Soy sauce is made by fermenting steamed soybeans, roasted wheat and salt. And this tank was used in the fermenting process in olden times.

In these casks, thick, salty water and the koji which has brewed for three days are mixed. This mix is called the Moromi.
Koji is a type of mould which produces lots of useful enzymes. It’s these enzymes which change the wheat and beans into soy sauce.

Mr. Shin-ichi Namekawa, the chief of general affairs section:
"The moromi is kept for 6 months in these casks. It is fermenting, so you can see the bubbles rising in the moromi. Can you see some there?”

Tairyo-bata – Big Catch Banners were originally flown on the boats to tell the people waiting on shore that a big catch was coming in.

The owner, Mr. Noritoshi Miyazawa suggests that Jaffar could try painting.
He prepares some bottles of bright, vivid colours. These striking colours are ideal for Tairyo-bata because they are so easy to spot at a distance.

Jaffar paints with Mr. Miyazawa’s gentle guidance.

Jaffar Baloch:
"Oh, I like this… it’s exciting to be an artist of this traditional art."

Visitors can try to make Miracle Rice Crackers at Inubo station.
Ms. Toshiko Arai is going to teach Jaffar.

Ms. Toshiko Arai:
“Bake both sides till it becomes fox brown. It will fluff up from time to time, so press those bits down with your thumb.”

Jaffar Baloch:
“Hum, it is very good. Oishi. And this fragrance of soy sauce and baked rice is also very nice.”