A 750-Year-Old Secret: See How Soy Sauce Is Still Made Today | Short Film Showcase | Summary and Q&A

TL;DR

In a small coastal town in Japan, Yuasa is the birthplace of soy sauce, with a tradition dating back 750 years.

Key Insights

• 🧑‍🤝‍🧑 Yuasa, a small coastal town in Japan, is the birthplace of soy sauce, with a tradition dating back over 750 years.
• 💦 The production of soy sauce in Yuasa follows a traditional method involving the fermentation of soybeans, wheat, salt, and water in wooden barrels for up to 3.5 years.
• 🤙 The addition of a starter called Koji aids in breaking down the sugars in the grain and enables fermentation.
• 👻 Wooden barrels play a vital role in the fermentation process by allowing natural yeast to act as fermenting agents.
• 😑 The fermented mash is pressed to extract the liquid, which is then heated, skimmed, and bottled as soy sauce.
• 🛸 The artisan tradition of making soy sauce in Yuasa remains unchanged for centuries.
• 🌐 Large-scale production and global popularity have not eroded the authenticity and quality of soy sauce from Yuasa.

Transcript

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Questions & Answers

Q: What are the main ingredients used in making soy sauce?

The main ingredients used in making soy sauce are soybeans, wheat, salt, and water. These ingredients, along with a starter called Koji, undergo a fermentation process to produce soy sauce.

Q: How long does it take to ferment soy sauce?

The fermentation process for soy sauce ranges from 18 months to three and a half years. During this time, the mash, comprising the mixture of soybeans, wheat, salt, water, and Koji, is stored in large wooden barrels and regularly mixed by hand.

Q: What is the significance of using wooden barrels in the fermentation process?

Wooden barrels play a crucial role in the fermentation process of soy sauce. They allow for natural yeast from the air and the building to act as fermenting agents. Additionally, the wooden barrels provide the ideal environment for the fermentation process to occur.

Q: How is soy sauce extracted from the fermented mash?

After the fermentation period, the fermented mash is poured into cloth bags and pressed to extract the liquid. This liquid is then heated in traditional iron pots, skimmed, and undergoes further processing before being bottled and shipped as soy sauce.

Summary & Key Takeaways

• Yuasa, a small coastal town in Japan's Wakayama Prefecture, is where soy sauce was first established and produced in the 13th century.

• This traditional method of making soy sauce involves mixing soybeans, wheat, salt, and water, along with a starter called Koji, and fermenting the mixture in wooden barrels for up to 3.5 years.

• After the fermentation process, the fermented mash is pressed to extract the liquid, which is then heated, skimmed, bottled, and shipped as soy sauce.