is enough. Star anise So this is what it smells like. This is the first time I’ve smelled it. Dried shiitake mushroom. You put five of these in.

You can reduce the quantity if you like. Then, I’ll put only three. Is there anyone who puts in a lot? Yes, yes. Some people really like spicy stuff. Some fill half the bottle with red hot pepper. Well… Let’s see what will happen. I’m just going to put a little. Look

Here’s the customized version. Then, we shall pour the soy sauce there. Oh, it’s filled. Yes, it is. Now, I’m going to put this in hot water. It’ll take some time while we heat these. So, meanwhile, I’d like to talk about soy sauce a little bit. I’d like to use this pamphlet to explain.

Dark soy sauce and light soy sauce I’m sure you are familiar with these two types. Tatsuno City is where the light soy sauce was created. Light soy sauce is heavily used in Kyoto’s Kaiseki cuisine. So in the Kansai area (western Japan), I think light soy sauce is very popular.

Now, inside the pamphlet, you can see how the soy sauce is made. You can see the ingredients for making soy sauce. What is this? Soybeans? That’s right. Then, what is this? Wheat? Correct! It’s wheat. You grind these to make flour. Soybeans are steamed. So, we mix the steamed soybeans and wheat.

There, we sprinkle Aspergillus oryzae. That is how we make koji for soy sauce. There, we add salt water. With fermentation, it will transform into soy sauce. This bacteria is naturally fermented. You filter this to get soy sauce. At factories, they compress it. But at home, it’s difficult to do that. Wow.

So what is dripping down is soy sauce. So the soy sauce trickling down has only been filtered and contains microbes and yeast. If we sell them in this condition, the flavor may change during circulation. Manufacturers usually heat and filter it. That way, they create a product whose flavor won’t change.

You can’t sell it as soy sauce just by filtering it. You usually can’t get this kind of soy sauce. However, we are utilizing just filtered soy sauce. So we’re using a unique soy sauce today. It’s fresh, then. What is the difference between dark soy sauce and light soy sauce?

They say that the light soy sauce isn’t as light as the dark one. It’s richer.. Correct. Anything else? The color? Exactly! You said that the light soy sauce is richer. We are talking about the salinity concentration. The salinity concentration of dark soy sauce is 16%. That of light soy sauce is 18%.

The difference is 2%. You might think that 2% is insignificant. However, a decent soup has a 1% salt concentration. So, we understand that a 2% difference is extremely substantial. There is also one significant distinction between dark soy sauce and light soy sauce. Dark soy sauce is made from soybeans, wheat, and salt.

The dark soy sauce has been filtered here. Concerning the light soy sauce, prior to its filtering, we add amazake. There are various explanations for why people began to add amazake. It is reported that Tatsuno City was home to a large number of sake makers.

But they stopped making sake and started making soy sauce. They also had a lot of sake and koji left over from the sake-making process. They didn’t know what to do with them. So it’s said that they put those in soy sauce barrels, and that’s how it began. We finished heating them.

Now I want you to place caps on them. Can you pull down the lever lightly? That’s it! It’s finished! Wow! It’s still warm. Okay, perfect. Here you go. Thank you. It’s warm. I’d like you to make labels for them. Concerning the paper for labels, These papers are produced at Kobe’s disabled facility.

You can see brown grains. They are strained lees created during the soy sauce production process. We put those in and make papers. This is amazing! What should I write? This is herb soy sauce. Oh, ok! I got it! One-of-a-kind soy sauce. My name is Marina Nishino. I decided to name it “Nishino Mary-sauce.”

Mary-sauce. Not bad! It sounds like rosemary. That’s fantastic! Look! I’m done. This will be the end of the workshop. Thank you very much. We’d like to ask some questions about this Hakko LabCoo. What inspired you to open this place? My wife and I used to work at the soy sauce company nearby.

We were considering what to do after retirement and decided to start this program. In front of our shop, there is a store that sells koji, called Ido Koji Shop. At first, we were thinking of making miso by buying koji there. And we gradually started to provide additional options, and here we are.

We encourage people to use the term “Chisan Chiko” (“local production and local fermentation”). I’m sure you’ve heard of the phrase “local production and local consumption”. By slightly changing the meaning, We want local people to use the local products and ferment them. We want the next generation to continue what we are doing.

So, that’s why this place is called “Hakko(fermentation) Lab”.” As the saying goes, every family has miso in their house. As a result, each family has its own distinct taste that is passed down to subsequent generations. But now, we don’t see that very often. We are somewhat sad about it.

So, we want this type of activity to be passed down to future generations. Can you tell us about the Hyogo Field Pavilion for the Osaka/Kansai Expo? First of all, a visit to Tatsuno reveals that stunning views still exist. This region has been classified as a Preservation District for Historic Buildings.

We are getting more visitors here. We want them to not only come here but also to have a variety of experiences. So we submitted the soy sauce-making workshop that you attended today to be certified as the Hyogo Field Pavilion.

Do you have any plans or things that you want to do in the future? The number of soy sauce, miso, and sake sellers is gradually diminishing. We want more people to know about this cultural thing. With that in mind, we created a facility in the back to make koji (molted rice).

And little by little, we sell it and sell miso using that koji. We also hold a workshop for foreigners where they can enjoy creating koji. We want international visitors to Tatsuno to learn about fermentation culture. And when they return to their home nations, we want them to share what they have learned.

We hope to create that kind of relationship in the future. Wow, that’s great. Thank you! So, we enjoyed the soy sauce-making workshop. Thank you very much. We did a lot of things we had never done before, and we loved it all.

It’s not the same as a craft lesson, but I had a lot of fun combining different things. We got to put in things we’d never seen before. We learned a lot of things today. I think I’m going to be picky about soy sauce from now on. We learned a lot about soy sauce.

And I believe we will be able to enjoy more cooking. Thank you very much. We enjoyed the “my soy sauce-making workshop” at Hakko LabCoo. We hope you’ll visit this place and experience it. Please review the terms and conditions before signing up on the Hakko LabCoo official homepage. So, Marina Nishino and

Momona Kanzaki guided you through Hakko LabCoo’s one-of-a-kind soy sauce-making workshop. See you next time! Bye!

今回の動画では、たつの市にある発酵LabCoo(はっこうラボ クー)を訪れてきました👋 発酵食教室＆カフェがあるこのお店では、驚きの体験が待っています。

🥢 オリジナル醤油づくり体験！
この動画では、私たちはなんとオリジナルの醤油づくりに挑戦！薬味を加えて、自分だけの醤油を手作りできるんです。たつの市は薄口醤油発祥の地として知られ、その歴史と伝統に触れることができます。

📚 知識が身につく！
さらに、醤油の製造工程についても詳しく学びました。発酵LabCooは、醤油メーカーで勤めていた夫婦が立ち上げ、”地産地酵”をテーマに発酵のものを伝える使命を果たしています。知識が身につく贅沢な時間でした。

🎥 一緒に冒険しよう！
この動画では、ひょうごフィールドパビリオンに認定された『発酵LabCoo』の醤油づくり体験をご覧ください。動画の最後には、あなたも訪れてみたくなるかもしれませんよ！

👍 高評価とチャンネル登録をお願いします！
発酵LabCooの魅力を広めるために、高評価やチャンネル登録をお願いします。新しい冒険や体験動画もお楽しみに！

撮影協力：発酵LabCoo
たつの市龍野町下川原２２−２
https://www.instagram.com/labcoojp/

今回のレビュー情報
・”地産地酵”たつの醤油文化
・オリジナル醤油づくり体験

#ローカルプライム #発酵ラボクー #兵庫県 #たつのカフェ #発酵食品 #自家製酵母 #発酵生活 #腸活 #macrobiotic #体に優しい
※詳細は公式情報などをご確認ください。

【事前に知っトク！！兵庫のバスチケット🚌 💨】
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①🏯Hyogo Amazing Pass（訪日外国人専用チケット）
訪日する外国の方へ朗報です！アクセス方法が色々あって複雑・・・1つにまとめるなら神姫バスを使って兵庫観光🚌 💨兵庫県内を走る路線バスが乗り放題のチケットでたったの1日1000円！デジタルチケットなのでストレスフリー！スマホでクレジット決済し降りる時に運転手に見せるだけでOK！！神戸で神戸牛、明石で明石焼き、姫路で観光も可能なスペシャルチケット

▼▽ Hyogo Amazing Pass 購入ページ 📲
https://moberss.com/ja-JP/product/e8d11748-bc78-41e4-a8f7-57451479c28d?category=Events

②🗼 Kobe 1-day loop bus ticket
神戸中心エリアを観光するなら「Kobe 1-day loop bus ticket」がお得！市内を走るバス「シティーループ・ポートループ」1日700円で乗り放題のデジタルチケット！スマホでクレジット決済し乗降時にスマホ画面を見せるだけ！

▼▽ Kobe 1-day loop bus ticket 購入ページ 📲
https://moberss.com/ja-JP/product/f50add9b-9a4c-498e-94ca-cfaa232c7f71?category=Events

▼▽ バスの乗り方はコチラをご参考ください


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▽チャンネルプロフィール概要
兵庫のいいもの・通な情報を発掘し、皆さまと兵庫県内地域とのこころの距離が キュッと縮まるようなメディアEC『ローカルプライム』が運営しています。

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