Photo by Ezra Pollard
Bob Florence started his journey into making shōyu as a home hobbyist.
EzraPollard.com
Photo by Ezra Pollard
Soybean and wheat koji mash is aged for over a year before it gets layered into a press that extrudes the liquid shōyu.
Photo by Ezra Pollard
The critical component for making shoyu and miso is koji (or mold) that helps kickstart the fermentation process. (Pictured here is rice koji used to make miso.)
Photo by Ezra Pollard
Moromi’s small batch, hand-crafted soy sauce uses traditional fermentation methods.
