Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing

Описание: #SoySauce
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 such videos, subscribe to our channel
   / @businessinsiderindia9294  

Visit us at: https://www.businessinsider.in/
BI on Facebook:   / businessinsiderindia  
BI on Twitter:   / biindia  
BI on Instagram: https://instagram.com/businessinsider...