{"id":164423,"date":"2020-11-13T22:19:01","date_gmt":"2020-11-13T21:19:01","guid":{"rendered":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/?p=164423"},"modified":"2020-11-13T22:19:01","modified_gmt":"2020-11-13T21:19:01","slug":"wie-in-japan-seit-ueber-200-jahren-sojasosse-gemacht-wird","status":"publish","type":"post","link":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wie-in-japan-seit-ueber-200-jahren-sojasosse-gemacht-wird\/","title":{"rendered":"Wie in Japan seit \u00fcber 200 Jahren Sojaso\u00dfe gemacht wird"},"content":{"rendered":"<p>Bin mir gerade nicht ganz sicher, ob die in der Fueki Syoyu Brewing Factory schon vor 200 Jahren diese maschinellen M\u00f6glichkeiten hatten, um ihre . Wahrscheinlich eher nicht. Aber am Rezept und am Produktionsprozess hat sich wohl bis heute  neben dem nicht viel ge\u00e4ndert. Und machen wir uns nichts vor: Sojaso\u00dfe ist in all unserer K\u00fcchen heute deutlich wichtiger und somit omnipr\u00e4senter als Maggi. Ist echt so, glaube ich. <\/p>\n<blockquote><p>Masatsugu Fueki uses the same traditional practice of making soy sauce that his predecessors used at Japan\u2019s Fueki Syoyu Brewing over 220 years ago. Fueki takes us through the factory and the multi-step natural brewing process which only uses three ingredients \u2014 soybeans, flour, and salt. <\/p><\/blockquote>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/P6bk_AGu5mw?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=de-DE&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><br \/>\n<small>(via <a href=\"https:\/\/boingboing.net\/2020\/11\/13\/this-is-how-real-soy-sauce-is-made.html\">BoingBoing<\/a>)<\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bin mir gerade nicht ganz sicher, ob die in der Fueki Syoyu Brewing Factory schon vor 200 Jahren diese maschinellen M\u00f6glichkeiten hatten, um ihre .&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wie-in-japan-seit-ueber-200-jahren-sojasosse-gemacht-wird\/\">Mehr lesen -&gt;<span class=\"screen-reader-text\">Wie in Japan seit \u00fcber 200 Jahren Sojaso\u00dfe gemacht wird<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":164425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[439,3083,75,8259],"class_list":["post-164423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nur-mal-so","tag-food","tag-how-its-made","tag-japan","tag-soy-souce","entry"],"jetpack_featured_media_url":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-content\/uploads2\/2020\/11\/Bildschirmfoto-2020-11-13-um-22.18.00.jpg","jetpack_shortlink":"https:\/\/wp.me\/pXEnA-GLZ","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts\/164423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/comments?post=164423"}],"version-history":[{"count":2,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts\/164423\/revisions"}],"predecessor-version":[{"id":164427,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/posts\/164423\/revisions\/164427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/media\/164425"}],"wp:attachment":[{"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/media?parent=164423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/categories?post=164423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/wp-json\/wp\/v2\/tags?post=164423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}