Why Only 1% Of Japan s Soy Sauce Is Made This Way | Still Standing | Business Insider
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 information about Yasuo Yamamoto s soy sauce, visit https://yama-roku.net/ For more information about Hitoshi s restaurant, go to https://koyomishodoshima.jimdofree.com/ MORE BUSINESS INSIDER VIDEOS: Centuries After The Pharaohs, Egypt’s Stone-Carvers Keep Their Traditions Alive | Still Standing https://youtu.be/kKO6X5sQ710 Only A Few Families Know The Secret To Making This Perfect Mirror | Still Standing https://youtu.be/Ra4W_aztfHA Ukrainian Mountain Weavers Refuse To Surrender Their Traditions In War Or Peace | Still Standing https://youtu.be/Lf2QS80po8U ------------------------------------------------------ #SoySauce #StillStanding #BusinessInsider Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit us at: https://www.businessinsider.com Subscribe: https://www.youtube.com/user/businessinsider BI on Facebook: https://read.bi/2xOcEcj BI on Instagram: https://read.bi/2Q2D29T BI on Twitter: https://read.bi/2xCnzGF BI on Snapchat: https://www.snapchat.com/discover/Business_Insider/5319643143 Boot Camp on Snapchat: https://www.snapchat.com/discover/Boot_Camp/3383377771 Why Only 1% Of Japan s Soy Sauce Is Made This Way | Still Standing | Business Insider
