Shoyu no Mi is a traditional preserved food of Yamanashi Prefecture made by fermenting soybeans with barley koji. According to tradition, households in Yamanashi once made their own soy sauce from soybeans, and the soybeans left over in the process were fermented and called 'shoyu no mi.' It was once a traditional food of the Kyochu area of the Kofu Basin, but today it is handed down only in the Ashiyasu area of Minami-Alps City. Ashiyasu is a cold, high-altitude area at the foot of the Southern Alps with much sloping land. Because the land is unsuited to growing vegetables and rice, soybeans, which are hardy against the cold, have long been widely cultivated. Boiled soybeans are mixed with barley koji, left to grow mold in wooden boxes, and dried; they are then rehydrated with water and sake and seasoned with salt to finish. The traditional way to enjoy it is with green onions or shirasu-boshi (dried baby sardines) added, served on barley rice. As a valuable source of protein, it has supported winter meals in the mountains.
Origin
Shoyu no Mi is a food born in the days when soy sauce was made by hand at home. According to Yamanashi Prefecture's introduction, soy sauce was made from soybeans softened in water, and the leftover soybeans were fermented and called 'shoyu no mi.' Ashiyasu, the main area where it has been handed down, is a cold, high-altitude area with much sloping land that was unsuited to growing vegetables and rice. For this reason, many soybeans, which are hardy against the cold, were grown, and even the beans left over from soy sauce making were used without waste as a valuable source of protein.
History
In the past, Shoyu no Mi was made as a traditional food of the Kyochu area. It was prized as a preserved food for winter, and preparation begins around October, when the soybean harvest starts. Today, the only place where the tradition continues is the Ashiyasu area of Minami-Alps City. In Ashiyasu, it is still made every year in each household, and it is sometimes served as a local dish at local inns. It has also been featured on local television and elsewhere and is introduced as part of the region's food culture.
Features
The soybeans are soaked in water overnight and boiled for about four hours until they are as soft as natto. They are dried for about an hour while cooling, mixed with finely broken barley koji, and packed into wooden boxes lined with straw. When the inside of the box is kept at around 20°C, white mold grows, and the beans are stirred and kept warm again. When the mold turns from white to black and black mold covers the whole batch, it is dried and stored. When eating, it is rehydrated with water and a little sake and seasoned with salt, and it is ready to eat in about a week.
Main Ingredients
Food Culture
It was once commonly eaten on barley rice and was an important side dish that supported life in the mountains. The method differs from household to household, and the flavor and aroma vary subtly depending on how far the koji has fermented and the maker's touch. The depth of Shoyu no Mi lies in the fact that each home has its own flavor, even within the same area.
FAQ
Q. Is it the same as 'shoyu no mi' from other regions?
A. Fermented foods called 'shoyu no mi' also exist in Yamagata Prefecture and elsewhere, and a known type is made by adding koji to the soybeans and wheat produced in the soy sauce manufacturing process and fermenting them. Ashiyasu's Shoyu no Mi is distinctive in that boiled soybeans are mixed with barley koji, allowed to grow mold, dried once, and then rehydrated before eating.
Q. Where can I eat it?
A. Shoyu no Mi is a preserved food made mainly in households in the Ashiyasu area. Because it is sometimes served as a local dish at local inns, it is a good idea to ask your lodging when visiting places such as Ashiyasu Onsen. Preparation begins around October, and it has traditionally been eaten in winter.