For centuries in Japan, fermented products such as miso and soy sauce were made and stored in cedar barrels known as "kioke". With the arrival of the modern era, the use of these wooden barrels dwindled as manufacturers switched to cheaper, mass produced options. In recent years, however, a movement to preserve this tradition has gained momentum, and a new generation of soy sauce and miso manufacturers has returned to using kioke.
On behalf of the Japan International Cooperation Center (JICE), APF Canada invites all Canadian Kakehashi alumni to a virtual factory tour and presentations by Yamamoto Yasuo, President of Yamaroku Soy Sauce Co., Ltd. and Kono Naoki, Managing Director of Kono Vinegar Miso Manufacturing Factory Co., Ltd.
