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: 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: goo.gl/2KABeX
Make our acquaintance on Facebook: goo.gl/Vn0XIZ
Give us a shout on Twitter: goo.gl/sY1GLY
Come hang with us on Vimeo: goo.gl/T0OzjV
Visit our world directly: www.greatbigstory.com

[@HumeanPiano]

I thought the cab driver was the financial owner or something along those lines XD. He's too professional looking.

[@Jonhhggvbbb]

Soy sauce without the sharp salt taste seems interesting.

[@five5105]

Shout-out to cab driver lol

[@Django44]

An important distinction to be made: the barrels are made of cedar, not bamboo. Bamboo 'straps' are used to hold them together. Cedar is wood and is one of the best woods to use for this complex production, just as with any other 'live' food such as wine, authentic balsamic vinegar, vanilla extract, mustard and of course some alcoholic beverages. Bamboo on the other hand is not wood but is a grass, from the large family of evergreen flowering plants. If bamboo were used instead of cedar, nothing would occur like what we see happening in this video.

[@alex.a.303]

His kind of soy sauce is the type that doesn't make our gut queasy.

[@hmm2928]

It’s great to see even in this greedy world , who wants to maximise sales and minimise production costs there are people like Yamamoto san who gives importance to the authencity of soya sauce , and there are many other people/small scale manufacturer who still do that , hats off to all of them :)

[@SeizureSalad]

The fact that his socks have a special place for your big toe so you can wear sandals is quite disturbing

[@adilmarho3701]

Imagine other fake famous soy companies start to fall and this guy rises and then 5 days later he mysteriously disappears with a permit of the companies owning his industry

[@chrissysworldtour]

I bought it off of Amazon-let me tell you, it’s worth every penny. Thick, rich, savory, leaving a subtle sweet taste behind. I will never go back to Kikkoman overly processed/bitter chemicalatasting soy sauce. Soy sauce is a staple in my culture! I never want to go back! I’m serious.

[@Onichan451]

So yasuo was a soy sauce maker before he became an inter

[@caitlinemilio4026]

“Oh and that's our cab driver... He drove us here."

[@pikatzer]

by day, he's a soy sauce maker

[@AcidDvl]

Generic comment about the channel being underrated

[@jakester591]

0:00

[@MarvinsRoom_]

traditional Japanese homes look so peaceful

[@narcissticgoddess]

Making soy sauce the traditional way for 150 years.

[@timacorn2536]

0:45

[@carmomille7679]

0:48

[@livingoctopus]

My favorite videos are always your food videos, it really allows me to appreciate other people's culture

[@ChuckKeough]

I've had the same bottle of soy sauce in my fridge for over 20 years... When I order Chinese food they usually supply me with enough packages for the meal... A few months ago they forgot to include the sauce so I used mine... still tastes fresh/good after 20+ yrs.