こんにちは！いつもご視聴いただき、ありがとうございます。 私たちの動画では、RUclipsの設定から字幕を追加することができます。 多くの視聴者様にご活用いただいている機能で、日本語をはじめ、さまざまな言語に対応しています。 もちろん、字幕なしでもお楽しみいただけますが、字幕を使用すると、より深く楽しんでいただけるはずです。 ぜひご利用ください！ Hello! Thank you so much for always watching our videos. In our videos, you can enable subtitles through the settings on RUclips. Many of our viewers use this feature, and it’s available in Japanese as well as various other languages. Of course, you can enjoy the video without subtitles, but with them, you might find the experience even more enjoyable. Please feel free to give it a try!
"Japanese miso really is something special, isn’t it? There’s such a rich, unique flavor to it! How wonderful that your friend brought some from Japan and cooked for you. It sounds like you had an amazing meal together 😋❤️ I hope you get to enjoy more Japanese flavors soon!"
Thank you for sharing this. I love miso because it lends so much savory flavor to dishes and sauces. I have not really cooked with it much, but I am definitely going to see if I can find this in the states. Having an ingredient that is made with such care by the workers and company is with the price, especially knowing that the company strives to provide a delicious, quality product and that the trust their customers give them is so very much a part of what they do.
"I'm so glad to hear you appreciate miso’s flavor! It really does add a wonderful savory depth to dishes. I hope you’re able to find some locally and give it a try 😊 Knowing that each batch is crafted with care by dedicated artisans in Japan adds something truly special to the experience. I hope it brings a new dimension to your cooking!"
Nice clip! Almost not a day in my years in Japan went by without eating red miso. The fermentation can also be extended: okinawan style tofu can be fermented with red miso some 3 weeks, the result is like a fine French dessert cheese! Awamori at the end to stop the fermentation. Arigato!
Thank you for the interesting comment! It’s amazing how red miso and its fermentation can create such unique flavors. The connection to Okinawan tofu and the use of Awamori sounds delicious!
Miso is so lovely. There's so much depth to it, and it lends itself to almost any savory dish or tangy sauce ever. And videos like this really interest me.
I will definitely look for your products here in the states.. knowing how a product is made and the process that used builds that trust. This manufacture is almost done completely by hand .
"Thank you so much! Knowing that the care and craftsmanship in each product can build trust really means a lot to us. We’re thrilled you’re interested in finding our products in the U.S.! Each item being nearly all handmade is something we’re proud of."
"Red miso is so delicious, isn’t it? Yes, awase miso is actually a blend of red and white miso! Your Autumn Udon sounds amazing-perfect for this season 🍂🌙 Hope it turned out great!"
"What an intense physical job-it must be tough on the back! The craftsmanship is beautiful, but it really takes courage to do it. I guess that’s what adds flavor to life!"
Oh, Yum! I can just smell and taste that delicious "Red Miso." I am a Western man, and I have been eating this for over 44 years. Love it. Doctor George Whitehead
Zdravím z Moravy, slyšel jsem že se v Japonsku taky pěstují houby Shiitake. Viděl jsem tedy jak to pěstuje na dubových kládách, ale ne tradičně v Japonsku.
Hmmmm ... rote Miso-Paste ... lecker 🤤 Vielen Dank für die Dokumentation 🤩 Die Herstellung von Soja-Sauce (z.B. Yamasa) würde mich auch sehr interessieren 😉
it really is time to invest in some modern machinery. the only way a good product is produced is only down to the workers understanding of the produce. without due diligence, pathogens can be introduced which could kill thousands of people . the machinery is way past its best . the same produce could be made in a SAFE AND CLEAN environment . placing bowls on the floor is unacceptable and then tipping them off the floor into the produce is risking germs and pathogens into the mix. its impossible to ensure people's health and safety in that kind of environment .in the countries new laws and advancing technology I'm surprised that they are allowed to keep producing like that . everything has to change eventually for the sake of the consumer .
But everything turns out fine and people get to enjoy reasonably priced products from a huge variety of different producers in Japan. Many of the restaurants in Japan I see videos from wouldn't pass a US health department inspection either, but I would feel fine eating there as the important things are done and care is put into what they are making.
@@ottopartz1 No, I'm afraid that the equipment that's being used is not at all appropriate for food handling. This place barely passes scrutiny if it were a machine shop, or a garage.
@@zawzawaung6789 I've seen machine shops and production facilities with dirt floors and much worse than this fine shop. They have concrete floors, use plastic totes, and are wearing gloves, it's a fine shop!
@@ottopartz1 The big idea behind standards for food production safety is so that we can know what happened if a batch is later found to be contaminated. The management of this factory acknowledged that there are differences from batch to batch, yet I see no QC or QA steps in the process that would help to minimize inconsistency. All of the rusty equipment with flaking paint cannot possibly help.
En France, l'usine échouerait aux contrôles sanitaires (bassine en plastique (alimentaire ?), posées au sol, état des machines,...) . Mais, le produit fini passera. Et cela mériterait de nettes améliorations ergonomiques des conditions de travail des employés pour préserver leur dos et leurs épaules. Je pense qu'ils finissent leur carrière dans un état déplorable, s'ils parviennent jusqu'au bout. Ça fait peur pour un pays très développé
こんにちは！いつもご視聴いただき、ありがとうございます。
私たちの動画では、RUclipsの設定から字幕を追加することができます。
多くの視聴者様にご活用いただいている機能で、日本語をはじめ、さまざまな言語に対応しています。
もちろん、字幕なしでもお楽しみいただけますが、字幕を使用すると、より深く楽しんでいただけるはずです。
ぜひご利用ください！
Hello! Thank you so much for always watching our videos.
In our videos, you can enable subtitles through the settings on RUclips.
Many of our viewers use this feature, and it’s available in Japanese as well as various other languages.
Of course, you can enjoy the video without subtitles, but with them, you might find the experience even more enjoyable.
Please feel free to give it a try!
重労働だろうに…本当に感謝です
コメントありがとうございます。
本当に感謝ですね！
味噌造りの動画なのにモンブランが食べたくなった。
味噌は文化！
味噌は間違いなく文化です！！
手作業の多さがすごいですね。ちょっとびっくりしました。
ありがとうございます！赤味噌作りには本当に手間がかかりますが、その分深い味わいが生まれます。驚いていただけて嬉しいです！
豊田市の升塚味噌愛用してる。あそこも樽仕込みの赤味噌。
子供の頃、新城市の母の友人の家庭で作る味噌づくりを経験した。
白も赤も麦も味噌は全部美味い
That process looks back breaking! Kudos to such hard working employees!
This is the exact miso I used to use when I was in Japan. It was always SO good.
Thank you for sharing your memories with us! It’s wonderful to know our video brought back such warm feelings.
I've never tasted miso before, but this video made me want miso soup with tofu bad! Well done 😀
That's y Japan miso are one of very tasty miso I've ever taste my friend bring from Japan And cooked for us and it's so 😋😋😋❤️❤️❤️
"Japanese miso really is something special, isn’t it? There’s such a rich, unique flavor to it! How wonderful that your friend brought some from Japan and cooked for you. It sounds like you had an amazing meal together 😋❤️ I hope you get to enjoy more Japanese flavors soon!"
昔実家の近くでも味噌づくりをしており、祖母について行って手伝っていたので懐かしく思いながら視聴させて頂きました。
地区の人が共同で使っている建物で、集会所のような小ぢんまりとした場所でした。
小学生ぐらいだったので手伝えるのは動画にもある大豆を製麺機のような機械に投入する事ぐらいで、
しばらくやっていると吸い込み口内部の回転部分に潰れた大豆が引っ付いて入りが悪くなり、それを取って落とさないといけないのですが
「機械を止めてから割り箸で取る事、指を入れたら危ない」とよく言われていました。
当時はさほど楽しいとも思いませんでしたが、今になってみれば貴重な経験をさせて貰っていたんだなと思いました。
視聴と素敵なコメントをありがとうございます！
素敵な思い出ですね！味噌を手作りで作っているところも少なくなっているそうなので、とても貴重な体験ですね。
Thank you for sharing this. I love miso because it lends so much savory flavor to dishes and sauces. I have not really cooked with it much, but I am definitely going to see if I can find this in the states. Having an ingredient that is made with such care by the workers and company is with the price, especially knowing that the company strives to provide a delicious, quality product and that the trust their customers give them is so very much a part of what they do.
"I'm so glad to hear you appreciate miso’s flavor! It really does add a wonderful savory depth to dishes. I hope you’re able to find some locally and give it a try 😊 Knowing that each batch is crafted with care by dedicated artisans in Japan adds something truly special to the experience. I hope it brings a new dimension to your cooking!"
Nice clip! Almost not a day in my years in Japan went by without eating red miso. The fermentation can also be extended: okinawan style tofu can be fermented with red miso some 3 weeks, the result is like a fine French dessert cheese! Awamori at the end to stop the fermentation. Arigato!
Thank you for the interesting comment! It’s amazing how red miso and its fermentation can create such unique flavors. The connection to Okinawan tofu and the use of Awamori sounds delicious!
Miso is so lovely. There's so much depth to it, and it lends itself to almost any savory dish or tangy sauce ever. And videos like this really interest me.
Thank you for watching and leaving such wonderful comments! I love miso too!
なるほど、ね。Thank you from Portland Oregon for the interesting video.
Thank you so much for watching from Portland, Oregon! I’m glad you enjoyed the video, and I’ll keep working to bring you more interesting content! 😊
大分オートメーション化されてるんだね
ただ、所々で光る職人の技があるんだろうな
コメントありがとうございます！そうですね、現代では機械化が進んでいますが、赤味噌作りにはまだまだ職人の手作業が必要な工程が多く、技術が生かされています。その職人技が美味しさに繋がっているんです。
Thank you for the explanations about what is happening.
thank you for reading explanationS!!!
Looks delicious.
“Thank you! I’m glad you think so. I hope you get a chance to enjoy the rich flavor of red miso!”
I will definitely look for your products here in the states.. knowing how a product is made and the process that used builds that trust. This manufacture is almost done completely by hand .
"Thank you so much! Knowing that the care and craftsmanship in each product can build trust really means a lot to us. We’re thrilled you’re interested in finding our products in the U.S.! Each item being nearly all handmade is something we’re proud of."
I LOVE red miso. Is it.. awase? Anyway, I was just using that tonight when I was making my famous Autumn Udon. 🍂 🌙
"Red miso is so delicious, isn’t it? Yes, awase miso is actually a blend of red and white miso! Your Autumn Udon sounds amazing-perfect for this season 🍂🌙 Hope it turned out great!"
Love the Artisanal reels.
Thanks.
Thank you for watching and leaving such wonderful comments!
Quel travail physique, bonjour le dos. Beau savoir faire Artisanale mais quel courage, le sel da la vie.
"What an intense physical job-it must be tough on the back! The craftsmanship is beautiful, but it really takes courage to do it. I guess that’s what adds flavor to life!"
真面目に見てなかったら工事現場かと思う規模
ツヤツヤふっくら蒸し大豆のペーストお玉一杯試食したいな😋
手前味噌は同じレシピでも毎年味が違うのに消費者に「あそこの味噌でないと」と思わせる企業努力、重労働なのに女性スタッフに支えられているのですね。
うちではナメコ汁もシジミ汁もこれで仕上げますので感情移入して見てました😊
素敵なコメントをありがとうございます！
赤味噌で作るナメコ汁とシジミ汁は格別においしそうですね！
I love watching this stuff but would be nice to know what ingredients they useing
Thank you for great comments! We have English subtitles, let you check it out🙇
Oh, Yum! I can just smell and taste that delicious "Red Miso." I am a Western man, and I have been eating this for over 44 years. Love it. Doctor George Whitehead
Thank you for watching and leaving such wonderful comments! I'm so happy to see that miso has reached people in the West as well.
Beans, soapy water, sawdust and no OH&S rep makes for very tough women's work
Thank you so much!!
日本は寿司って言われがちだけど、やっぱり味噌なんだよなぁ
その通りです！味噌は寿司と並んで日本の食文化の大切な一部ですね🇯🇵
Тяжёлая ручная работа!
Thank you for watching and commenting! Yes 100%!
Se observa que La seguridad en tareas en altura y la ergonomía son prioritarias en esta fábrica
"Absolutely, safety in high-altitude tasks and ergonomics are top priorities in this factory. Thank you for noticing!"
好似栗子蛋糕😆
❤❤❤
Please include captions to explain the different process steps. Thanks
You can watch the subtitles translated into multiple languages！！
🙏 tâm phục những người thợ thủ công ❤
"I completely agree! The skill and dedication of artisans are truly inspiring. ❤ Their work is something to be admired!"
工作很辛苦，很熱
원자력 에너지
interesting video!
Thank you for watching and leaving such wonderful comments!
Zdravím z Moravy, slyšel jsem že se v Japonsku taky pěstují houby Shiitake. Viděl jsem tedy jak to pěstuje na dubových kládách, ale ne tradičně v Japonsku.
Hmmmm ... rote Miso-Paste ... lecker 🤤 Vielen Dank für die Dokumentation 🤩
Die Herstellung von Soja-Sauce (z.B. Yamasa) würde mich auch sehr interessieren 😉
Thank you for watching and leaving such wonderful comments! I'd love to create a documentary about soy sauce someday!
@@kodawari.official Gern geschehen 🙂 Nochmals vielen Dank für die lehrreichen Videos und weiterhin viel Erfolg!
What is rice and bean koji?
Koji is a fermentation starter made from a special mold together with rice or soybeans.
@david.thomas.108 ah ok thank you 😁
8:12付近
尾張育ちワイ「そうそう､この色じゃないと味噌って感じがしねーよなぁ」
that is why Japanese products are so expensive - manual labor instead of automation. They have to give jobs to all these redundant people.
Rather labor intensive process. I could mechanize it some while maintaining tradition and laying off workers.
こんなこと毎日やってたらすぐ腰が壊れるな
そんな印象
اول مرة اسمع بها...اسأل الله العافية لي ولكم
"Thank you for your comment!"
5:55 why bother dumping the paste into the bin first?
it really is time to invest in some modern machinery. the only way a good product is produced is only down to the workers understanding of the produce. without due diligence, pathogens can be introduced which could kill thousands of people . the machinery is way past its best . the same produce could be made in a SAFE AND CLEAN environment . placing bowls on the floor is unacceptable and then tipping them off the floor into the produce is risking germs and pathogens into the mix. its impossible to ensure people's health and safety in that kind of environment .in the countries new laws and advancing technology I'm surprised that they are allowed to keep producing like that . everything has to change eventually for the sake of the consumer .
Un trabajo esclavizante y pésimo mantenimiento a las máquinas, la tapa de la caldera tendría que haber sido remplazada hace bastante tiempo.
腰壊しそう
100년 ㅋㅋㅋㅋㅋㅋㅋㅋㅋ
It has long history ❤️🔥
Out of all the food preparation videos based in Japan i have seen. This one looks the most unhygienic. I would not want to eat anything from here. 😢
저렴하게 사먹고 싶다면 저정도의 비위생은 감내해야 한다
물론 나는 저놈보다 비싼거 사먹을거임 ㅋㅋ
위생개념이라는게 전혀 없는 공장인가
もっと自動化できないのでしょうか。
興味深いご質問ですね！自動化も可能かもしれませんが、手作りの製法が独特な味と伝統を守っているのです。
В КОРЕЕ ВСЕ БЛИСТИТ ,ВСЕ ОБОРУДОВАНИЕ ЧИСТОЕ,А ТУТ ВЫГЛЯДИТ НЕОПРЯТНО,ПРОСТИТЕ,НО ВЫГЛЯДИТ ТАК.
This factory would fail any food safety inspection.
But everything turns out fine and people get to enjoy reasonably priced products from a huge variety of different producers in Japan. Many of the restaurants in Japan I see videos from wouldn't pass a US health department inspection either, but I would feel fine eating there as the important things are done and care is put into what they are making.
@@ottopartz1 No, I'm afraid that the equipment that's being used is not at all appropriate for food handling. This place barely passes scrutiny if it were a machine shop, or a garage.
@@zawzawaung6789 I've seen machine shops and production facilities with dirt floors and much worse than this fine shop. They have concrete floors, use plastic totes, and are wearing gloves, it's a fine shop!
@@ottopartz1 The big idea behind standards for food production safety is so that we can know what happened if a batch is later found to be contaminated. The management of this factory acknowledged that there are differences from batch to batch, yet I see no QC or QA steps in the process that would help to minimize inconsistency. All of the rusty equipment with flaking paint cannot possibly help.
Dragging bowl on the floor then setting them on the side gets floor waste into the product!🤢
En France, l'usine échouerait aux contrôles sanitaires (bassine en plastique (alimentaire ?), posées au sol, état des machines,...) . Mais, le produit fini passera.
Et cela mériterait de nettes améliorations ergonomiques des conditions de travail des employés pour préserver leur dos et leurs épaules. Je pense qu'ils finissent leur carrière dans un état déplorable, s'ils parviennent jusqu'au bout. Ça fait peur pour un pays très développé
赤味噌だけはどうしても無理なんだけどどの工程がアレなんだろ・・
Hikaru ,find es raus und dann mach es ,du willst es lernen ,brennst dafür ,finde ich gut ,wenn jemand sich für sowas interessiert ,
赤味噌で育つと白味噌だと物足りないんですよね。やっぱり赤味噌だと辛いとかですか？
独特の渋みがあるからそれかな？とは思います。
逆に愛知で育った私は白味噌の甘みと塩辛さが駄目です。
これは生まれ育った環境に左右されるののかなと思います。
@@明るい家族計画 苦過ぎて旨味感じないんよ
@@acoaaa307 北海道は白に近いかな？
いろんな地域の混ざってるみたいだけど
제조 과정이 흥미롭네요, 전통을 중시하는 일본, 일본에서는 인정 되겠지만 어째 위생이나 시설이 좋아 보이지는 않네요, 조금만 투자하면 훨씬 쉽고 위생적일수 있을텐데... 그래도 맛만 있으면....
Boring ,with no explanations.
Thank you for your comment. We have added English subtitles to the video. Please check them out if you’re interested!
日本國一級棒
仙人
thank you for cool comments in Japanese