KIKKOMAN INSTITUTE FOR INTERNATIONAL FOOD CULTURE
---

(4) Making a Barrel
The fabrication of a shoyu Yuidaru follows several processes.



Because shoyu has high permeability, even an undetectable small crack in the packing with cause shoyu to leak. In the case of shoyu barrels, to prevent leakage, methods were developed to use only 100-to 300-year-old Akita cedar with tightly spaced annual rings, showing limited summer growth. Timber dried for about 3 months is used.

Enormous labor and time is required for fabricating barrels, but in the golden age of barrel production, by division of labor, the craftsmen of Noda are said to have produced a daily average of sixteen barrels per craftsman.


bExhibition TOPb
Copyright(C) Kikkoman Corporation. All Rights Reserved.