Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing | Business Insider
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Published 2022-05-20
For more information about Yasuo Yamamoto's soy sauce, visit yama-roku.net/
For more information about Hitoshi's restaurant, go to koyomishodoshima.jimdofree.com/
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Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing | Business Insider
All Comments (21)
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The traditional japanese barrels with the bamboo bindings is not just cause steel bands corrode, but also because metal historically was a premium material in Japan. Japan is made up of volcanic islands which is poor in iron ore, unlike continental areas. Thats why in japan you see a lot of crafts developed around the only metal really being in the tools that need it. Carpentry without nails, barrels without hoops, etc.
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It's so nice knowing there's always going to be people that keep older traditions alive.
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Just ordered it from Amazon, it was a pretty big bottle for $40. I didn't notice the difference right away until I went back to my regular Kikkoman sauce. This stuff is much darker, thicker, and more savory. It sticks to the rice better and the flavor is much richer but also very smooth. Normal soy sauce seems very watery in comparison and tastes a bit more harsh.
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I’m Japanese, and I visited the factory. I’ve never known that very few soy sauces are made in traditional wooden barrels “Koike” since he explained that to me. After looking inside the factory, I tasted the soy sauce. It was AMAZING. The taste was definitely different from others. I think it’s the best soy sauce in the world!!!!!!!!!!
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I was expecting this to be way more expensive - I would definitely give it a try
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35 bucks for that huge bottle is really not a bad deal for what you're getting, I was honestly shocked that it was that reasonable
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Just ordered a bottle off Amazon I'll come back and leave a review about it Edit: Had my wife blind taste test me. Kikkoman in one saucer and this in the other. To me there was a clear distinction. Richer taste and longer lingering after taste which i loved. For the taste and the amount you get for the price, in addition to helping this tradition stay alive I'd say it's worth it
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The fact that all over the world traditions like this still stand today even after faster production methods have been developed is truly beautiful. We should never forget the old ways
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My family is adamant about using only Yamaroku soy sauce but I never really question why, I just like the taste of it. Now, I have a whole new appreciation for it.
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I feel sorry that this man has sacrified so much, but I'm also touched at how beautiful of a product that comes out. I can only say that I am so glad he recieved the exposure he deserves and may his buisness flourish.
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He definitely looked emotional at the thought of his grandchildren and children remembering him this way. It's beautiful!
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I really hope that the gorverment is putting in some money for businesses like that. Working like that and all the big and smalls steps arround processes like this are a big part of any countrys culture, it should be supported and people should be honored working like that.
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Whoever came up with the Idea of this still standing series is a genius
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Even in real life Yasuo is feeding people. What a good man!
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Yasuo is not just a swordman, but a man of culture who builds huge barrels and makes delicious soysauce too.
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I just purchased his soy sauce from Amazon. I did a taste test and compared it to Kikkoman. The flavor of his was richer and much more umami at the end. I will definitely try to purchase more soy sauce from the smaller, traditional, mom-and-pop producers as much as I can. I want him to continue to succeed. Well done!
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I started using his sauce a few years ago. It really is worlds apart from even the decent quality conventional stuff. These days I save it for serving raw and have another I like for cooking. The same way I have condiment grade balsamic for cooking and traditional for pouring over salad or fruit (or right into my mouth). In this simile kikkoman is the commercial grade stuff made of grape syrup + red wine vinegar.
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I'm so glad for this video series. As someone who works in a technology museum, I think the historic preservation value of these is amazing. One of our greatest understandings of how our museum's historically significant items were made comes from a Scientific American article from 1899. This media is really important and the quality is great. Thank you so much, Business Insider :)
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This is what I admire about Japan...Everything they do is to the utmost artistic perfection. Nothing is short changed and nothing is overlooked in the creation of a product. Hard work, dedication and life long passion for the craft.
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Training new staff to make traditional soy sauce is important, but it is equally important to make sure there's a written copy of exactly how each process is done. If traditional soy sauce were to disappear, at least one day maybe someone will be able to recreate it with detailed instructions.
