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Show OHI Grace Oshita 5-30-85 s2:35 GO The first thing he did - of course, he must have started - ah - making lists of things that he would need. For instance, ah, size of building that he wouldreed. See, in order tomake miso, you have to have hot room where you could ferment the rice so my - my mother's brother was a very clever person and so he drew up a plan andhelped build this hot room when my father came. It's thickly insulated, wooden room ah so that the damp moisture would stay in and keep the misture in. And I remember the doors were that thick, you know. And - And we needed--they needed a dry room. To dry the rice. To sell separately. The activated yeast rice couldbe sold separately. Ah, not used for the miso. So in orderto do that, it had to be dried. And so, thenilie washroom was s-- that~, where they washed the rice and prepared it and steamedft. that was another-- See, veryold fashioned, I mean, old method. But, my faber never resorted to the new machinery. After the war, ah, and more recenlty, miso could be made out of one machinery. youknow, you pour a sack full of rice and a sack full of whatever, the soy beans, and then it would wash it and steam it and whatever it is, process it. And at the other end, of the machinery would come out a miso. You know. But there was nothing like that. It took 3 whole days to go through the whole process befbre storing or aging. LK So your father just wanted the building and wanted tohave the building tohave the rooms in it that he would nee d to -- GO Not only taht, but he had to ready himself, physically, up until for three or four years, he had been doing nothing except to |
