🌸 Journey with us to the serene shores of Shōdoshima, where the ancient art of shoyu - Japan's iconic soy sauce - comes alive. Originating from the 7th century, this craft, though shadowed by modern methods, pulses vibrantly in the hands of masters like Yasuo Yamamoto. 🌾 With 150 years of family wisdom, Yasuo lovingly ferments soybeans in time-honored bamboo barrels. Dive in, feel the dedication, and let your palate dance with a flavor that takes four times longer to craft, but is infinitely more rewarding. 🥢 Relish every drop of this historic essence! #TraditionalShoyu#JapaneseCuisine#AncientCraftsmanship#ShōdoshimaShoyu#ArtOfFermentation --------------- Thanks for watching! If you enjoyed this video, be sure to follow our channel at https://bom.so/p69nJN for more captivating content. A big shout-out to our video production team for their dedication. The source of this video is credited below. We value your support and are grateful for your part in our community! Cre: @Great Big Story
Until 60 years ago, all soy sauce was made like this.
And it tasted totally different.
But there's a small island off the eastern coast of Japan
with a town center called the Country of Soy Sauce.
Here, despite a government ordinance
to modernize production, a small group of people
continue to make it the traditional way.
Yasuo Yamamoto is one of those people.
It's a traditional Japanese soy sauce.
It's made with soy sauce from Japan.
It's made with 1% of the soy sauce produced in Japan.
My name is Yasuo Yamamoto.
My family has been making soy sauce for 150 years.
I'm the fifth generation.
My grandfather and great-grandfather
have been making the same soy sauce.
Yamamoto isn't doing this alone.
A few of the people who help him,
Mr. Sakaguchi, carpenter and craftsman,
Ms. Takahashi, head assistant,
Ms. Taguchi, head of shipping,
Ms. Yoshioka, in charge of soy bottle labeling.
Oh, and this is our cab driver.
He drove us here.
We make soy sauce with soy beans,
wheat, salt, and water, just like any other soy sauce.
We don't make soy sauce in regular tanks.
Instead of using steel, he uses large bamboo barrels,
and these he has to make himself.
These barrels are the main differentiating factor
between the soy sauce you know and his.
It ultimately comes down to how the soy beans
are fermenting inside these bamboo barrels.
Traditional commercial production of soy sauce
takes only a few months,
but for Yamamoto, it takes much longer.
It seems like a lot of work to go through for soy sauce,
but for Yamamoto, it's a lot easier.
So, this is what soy sauce is supposed to taste like.
So, it's all worth it.
Yamamoto-san, whose soy sauce is better?
Yours or the big guys?
