In soy sauce production, the proteins of soybeans are mainly broken down by koji enzymes to efficiently produce amino acids, the umami component, and large koji-making capacity is required to use all of the soybeans and wheat as koji.

On the other hand, soy sauce factories are generally large factories operated by large companies or cooperatives.
Therefore, soy sauce brewing requires not only high quality, but also high productivity, large scale, and automation.

Fujiwara Techno-Art has established a technology for processing raw materials in soybean steaming that achieves a high nitrogen utilization rate and does not generate N-material that degrade quality. In wheat processing, we have established continuous hot air flow roasting technology that achieves high gelatinization.
In the field of koji making, Fujiwara Techno-Art has put into practical use the world's largest capacity equipment, and has also achieved full automation.

Fujiwara Techno-Art not only manufactures and sells machinery and equipment for each process from raw material processing, koji making, fermentation and maturation, pressing, heat treatment, and refining, but also offers total solutions for optimal soy sauce production plants using the latest technology in response to customer needs.