in a small coastal town in what I am a
Prefecture Japan the traditional streets
and buildings hold one of the best-kept
secrets of Japanese gastronomy for it
was here in the 13th century that soy
sauce as we know it was first
established and produced this is Yuasa
the birthplace of soy sauce
[Music]
in 1254 a Buddhist monk arrived back
from his travels in China and settled in
what they mo prefecture he had learnt of
a kind of missile made to preserve
summer vegetables and said to work
producing it in the neighboring town of
USA where there was an abundance of
clear spring water
it was the liquid that collected in the
barrels of miso paste that became the
separate product we know as soy sauce
[Music]
soy sauce is made from four main
ingredients soybeans wheat salt and
water like such a Japanese vinegar and
missile the fermentation process is
enabled by the use of a starter called
Koji the first stage in making soy sauce
is to mix steamed soy beans and roasted
wheat with the core team mold the
mixture is stored for four days so the
Koji can break down the sugars in the
grain to allow for fermentation
record your bases next mix with salt and
water and put into huge wooden barrels
to ferment for between 18 months and
three and a half years the mash must be
mixed regularly by hand natural yeast to
the air and building actors fermenting
agent
after 18 months or more the fermented
mash is poured into cloth bags and
pressed to extract the liquid
this produces nama soy sauce
[Music]
the Nama soy sauce is heated in a
traditional iron pot over fire of red
pine logs for half a day and the storm
is taken off by hand
[Music]
the result in soy sauce is then bottled
and shipped
[Music]
from humble beginnings in kazuo akiyama
soy sauce has become a global phenomenon
but its origins are protected and
maintained by a strong artisan tradition
unchanged in more than 750 years in the
ancient streets of USA
[Music]
[Music]
Prefecture Japan the traditional streets
and buildings hold one of the best-kept
secrets of Japanese gastronomy for it
was here in the 13th century that soy
sauce as we know it was first
established and produced this is Yuasa
the birthplace of soy sauce
[Music]
in 1254 a Buddhist monk arrived back
from his travels in China and settled in
what they mo prefecture he had learnt of
a kind of missile made to preserve
summer vegetables and said to work
producing it in the neighboring town of
USA where there was an abundance of
clear spring water
it was the liquid that collected in the
barrels of miso paste that became the
separate product we know as soy sauce
[Music]
soy sauce is made from four main
ingredients soybeans wheat salt and
water like such a Japanese vinegar and
missile the fermentation process is
enabled by the use of a starter called
Koji the first stage in making soy sauce
is to mix steamed soy beans and roasted
wheat with the core team mold the
mixture is stored for four days so the
Koji can break down the sugars in the
grain to allow for fermentation
record your bases next mix with salt and
water and put into huge wooden barrels
to ferment for between 18 months and
three and a half years the mash must be
mixed regularly by hand natural yeast to
the air and building actors fermenting
agent
after 18 months or more the fermented
mash is poured into cloth bags and
pressed to extract the liquid
this produces nama soy sauce
[Music]
the Nama soy sauce is heated in a
traditional iron pot over fire of red
pine logs for half a day and the storm
is taken off by hand
[Music]
the result in soy sauce is then bottled
and shipped
[Music]
from humble beginnings in kazuo akiyama
soy sauce has become a global phenomenon
but its origins are protected and
maintained by a strong artisan tradition
unchanged in more than 750 years in the
ancient streets of USA
[Music]
[Music]
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