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「日本における醤油勃興の拠点」をテーマに、いっしー＆ヒラクが語る回。食文化勃興のポイント、平安・鎌倉・室町の製塩技術（塩田方式、入浜式塩田）、醤油と塩田先進地、塩のコモディティ化と調味料のニーズ、兵庫県たつの、本朝食鑑、小豆島、石川県金沢、千葉県銚子、千葉県野田、江戸時代の町人文化、シティピーポー消費をする、などをテーマに、おしゃべりが弾みます！
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