It can take 4 years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization swept the nation, almost all the country's wooden barrels were replaced with steel ones. Yasuo Yamamoto is on a mission to revive barrel-making and preserve the authentic version of Japan's staple seasoning.

For more information about Yasuo Yamamoto's soy sauce, visit https://yama-roku.net/

For more information about Hitoshi's restaurant, go to https://koyomishodoshima.jimdofree.com/

MORE BUSINESS INSIDER VIDEOS:
Centuries After The Pharaohs, Egypt’s Stone-Carvers Keep Their Traditions Alive | Still Standing
https://youtu.be/kKO6X5sQ710
Only A Few Families Know The Secret To Making This Perfect Mirror | Still Standing
https://youtu.be/Ra4W_aztfHA
Ukrainian Mountain Weavers Refuse To Surrender Their Traditions In War Or Peace | Still Standing
https://youtu.be/Lf2QS80po8U

------------------------------------------------------

#SoySauce #StillStanding #BusinessInsider

Business Insider tells you all you need to know about business, finance, tech, retail, and more.

Visit us at: https://www.businessinsider.com
Subscribe: https://www.youtube.com/user/businessinsider
BI on Facebook: https://read.bi/2xOcEcj
BI on Instagram: https://read.bi/2Q2D29T
BI on Twitter: https://read.bi/2xCnzGF
BI on Snapchat: https://www.snapchat.com/discover/Business_Insider/5319643143
Boot Camp on Snapchat: https://www.snapchat.com/discover/Boot_Camp/3383377771

Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing | Business Insider