Shoyu

In 2013, traditional Japanese cuisine known as "washoku" has been registered to UNESCO’s Intangible Cultural Heritage list. Gaining high global popularity and recognition, washoku such as sushi, teriyaki, sukiyaki and ramen are seasoned with shoyu which is the key ingredient of these recipes. Soy sauce, traditionally known as shoyu is an indispensable ingredient long loved by the Japanese. This book captures its beauty through diverse angles including fragrance, brewage and creators.


About this series

The most appreciated characteristics of Japanese slow craft are its fineness and detailed accuracy. How and why are these features created? The series pick-up traditional Japanese items such as "washi" (Japanese paper), "shoyu" (Japanese soy sauce) or "tenugui" (Japanese hand towels) and attempt to precisely illustrate in-depth, on each of these traditional industries into one book. It describes and features the traditional skills and methods passed on from the past generation to the present, exploring the spirit of such craftsmen creating those products. In addition, the encircling atmosphere which furthermore grooms the presence and value of such traditional items is depicted from diverse angles. Also, the features of "high quality" are visualized through numerous photographs. Despite the rapid and growing global transition from hand to digital made items, this e-pub series aim to transmit the significant presence of slow craft to all those worldwide loving hand-made crafts created by hands of skillful Japanese craftsmen.