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.