Plate and Goblet: A day of umami; Oyster Week and Taco Day; kudos for Henrico Q

Families and foodies thronged the grounds of San-J International Sept. 15 for the 3rd annual open house featuring demonstrations, classes, tastings, and do-it-yourself workshops. Those who'd registered for a tour of the facility near the Richmond airport (the first Tamari brewing facility built in the U.S.) lined up in protective smocks and caps to peek inside the factory and learn about the steps in making fermented products. Tour-goers were also invited to taste moromi, the soybean mash produced during fermentation, at the halfway point of its four-week fermentation process. At one of the do-it-yourself workshops I attended ('Make your own...

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