Master Artisan: Shingen Nanba ( 8th generation Shoyu Brew master )
This lecture explores soy sauce as a key element of Japanese culinary tradition, not only as a seasoning, but as an important representation of Japan’s fermentation culture.
Mr. Namba will speak on the rich history and role in daily life, the art of traditional wooden barrel brewing, and the carefully selected ingredients, including local soybeans, prized Tanba black soybeans, two types of salt, and wheat.
As an 8th-generation brewer, Mr. Namba is dedicated to preserving his family’s legacy while embracing the future.