Soy Sauce Plate “Hamabe” B
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This plate was also inspired by the seashore. Aside from holding soy sauce, it is great as a ladle rest on the kitchen counter or for tasting soup during your cooking.
Originally, genuine Japanese soy sauce was naturally fermented in wooden barrels over a period of two years or more.
Nowadays, the types of soy sauce that are widely distributed both domestic and overseas are produced by chemically induced fermentation that takes only an hour. This method was developed by major companies for the purpose of mass production, and it is said to contain too much salt and be less beneficial for the human body.
Since this type of mass-produced soy sauce is available at a low price, authentic type soy sauce is considered more expensive, and it has been largely forgotten by the world. In addition, the number of companies that carefully craft their soy sauce in wooden barrels with the traditional method is decreasing every year.
This soy sauce plate was designed with several purposes in mind, one of which is not to waste the valuable soy sauce. It also helps not to pollute the water by carelessly pouring soy sauce down the drain.
Japanese cuisine uses a variety of soybean products. However, Japan produces only 7% (2017) of the soybeans it consumes. We have to consider seriously about our nearly-total dependence on imports for our supply of soybeans. Japan imports a large amount of soybeans from Brazil, where stretches of the Amazon rainforest have been destroyed to make soybean fields. Considering these facts, we cannot easily be satisfied with the spread of Japanese cuisine including its many macrobiotic foods.
Traceability of food is lacking in Japan. People have lost their appreciation for food, and family conversation at the supper table has been replaced by TVs and other devices that dominate our attention. It is an unfortunate social phenomenon.
This series of soy sauce plates expresses depth with the beautiful, gradually deepening golden color of the soy sauce that they contain. They double as chopstick rests. You can fill them with not only liquids but also spices and seasonings, or use them as cutlery rests or to taste food while cooking. Their use is versatile if you use your imagination.
Soy sauce plates tend to be small and prone to spilling and overflowing. Once you dip food into the soy sauce, there is no clean space left on the plate to place food or to wipe off excess soy sauce when eating sushi or sashimi. People often put too much soy sauce in the plate and throw away the excess. All of our models double as chopstick rests. They also offer an opportunity to re-think the style and presentation of Japanese cuisine, where many small pieces of tableware are normally used.
|-6 x -11 x -2 cm