There are many masters around us who make homemade food with traditional methods.
Soy sauce and miso, indispensable to the Japanese diet, used to be made at home. It may be difficult to find such people nowadays as we normally buy them at supermarket, but we are fortunate that many of our friends are very good at handwork and share with us the joy of making things by hand.
The other day we participated in a workshop on making soy sauce. We roast and grind brown wheat, mix it with soybeans and koji mold, soak it in salt water, and let it sit for a year, stirring occasionally.
The delicious soy sauce will be ready after a year. (The soy sauce in the photo is the one we made last year)