Five Generations of Making Soy Sauce the Traditional Way
Japanese shoyu, or soy sauce, was traditionally brewed in vats over two years in a process that dates back to the 7th century. Over the past 60 years, global demand gave way to industrialization, and today less than one percent of shoyu is produced in the old way. But on the island of Shōdoshima, Yasuo Yamamoto ferments soy beans traditionally in bamboo barrels similar to the ones his family has built for the past 150 years. And while it takes four times longer than the modern way to produce, the results are undeniably delicious. Let's have a taste.
SUBSCRIBE: https://goo.gl/vR6Acb
Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com
Follow us behind the scenes on Instagram: http://goo.gl/2KABeX
Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ
Give us a shout on Twitter: http://goo.gl/sY1GLY
Come hang with us on Vimeo: http://goo.gl/T0OzjV
Visit our world directly: http://www.greatbigstory.com
Видео Five Generations of Making Soy Sauce the Traditional Way канала Great Big Story
SUBSCRIBE: https://goo.gl/vR6Acb
Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com
Follow us behind the scenes on Instagram: http://goo.gl/2KABeX
Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ
Give us a shout on Twitter: http://goo.gl/sY1GLY
Come hang with us on Vimeo: http://goo.gl/T0OzjV
Visit our world directly: http://www.greatbigstory.com
Видео Five Generations of Making Soy Sauce the Traditional Way канала Great Big Story
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Why Real Champagne Is So Expensive | So ExpensiveJapanese Soy SauceThe Japanese Technique for Harvesting Sea Salt by HandJapan’s King of Carp Breeds Million Dollar Koi FishMaking $35,000 Bonsai Scissors一颗黄豆到一滴酱油传统手工酿造酱油Traditional handicraft.Turn a soybean seed into a drop of soy sauce丨Liziqi ChannelHow It's Made - Thai Fish SauceSome of the Most Popular Ramen in all of JapanThe Making of Shimizu-No-Mai Japanese SakeWhy Real Wasabi Is So Expensive | So Expensive5 of Japan’s Best-Kept SecretsHow Dutch Gouda Is Made At A 100-Year-Old Family Farm | Regional EatsThis Is Where Your Wine Corks Come FromYamaroku Japanese Soy SauceBreeding the World’s Hottest PepperA Homemade Meal . . . From a Vending MachineA 750-Year-Old Secret: See How Soy Sauce Is Still Made Today | Short Film ShowcaseThe Secret to Sriracha Hot Sauce’s SuccessArtisan $50 Soy Sauce VS Kikkoman $7 Favorite | Johnny Row CooksInside Europe's Biggest Caviar Farm | Regional Eats