Interviews with Japanese in Utah: Grace Oshita

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Grace Oshita 2-21-85 s2:7 That is- it wasn't -- the grains would not be separated singularly. It would be moist and sticking together. And so they would take a scraper and loosen the rice from the trays and put it in a large box, an open box, a wooden box, and then salt wouldbe added. And Miso is actually a seasoning type food. A soup base and gravy baseis what it is.You've heard about Miso soup. Well, people would drink that. It wouldbe a basic breakfast food. Miso soup instead of milk. You're getting your soy beans there. Protein. So. all you really had to do was make a soup stock. And then add this in there. So it's quite salty. Add quite a bit of salt. And I imagine processing soy sauce must be very similar. I've never seen a soy sauce factory. But it must be because it is brewed after-- Well. I guess it doesn't use- I guess it's all soy beans. Well, anywa-, after the salt in the processed koji - the finished koji is mixed together, then ~ey put it through a food grinder with very fine holes, you know. It looks like a giant hamburger machine. And ben it would be ground through. was matched, you know. And theyput it in. They store it in these 50 gallon harrells. Old keg type thing. And L Now, everything is in there. Soy beans, koji, salt. GO That's right. And so it's ground up and put into these barrels. And stored with -------- on it. I remember when wenoved to Salt Lake City, every chance we got, we went out to look for rocks. I think we were fortunate enough to find alot in that canyon, City Creek. The road was eitherbeing built or repaired. And there were alot of rocks just there. And we would go and pick up a few. Of course, we'd