{"id":37372,"date":"2024-01-26T08:25:07","date_gmt":"2024-01-26T07:25:07","guid":{"rendered":"https:\/\/meindl-fashion.de\/2024\/01\/26\/denn-sie-wissen-was-sie-tun-2\/"},"modified":"2024-01-26T10:04:33","modified_gmt":"2024-01-26T09:04:33","slug":"because-they-know-what-they-are-doing","status":"publish","type":"post","link":"https:\/\/meindl-fashion.de\/en\/2024\/01\/26\/because-they-know-what-they-are-doing\/","title":{"rendered":"BECAUSE THEY KNOW WHAT THEY ARE DOING. ROLAND TRETTL – ORGANIC SOY SAUCE"},"content":{"rendered":"\t\t
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Two friends - one mission<\/div>\n\t\t\t\t\t\n\t\t\t\t\t

BECAUSE THEY KNOW WHAT THEY ARE DOING.<\/h1>\n\t\t\t\t\t

HANS REISETBAUER & ROLAND TRETTL<\/strong><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Markus:<\/strong><\/span> Why do you produce your own soy sauce?<\/p>

\u00a0<\/p>

Roland:<\/strong> Because soy sauce has been a staple food since my year in Tokyo.
that has always haunted me. I see soy sauce as a basic food,
that can be used anywhere. It’s also a great challenge to make a soy sauce from regional
regional products.<\/p>

\u00a0<\/p>

Hans:<\/strong> Because we can.<\/p>

\u00a0<\/p>

Markus:<\/strong><\/span> How did you come up with the idea?<\/p>

Hans: Roland came up with the idea.<\/p>

Roland: It’s a long-standing friendship. You need 2 people, a lot of
courage, a lot of crazy ideas, a lot of space (Hans), a lot of know-how, a lot of space for
growing the basic organic ingredients. It simply takes 2 crazy people who
have the desire to do something new.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Markus:<\/strong> <\/span>What was the biggest challenge in the production\/development?<\/p>

\u00a0<\/p>

Roland:<\/strong> The uncertainties at the beginning, not knowing what will really come out. You can only try and trust, and above all, wait for a long time. That was the biggest challenge for me because it’s the biggest difference compared to the kitchen. In the kitchen, I know after a few hours whether it worked or not. In this case, you’re experimenting with a small barrel \u2013 even though you already know it can’t be as high-quality as the large one \u2013 because Reisetbauer can only be large. With the small one, we already knew after a few months that it could work.
That was one step \u2013 but the step to the large barrel is a whole different story again.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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