Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing |
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#SoySauce
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 such videos, subscribe to our channel https://www.youtube.com/channel/UC62AhAC25Ukuscqux_f1rjA Visit us at: https://www.businessinsider.in/ BI on Facebook: https://www.facebook.com/BusinessInsiderIndia/ BI on Twitter: https://twitter.com/BiIndia BI on Instagram: https://instagram.com/businessinsiderin?utm_medium=copy_link |