フンドーキンは味噌と醤油を作る日本の会社です。日本に来た時から、毎朝APUのカフェテリアで味噌を食べます。おいしし、安いし(ただ30円)、そして体にいいです。フンドーキンの醤油は特殊な味がある。私は日本に来る前に日本の醤油を使ったことはありません。ですから、フンドーキンの醤油はちょっと甘いと思いました。
As one of the employees at Fundokin stated, a predisposition to a certain type of flavor is acquired early on in one's life. In order to retain loyal customers, one mustn't stray far from a specific flavor that has built the company. It surprised me the first time I tasted Japanese (or more specifically Fundokin's) soy sauce. It's distinctly sweeter than, say, Magi or Kikkoman soy sauces that you might be accustomed to in the States.
Still, the factory tour of the miso and shoyu factories were just as interesting as the Texas Instruments factory visit. You can see a lot of mechanization of the process, but there's still plenty of evidence of old-fashioned practices. The most amazing was the use of completely wooden barrels (in the above picture) to incubate the soy sauce for up to three years! No nails at all in these barrels; these things are gigantic. They say it's because wooden barrels give better flavor than concrete ones.
As one of the employees at Fundokin stated, a predisposition to a certain type of flavor is acquired early on in one's life. In order to retain loyal customers, one mustn't stray far from a specific flavor that has built the company. It surprised me the first time I tasted Japanese (or more specifically Fundokin's) soy sauce. It's distinctly sweeter than, say, Magi or Kikkoman soy sauces that you might be accustomed to in the States.
Still, the factory tour of the miso and shoyu factories were just as interesting as the Texas Instruments factory visit. You can see a lot of mechanization of the process, but there's still plenty of evidence of old-fashioned practices. The most amazing was the use of completely wooden barrels (in the above picture) to incubate the soy sauce for up to three years! No nails at all in these barrels; these things are gigantic. They say it's because wooden barrels give better flavor than concrete ones.
Basically, we had a nice trip walk around the interior of both miso and shoyu factory - there's also a video on the YouTube channel of some clips I managed to get during the trip. And of course, a link to the album from the trip. It also includes the break we had in between miso and shoyu factory tours. This included an awesome lunch and a little stroll around Usuki, Oita.
Categories:
Field Activity