🍱 Shoyu-no-mi (Soy sauce seeds)

"Shoyu no Mi" is a preserved food that has been passed down in the Ashiyasu region, made by fermenting soybeans and koji (malted rice). It is a local dish unique to the Ashiyasu region. The Ashiyasu region has long been characterized by its sloped terrain and cold climate, making it unsuitable for conventional vegetable cultivation and rice farming. Soybeans, known for their cold resistance, have been cultivated abundantly in this region. In each household, soy sauce is made from soaked soybeans, and the leftover beans become "shoyu no mi," a nutrition-packed side dish and valuable source of protein. This practice has been a tradition, and even though soy sauce is now readily available, "shoyu no mi" continues to be made and cherished every year. The preparation method varies among households, and due to the use of koji in the fermentation process, the taste and aroma subtly differ based on factors such as temperature and the skills of the maker.