Miso and Soy Sauce Storehouse

At Abashiri Prison, subsistence farming was aimed at. In 1892, a factory with a floor area of nearly 100 m² was built for miso- and soy sauce-making.

The soybean acreage was the second largest after the wheat acreage. The inmates who made miso and soy sauce were experienced ones, because even slight differences in preparation affected the flavor. The large barrels exhibited in the storehouse are called 50-koku barrels. Each barrel contained 9,000 liters of soy sauce, the equivalent of five thousand 1.8L bottles.