| Around the 1640's, Edo and around Edo which was one of the places where soy-sauce was consumed the most because of its large population, the idea of 'koikuchi soy-sauce' which took a year to make came out. |
1640年代頃、寛永年間、巨大な人口を抱えて醤油の一大消費地となっていた 江戸近辺において、1年で製造できる「こいくち醤油」が考案された。 |