In my area, bottle recycling collection day is very limited, because our city is poor. So I must keep empty soy sauce and vinegar bottles for a few weeks. And I don’t like it. So I decided to make soy sauce by myself, instead of having to remember bottle recycling collection day.
My experience of making other long-term preserved food pushed me to do so. Because both making miso bean paste which is a long-term preserved food, and making pickled Japanese plum were easier and quicker than I imagined. And actually home-made long-term preserved food is much more tasty than store bought ones. If I make them at one time, I could preserve them over a few years at room temperature. It alleviated my stress.
So I ordered a home-made soy sauce kit from MUJI. I had searched for these kinds of things for a few times in the last few years, but it was the first time to find it. Actually it takes one year to make soy sauce. But I’m already enjoying growing it. I am so happy to get my new “toy”.