Shoyu Ajiwai Taikenkan

Shoyu Ajiwai Taikenkan, in Choshi City, northwestern Chiba Prefecture, is a museum showcasing the history of the Choshi's soy sauce production.
Chiba Prefecture has two major soy sauce production centers - Choshi and Noda. Soy sauce making began in Choshi in the Edo Period (1603-1868) by the Yamasa Shoyu founder Hamaguchi Gihei. The museum exhibits items and documents that examine the history of Choshi’s soy sauce production.
The highlight of this museum is an area where visitors can virtually try soy sauce-making using visual imagery. Participants enter a six-meter diameter tub that is used to simulate a feeling of being an enormous tub, and from there you can observe how moromi (unmatured soy sauce) is processed into soy sauce.
After learning about soy sauce production, make sure to try your hands at making senbei, or toasted rice cakes. Toast a white round unglazed cake, and add the final flavors with a Yamasa soy sauce-based glaze depending on according to your taste. This will surely make for a memorable visit.