The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1905-12-23
MAKING SOY
IN honolulu
CONTINUED from page one.J

The sauce so generally used both by
japanese and Chinese as a general con-
dment, taking the place Of salt, pep
per, mustard and other table access
series is known as SOY" and there
are many races other than Oriental
who prefer soy to any other sauce.
However that may be it is fact that
the Japanese here in Hawaii to get
down to a concrete proposition, use soy
with every meal. They use it on fish,
rice, meat-in fact on everything they
eat, and the importations of soy from
Japan amounts to 10000 ten-gallon
kegs per month.
The fact that there is a duty of IS
per cent on it added to the freight nat
urany makes the price considerably
higher than it is in Japan, but the Jap
anese must have it. AS well try ia, rob
the Englishman of his beer or the
Scotchman of his whisky as to rob the
Jap of his soy.
1t entered the head of. NJ. Yamakami
that it would be highly profitable en-
terprise to make soy and so, from seed
brought from Japan he commenced
growing the soy bean in K1na. This
Q
the shrub is grown between the rows
of coffee trees.
Then he established a small factory
which has grown to such an extent
that he had to move to a larger place,
and is now going to double the capa-
| city of his establishment. This is the
only soy factory of any account out
/ side of Asia.
/ The new factory is out at Palama, on
i the street Waikiki of st. Elizabeth
church and mauka of King street. The
process of making the relish so priced
by the japanese is most interesting.
EQUAL portions of the soy bean and
of ripe wheat are used. The wheat is
winnowed and then roasted. Incident
ally it may be noted that the winnow'
ing as it was seen this morning was
being done by the method used before
the days of the Pharaohs by pouring
from a scoop and allowing the wind t.
carry the chaff away.
Pretty soon I will get a machine
from the States to do that" said pro
p1detor Yamakami.
The soy beans, little yellowish whit,
things of the size of a pea, are no
roasted however, they are boiled 70
twelve hours.
The roasted wheat is ground to
coarse flour and the two products, tn
boiled soy and the wheat are mixed
The fermenting stage is reached, tn
mixture is placed on trays, there ar
thirteen hundred of these, and there
dries out until fine mould forms on it
As soon as the eye of the expert de
tects the exact moment the stuff
there seems to be no other name for
is put into watts with mixture of ex
tremely strong brine and is fermente'
further Steam heat, applied from be
low, helps the process. The fermentet
mass is put into bags which areplace
under a press and the liquor which ex
udes is soy. The process is not We
over, however for the Number One.
Soy has to ripen for six months befor
it is placed on the market
Down at the factory today all wa
activity for orders are flowing in thicl
and fast.
81 am making just as good soy a
they can in Japan" said Yamakam
land although I have yet to put it o.
the market, Hackfcld & Co. have ar
! ranged to handle all that ! can make
intend to double the capacity of tn
factory as soon as I cam"
The point of the local establishment
of soy factory lies in the fact tina
the local manufacturers can sell hi
product at $3.50 per keg of 10 gallons
: wholesale, whereas the imported so
costs $2.75