#33 牛の毛や血を使った代用醤油！？醤油の醸造法と規格が生まれた大事な歴史的背景。｜塩と醤油＜9＞

from ラジオただいま発酵中 · host Hakko Design Lab.

「醤油の醸造法と規格」をテーマに、いっしー＆ヒラクが語る回。近代化による製塩技術の革新、イオン交換膜製塩法、満州と大豆、代用醤油の誕生、JAS規格、本醸造と混合醸造、醤油の等級、窒素分などをテーマに、おしゃべりが弾みます！

Episode metadata supplied by the publisher feed · Published Apr 12, 2022

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#33 牛の毛や血を使った代用醤油！？醤油の醸造法と規格が生まれた大事な歴史的背景。｜塩と醤油＜9＞

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This episode was published on April 12, 2022.

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