Wooden barrels used in Japanese soy sauce production. Source:  TeTsumi / Adobe Stock.

Why Only 1% of Japan’s Soy Sauce is Made the Traditional Way (Video)


Soy sauce is a ubiquitous ingredient in Japanese cuisine, adding flavor and complexity to dishes from sushi to ramen. But did you know that only 1% of Japan's soy sauce is made the traditional way? This method involves barrel-aging the sauce for up to four years, using a natural fermentation process that has been used for centuries.

However, with the rise of industrialization in Japan after World War 2 , almost all wooden barrels were replaced with steel ones, making it harder for traditional producers to maintain their methods. Thankfully, a small handful of soy sauce producers are fighting to keep this old tradition alive.

Top image: Wooden barrels used in Japanese soy sauce production. Source:  TeTsumi / Adobe Stock.

By Robbie Mitchell

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I’m a graduate of History and Literature from The University of Manchester in England and a total history geek. Since a young age, I’ve been obsessed with history. The weirder the better. I spend my days working as a freelance... Read More

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