How handmade Soy Sauce Has Been Made in Japan for Over 140 Years
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- Опубліковано 15 вер 2023
- We visited the birthplace of soy sauce to find out how the handmade soy sauce has been made in Japan. I loved and very impressed by the people there. I strongly hope their tradition and passion will succeed in the next generation. Let's support them together by sharing this video! Arigato!
Visit them when you come to Japan.☟
Yuasa soy sauce ( 湯浅醤油）
www.yuasasyouyu.co.jp/
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Such a treat! Thank you for sharing how such a vital Japanese ingredient that we take for granted is made. The time and effort that it takes to make a real good soy sauce is amazing! I have a new appreciation for this craft.
I knew that the making of naturally brewed soy sauce takes longer, but I didn't know that the soy beans are different from the start. So again something I learned from Japanese culture! Thanks to the company for the interesting insights and also to you, Miwa-san, for the video! ありがとうございます!
Thank you so much for your kind words! Maker is reading the comment, so I'm sure this make them happy!
Thank you for educating us on this specialized craft of hand produced soy sauce. It is a is a precious commodity.
I wish the United States learned to appreciate artisan crafts like this. we are loosing them for the same profit margin and most people cheaply buy and promote the cheaper brands. Its too expensive to be an artisan crafter unless its because you're popular for doing so or preserving a way of life.
Ummm true. It's so hard to survive and keep a tradition for makers like Yuasa. We need to support more! Thank you for sharing this!
They show so much passion for their craft, it is like an artform! I would totally buy this soysauce that's so rich you can have it on ice cream 😋
Thank you. This was very interesting and enjoyable to watch. I feel like I just went on a field trip!
I have been trying special soy sauce lately. Thank you for teaching me about this company and its process. I have bookmarked it since it is available in the United States through specialty Japanese food importers.
Can you please update us when this wonderful sauce is available in France? That would be great!
Thank you! They will announce you on their IG for sure! It's very encouraging for them to hear comments like this!
Watching from Nepal 🇳🇵
Thank you! Hi from Japan!
Hi Miwa-San, this was so interesting. I’m really enjoying your adventures outside your home and bringing such interesting topics to us. I now have a much greater understanding of the efforts made by the manufacturers to keep traditions alive. It’s so easy to buy shoyu off the shelf at the store, but now I understand the long process that goes into making it. 😊🇨🇦
That was fascinating! What a beautiful place. I'd love to go there someday. 😍
Yes, please! You will love it! 😊
This was very interesting! Thank you for making this video. I enjoy learning about artisanal food making. If I make it to Japan, I would enjoy visiting this soy sauce brewery.
What an interesting and fascinating film. Thank you
Thank you so much!! 😊
this was super interesting and very well-done. if you stumble across any more food-related adventures in the future, please bring us along on a video visit! you have a knack for this documentary style :)
I tried making my own soy sauce the chinese & korean way. OMG it takes a whole year to brew and when i separate the doenjang (korean version of miso) the tamari looks so light. But as it sits, it gets darker. I found new appreciation for traditionally brewed soy sauce. I should go pay them a visit the next time i go to Japan.
Wow! You've tried making your own soy sauce? What a journy! If you ever visit them in the future, say hello for me! You will love it Ima!
@@MiwasJapaneseCooking i know i will, Miwa san. You really bring a different kind of content from the other Japanese cooking channels, Miwa san. I learn a lot from your trips to the factories. I made my own miso paste, soy sauce, all sorts of fermented veggies from a variety of chinese fermented veggies such as zha cai, kimchi, japanese pickles to sauerkraut. It gives me an appreciation of my own heritage and the world heritage of eating plants along with how each culture preserve food. Thank you Miwa san. Don’t forget to take us to a temple that offer food to the public next time😃😋
thankyou for the video ❤
I love the real soy sauce brewed in koike barrels.
Yes! It was beautiful! Thank you !