Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan. In huge cedar barrels, Moromi, a viscous mass of cooked soybeans and roasted wheat ferments together with water and the "tanekoji", a mushroom that has previously sprouted on the steamed soybeans for 3 days

RFID:2A2D34R

Preview

Image details

Contributor:

Georg Berg / Alamy Stock Photo

Image ID:

2A2D34R

File size:

60 MB (2.9 MB Compressed download)

Releases:

Model - no | Property - noDo I need a release?

Dimensions:

5610 x 3740 px | 47.5 x 31.7 cm | 18.7 x 12.5 inches | 300dpi

Date taken:

10 September 2019

Location:

Hamakita Ward, Hamamatsu, Shizuoka Prefecture, Japan

More information:

Soja Factory in Hamamatsu, Japan

Search stock photos by tags

Similar stock images

RF2A2D137–Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan

RFRNATD9–salted soybean paste fermented in jar. soy production

RM2PFCJNA–The Kikkoman logo hangs on huge soy sauce tanks in Noda, Japan, Oct. 19, 1999. If there's any place suited to soy sauce hyperbole, it's Noda, a hamlet 35 kilometers (20 miles) north of Tokyo, that has served as the center of Japanese soy sauce production for centuries. The place lives and breathes soy sauce, literally. (AP Photo/Katsumi Kasahara)

RMJPC57A–A man rotates a Taga Hoop during an event in Hekinan, Aichi Prefecture in July 2016. Japanese soy sauce and miso fermented soybean paste makers have been holding competitions to hula 'taga,' or the bamboo hoop used to fasten the wooden barrel that holds the fermented products, in a bid to maintain the condiments' traditional production method. (Kyodo) ==Kyodo

RF2A2D584–Shohei Nozue explains to reporter Angela Berg that the moromi is stirred with a large paddle every seven days in summer and every 14 days in winter. Fermentation and time are the most important components for a high-quality soy sauce. Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan

RFRNATER–salted soybean paste fermented in jar. soy production

RMJPC576–Yoichi Ninagawa, president of Nitto Jozo Inc., a white soy sauce maker, stands with a Taga Hoop in Hekinan, Aichi Prefecture in July 2016. Japanese soy sauce and miso fermented soybean paste makers have been holding competitions to hula 'taga,' or the bamboo hoop used to fasten the wooden barrel that holds the fermented products, in a bid to maintain the condiments' traditional production method. (Kyodo) ==Kyodo

RFRNATG9–salted soybean paste fermented in jar. soy production

RF2DW5TGB–Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan

RFRNATGB–salted soybean paste fermented in jar. soy production

RF2DW5TGC–Production of Japanese soy sauce in 1872 Mejiiya Shoyu manufactory in Hamamatsu, Japan

RFRNATGC–salted soybean paste fermented in jar. soy production