For this reason, the method to use a hydrolyzed solution of soybeans for soy-sauce was introduced as a desperate measure, and production of soy-sauce using this method continued for a while after World War II.
このため、苦肉の策として大豆の加水分解液を醤油に利用する方法が導入され、戦後しばらくの間はこうした醤油造りが続いた。