Why Only 1% Of Japan's Soy Sauce Is Made This Way | Still Standing | Business Insider
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- Опубліковано 15 кві 2024
- 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 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
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
Agreed, and just went online to order a bottle.
I was thinking close to $100 and that would have been fair to me but definitely surprised at the price.
Other artisan stuff is usually 10x commercial or more, 3x seems like a steal, given how much effort is put into this.
What is the name of his brand
@@wstavis3135 where do I find it?
I was expecting this to be way more expensive - I would definitely give it a try
Right? To me 35 dollars for a high quality product isn’t bad at-all!
@@hambone6793 indeed! A bottle of good gin is just as much and even more lol
On the whole grand scheme of Japanese things it rlly ain't bad at all. It also looks like a pretty big bottle. So least for uk
@@hambone6793
Its price will be relative to its market, and is a highlight of why healthy competition is always better for the consumer.
For instance, we own a corporation that deals in the wholesale of confectionary for theme parks, candy shops, and just tourist attractions in general. There’s all the staple brand name candy that we carry, but our single biggest source of revenue comes from salt water taffy: ours is gourmet and has a special preparation compared to contemporary methods, which results in it always being soft and chewy while melting in your mouth. Unfortunately for us, and the manufacturer, we cannot price the product at what it’s actually worth because the next best product is substantially cheaper. If we had a monopoly on taffy, we would be able to exploit the prices, but because we don’t - even though our product is head and shoulders above the rest, we have to price it only slightly higher than the next best product. When it comes down to large amounts of cash flow, the customer will just opt for second best if it’s a fraction of the cost.
By the way, companies have begun to circumvent the effects of competitive markets by building up a consumer base that then becomes dependent on their product. Once your important programs, favourite tv shows, favourite smart watches, and favourite video games become locked into a certain company, they can rope you along for whatever price they want because of how much money you’ve already invested into their ‘service’. It’s a sickening market that needs to have legislation. Because of lobbying, it will never get fixed unless there’s some form of arbitration involved.
True! A 4 year aged bottle of true japanese culture shouldnt be so cheap! I hope hes doing alright finnancially.
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.
lmao. such horse shit. xD
Placebo is one hell of a thing.
@@Yeet42069 Yes it is, and that's why it works. Just let your brain fool you once in a while and you'll have a hell of a better experience in life. Whether the sauce is actually better or not is irrelevant. Tastes differ after all. It's the process that gives it a premium quality feel, and as a result, makes your brain appreciate it more, releasing more happiness hormones and tuning your senses to savor every last drop. So just let yourself enjoy it, and you'll have a happier, richer experience because of that. I think that in itself is worth the premium price.
@@B3RyL No thank you, ill keep my 40 and go to a Japanese restaurant instead xd. My brain will appreciate that a bit more I think.
I mean sure, if it makes you happy and hurts no one do what you want to do and pay what you want to pay. But most people won't really spend that much on a bottle of soy sauce, especially if the difference is hardly noticeable.
Don't get me wrong, the documentary is nice and all for what it is. But its no surprise japan went to a more durable soy production process.
@@Yeet42069 Oh, I don't dispute that in the slightest. The technical aspect of the soy sauce production definitely went in the right direction, but you have to acknowledge the fact, that a lot of people will feel the difference between the artisan sauce, and the mass produced one, whether it's there or not. Human brain is weird like that, and if it makes people happy, then it's worth it.
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!!!!!!!!!!
in France, we have also people who craft barrels but rather for alchool like wine champagne whisky beer,
its fantastic, but like bio-product, its a luxe, its only possible because of the actual economy, strong demand for luxary product or restauration, theres also big pottery like this for sauce in china, and may be some italian craft amphore nowaday too ;D
but the problem start after a strong recession, like after a war, when there's not enough demand for this, and thats how it tend to disappear.
good i get to know the opinion of a native japanese, i mean i could taste the difference between this sauce and the cheap market sauce but can't appreciate it as much bcz you know, it's not a part of our culture here in germany and been there for a couple decades only and we don't have that much experience to tell. you can ask us abt beer tho ;)
> traditional wooden barrels “Koike”
小池、なハズ無いじゃん。木桶。
> I’m Japanese
うーん、在日？ 違ってたら謝っとくけど、日本人なら上記の誤りは有り得ない、ゆとりを除いて。
it just tastes great because of the label "ancient" or "tradition"
@@iche9373 so you are trying to say it tastes good just because label? Come on dude the more effort you put in your work the better the product/result gets and the video just shows how much effort they put in their "traditional" recipe. Do you even value a person's effort? If you won't try you won't know. I am not trying to make you buy it. I am trying to tell you to use common sense. Quality over amount deal with it
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.
How did Japanese carpentry work?
@@buddermonger2000 Less nails and more joinery. They're expert woodworkers as is proven by their long standing buildings. Wood doesn't typically last as long as some building materials yet they have the oldest.
@@Aaronlcyrus I'm going to have to look up what Joinery is. Also tbh worth noting that wood has lasted very long in many places across the world and about half of the reason they're destroyed is war.
@@buddermonger2000 basically cutting slots into wood to fit pieces together rather than having nails hold them together. Wood is also considered a poorer material due to it rotting when exposed to long term moisture. However the Japanese have a building over 1000 years old, older than many concrete structures.
@@Aaronlcyrus I wonder how they treated the wood
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.
Must be nice seeing the story and passion behind it right here
great support for local business..
I'd rather taste years over months...
My boyfriend grew up by and his parents still live by the Kikkoman soy sauce headquarters. When my boyfriend way away in the military and he saw they provided packets of Kikkoman he felt better because it reminded him of home. His dad and at least one other member of his family work there, and have said that the process to keep everything clean and stuff in insane compared to where they used to work, but they're making a product that they all enjoy.
Sometimes you can smell the soy sauce when you're outside and it can throw you off if you're not used to it.
I've only had Kikkoman and whatever brand my roommate at the time got "because it was cheap"
or just buyy cheaper, because they both taste the same and your family are plebs.
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
Please share how different from Ordinary
It was richer and the taste lingered more
@@ur9264 the difference between sparkling wine and champagne ... not even in the same league ...
what's the brand name?
@@sitihereyamamoto i think
He definitely looked emotional at the thought of his grandchildren and children remembering him this way. It's beautiful!
Replying so u can see ur likes ;)
It's so nice knowing there's always going to be people that keep older traditions alive.
I don't know if that's the case though. I think lost cultural practices and such is more common than them being kept alive and maintained.
not for long.
@@coolfreefullmovies8192 Hopefully you're wrong.
There are a lot of traditions that have been lost. And we currently cannot recreate them. At least now literacy rate is higher, and we at least try to write down the traditions.
@@redline1916 they'll be wrong because the process has been documented so it can be repeatable even if it isn't used.
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.
That’s what our lives are about. Sacrificing to get the best possible outcome of our passions or dedications.
It's his choice to do all this, he finds it fun, I respect him for that
He's definitely going to retire soon. This is incredible exposure and for a reason.
yea makes me feel sad
Not really...u can see how much he actually loves his job and how proud he is of the quality product he produces...he even likes to teach the craft
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
i dont think its because of beauty or tradition it exist, yes it need passion, but its rather economic reason, the man said his family was too poor for modernize, and cannot close either due to debt i guess....so its pure economy who made this traditionnal way survive,..may be now its the taste for tradition, but previousley it was money choice,
yet all buisness closed after war because people cannot afford expensive soy sauce, and there was a cheaper one, today its very different, japanese are wealthy and have demand for luxuary product, but who know, recession, war epidemy, crash, debt crysis, war, all can be swept away again...and whatever the country,
like today the after-cvoid global inflation is destroying and transforming lot of small buisness everywhere...like with coocking oil.
"tradition" is just a label to make weebs pay more for that product.
I agree the old ways must never be forgotten even if improved upon
@@jrobbin24 I wouldn't call "modernisation" an improvement... faster and automated production often comes with a decreased flavour and sometimes uses "chemicals" to accelerate the production time
@@iche9373 "tradition" is a word that is far from unique to Japan.
Or do you think that, say, only Southern Texans drink traditional Canadian Maple Syrup because they pay more and don't know better?
Yes, it's a good way to sell for more. But there are as genuine differences as there are between a digital and *tradition* painting. Those differences, while not always superior, are worth keeping the old ways alive.
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.
I was thinking the exact same thing!
Dont hope the government help..hope this world less cheapskate
@@berniterisan7421 I hope the japanese government gives grants and historical protections to old-fashioned soy sauce factories and also that they give everyone money to buy the delicious soy sauce. everyone should have more money to spend on making and eating tasty foods and I do not care where that money comes from. I will become rich and buy everyone fancy soy sauce-- is that worse than everyone buying their own bottles individually? governments have a huge say in the wages of their people and in the parts of their culture that become preserved. who cares where the funding comes from bro just support the things you love in the ways that you're able
@@berniterisan7421agreed. Seeing a lot of comments balk and mock the pricing, yet it’s the literal old fashion way of making it that isn’t just commercialized (which ALWAYS ends up losing a piece of the soul of the original product anyways)
I rarely use soy sauce (because I was particular about using one with my tofu noodles, then I lost the bottle before I could rebuy more) but I definitely will be giving this a try. The comments saying it has a richer flavor sound like a good review to me 😋
Whoever came up with the Idea of this still standing series is a genius
Ikr
It was me bro 😎
@@someguy6135 no father
True fax
This sort of fungi fermentation of proteins for amino acids started in China about 3000 years ago, but at first it was mostly applied on meats (醢). About 2000 years ago, soy beans had become the overwhelming source of fermentation, but it was used as a whole paste (酱), rather than using the liquid extract. Nowadays, the whole paste is still being sold in China, which has a slightly different flavour than the soy sauce extracted. The extraction of soy sauce started during the Song dynasty in 13th century, and then spread to Japan by no later than the 15th century. Since the 17th century, Japan developed its own way of production, including that giant barrel.
Yasuo is not just a swordman, but a man of culture who builds huge barrels and makes delicious soysauce too.
HASAGI
0/10/0 powerspike
Taste the wind!
I was looking for this comment lol
@@lekksy5907same here 😂😂
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!
What is the name?
Even in real life Yasuo is feeding people. What a good man!
I'm surprised i had to scroll this far to find a LoL related comment on the guy's name
Ahahahahah
i wonder if yone helps out with the family business of feeding too
He is even salty irl
He is a hardworking person.
He's spreading saltiness into the world. What a great man.
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.
Are you married?
I've been searching for a fan
All across Japan
"The same way I have condiment grade balsamic for cooking and traditional for pouring over salad or fruit", may I ask what you use for both?
can you share the store link? i would like to buy some
Where do you get it?
I would love to know what brands u use for the cooking soy sauce and the balsamic vinegar, thanks!
Yasuo rules. True artisan. You can see the passion within him.
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.
The moment she said “35 dollars a bottle” I immediately thought of the massive profit this video has brought this man, because that is cheap, and I’m sure maybe 20% of people who watch this video will end up considering buying a bottle
I don't know how many bottles he usually sells yearly, but with this video he would have to double his production to try to keep up. I wouldn't have thought that before them saying it's 35 bucks for such big bottle xD
@@TheOriginalArchie Probably because of pandemic the cost went up
@@everythingsfinett3903 or because of this video the price went up, because sales went up
@@TheOriginalArchie considering the effort and time it went into making the soy sauce, not that steep at all.
place called myPanier has for 32, not including ship cost but it was only 8 or 10 bucks for me, they also got a memorial day code to save ten percent. Hope that helps.
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.
yea but... copyright
No, these old things are never written, whether it be the production of soy sources or knives.
@@hayek218 Yea, that's why I hope they could write it down while they still can
@@NitsuSaiNeko
It is not just in the Japanese culture to write down these techniques. In the west, Logos can describe the truth if properly used, but in Japan, words are 言葉, only leaves, not permanent, eternal nor can it describe the truth.
@@hayek218 Actually in ancient European tradition true masters weren't writing things, written word was deemed of lower quality. For example we have nothing written by Socrates. We know about him, because his pupil Plato wrote his ideas and deeds. So, master Soy Sause maker might be above lower art of writing things down, but his pupil could do it. 😀
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 :)
i love yasuo, im obsessed with yasuo. I want to meet yasuo. I cant live without Yasuo any longer
I like to fantasize sometimes that we are seeing a bit of a reverse nowadays in consumer habits.. Slowly, but I think it is there. We are increasingly more aware of the lack of quality that mass-production creates, and more & more people want to support these individuals who embrace tradition, patience and just overall good craftsmanship.
I'd say there will be success for his brand's work simply because that quality will always beat out mass produced ones. At most though, it'd mostly be 1 of his for every 4-5 mass produced ones, but even then that's more than enough for quality products to thrive.
With higher energy prices and the collapse of world wide supply chain, the world will become more and more low-tech. Tradition will come back wether people want it or not
Mass-producing in higher quality and consistency
I think you also need to account for consumer buying power and nutritional awareness. Those who can afford it or have the time, means, and access to higher quality foods via home cooking or nicer restaurants, will purchase and appreciate these products.
Yes true. There has been a major increase in people buying used clothes on eBay and thrift stores
I know this is kind of a stereotype, but when the Japanese devote themselves to one thing and strive for perfection and tradition in what they do, it's beyond words. It's fascinating to watch these tiny enclaves of artisans, tradesmen, craftsmen, and producers keep alive old methods as their ancestors did. I've never seen anything like it.
Sounds pretty racist to me, also similar things are done all over the world
I know what you mean... it is pretty amazing!
@schmu Corporate work culture and lack of opportunities are the main reason, maby you stop with your weird orientalism and come back to the real world
@schmu Their population is mostly shrinking because they don't reproduce as fast as old people are passing away
@@johpfit760 I don't see it done elsewhere to the magnitude that it's done in Japan. Of course, my dad butchers his meat by himself and he fixes his car by himself and he does his carpentry and woodworking by himself, but this is different. Making gigantic wooden barrels and bamboo rings to hold them together and then taking 4 years to make soy sauce instead of a mass-produced kind. That's on a different scale.
Successful people don't become that way overnight. What most people see at a glance- wealth, a great career, purpose-is the result of hard work and hustle over time. I pray that anyone who reads this will be successful in life..
I truly agree with you on that,
I must say crypto is the future and with the way Bitcoin is climbing so high it's really advisable for people to invest now.,
Wow, amazing to see others who trade with Serenay mathieu I'm currently on my 5th trade with her and my portfolio has grown tremendously, All my financial goals have been achieved since I met Serenay mathieu
Some people are ignorant of profitability in forex investment and that has been the major issues limiting their investment.
Despite all the economic crisis, this is still good time to start up an investment
I really find it to be a blessing that traditional companies like this around the world still exsist that continue to do things the "old way". Its beautiful
$35 for a good, traditionally made soy sause!? That's a steal imo. I fully expect artisan stuff like this to be way more expensive. I think I might buy a bottle!
Tbr4
That's pretty expensive for soy sauce, you pay the artisan price
Like he could take at least 50 from normal customers and maybe keep it low for restaurants so that they can keep the standard up without having to increase prices.
@@johpfit760 Not really, considering many companies/brands usually charge way more on their products for the fact alone that they're "traditional". $35 is an accessible price.
@@no.1fan156 compare that to what a normal soy sauce costs, it's a (well deserved) premium price on par with similar products
I use his soy sauce and have for years. You can taste his effort that he put into making it. I have tried others but never got the same mouth feel as this one nor does it smell the same. Like he said it smells sweety and has pleasant spectrum of flavors
can share the links or name of the brand?
thx in advance
@@ALMONHOE the link is in the description of the video
Where do you buy it?
@@GaiusPompeius no it isnt...
They redirect you from there to shop-shoyu... which is too difficult to navigate if you dont understand japanese.
Cant find the 500ml bottle anywhere.
What sites can I buy hiscstuff in America money?
I tried this right after watching the video ! I had Yamaroku soy sauce with eggs and rice because soy sauce is an essential ingredient in it. The difference was amazing, I can’t go back to regular soy sauce. It wasn’t a harsh salty flavour, it tied the dish together with a unique umami flavour. The texture was completely different from grocery store brands as well, it’s a lot smoother and less liquid-y. I love it so much !!
It is heartwarming to see the man so dedicated to his craft in the face of modern processes. From my experience people will gladly pay for that authenticity so I can only hope his business is richly rewarded for keeping the tradition alive.
Just received a bottle of their soy sauce. Starts out bright with clean salty flavor. Then the flavor lingers and mellows. At first sip I thought nice but not bowled over. Then the flavors lingered longer. And developed as they faded. Can’t wait to try with sushi.
Can you post the link?
@@fleurpancea6298 Search for "Yamaroku Tsuru Bishio" soy sauce.
Thanks for a actual legit response on the taste. Not just "This soy sauce taste like soy sauce."
I started to feel sick after drinking my third bottle. I didn't enjoy it as much.
@@f4rtboss862 i dont think that your meant to drink the bottle man....
I love everything about this man. From his dedication to his craft, to the brewery itself. It's like if Willy Wonka made soy sauce. I'm 100% buying a bottle or 2
the price is so fair that it's too little LOL
Me and my husband bought one in amazon and we are going to buy another 1 and plan on buying this sauce regularly. We won't be buying the fake soy sauce ever coz this one is the healthier option. It's damn delicious! Always makes pur dishes yummier!! Thank you for making this soy sauce! :-)
Where can you order it
@@justinboyens6082information of his company is in the description box of the video
The world is made so much richer by having wonderful people like this who recognize that some truly great things simply cannot be rushed. What an excellent story!
Tradition is what makes difference between two cultures. Good to conserve such a legacy.
Imagine we still would have meals of european pagans, canadian indigenous, native americans etc etc.
Unfortunately the christians erradicated so many cultures.
@@ricklocket2812 I do not think so: in Europe, Christians did not eradicate too much culture. Indeed, their meals were always the remains of the ancient tribes. And the more there were new comers(or new invaders), the more cultures multiplicate, and meals became richer and various. In America, eradication occured for the indigenous, and few remains of their culture.
@@ricklocket2812 christians didn't eradicate much in europe. pagans embraced christianity but kept much of their traditions and culture. a lot of food/holidays/celebrations/stories...etc that we associate with christianity today actually have pagan roots. christmas+santa, easter+chocolate, feasts, new year, Halloween and much more all have pagan roots
This world is rapidly passing away and I hope that you repent and take time to change before all out disaster occurs! Belief in messiah alone is not enough to grant you salvation - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36) if you believed in Messiah you would be following His commands as best as you could. If you are not a follower of Messiah I would highly recommend becoming one. Call on the name of Jesus and pray for Him to intervene in your life - Revelation 3:20.
Contemplate how the Roman Empire fulfilled the role of the beast from the sea in Revelation 13 over the course of 1260+ years. Revelation 17 confirms that the beast is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years going back to Babylon and before, C) History as we know it is fake. You don't really need to speculate once you start a relationship with God.
Can't get a response from God? Fasting can help increase your perception and prayer can help initiate events. God will ignore you if your prayer does not align with His purpose (James 4:3) or if you are approaching Him when "unclean" (Isaiah 1:15, Isaiah 59:2, Micah 3:4). Stop eating food sacrificed to idols (McDonald's, Wendy's etc) stop glorifying yourself on social media or making other images of yourself (Second Commandment), stop gossiping about other people, stop watching obscene content etc. Have a blessed day!
Good on you Business Insider for putting his information down in the description. I really hope this man gets so much more business because of this video.. his soy sauce is incredibly reasonably priced, and tastes 10000% times better than anything you can buy on the shelf. I highly recommend everyone give it a try!
What’s the name of the brand
@@channingbloom7125 Yamaroku
I was fortunate enough to be able to buy this locally from a local distributor and have it delivered to me within 2 days. I will say that this is the best soy sauce I have ever tasted. Conventional soy sauce is usually really salty and its saltiness hits you right at the start even with little amounts. On the other hand, the Yamaroku soy sauce is significantly less salty. This lets you taste its true flavor and appreciate its umami without worrying about adding too much to flavour food. It has a nice soft sweet note at the end too. I especially love it with white rice, soft boiled eggs and especially with sushi. I live 5 minutes away from a really great sushi joint and I usually do a sushi set take out and eat it with this soy sauce after a long day.
This man works and supports his family with honest and hard work.
If they were all like this, this world would be a much better place than it is now!
I never tried Soya Sauce and I'm going top order his product!
Guy doesn't charge nearly enough for this stuff. Really, really amazing dude and it sounds like he single handedly saved the business that was hanging on by a thread. Awesome job! :D
I'm an Indian but I was born and raised outside India. Consequently, my mother developed an interest in foreign cuisine. If you were in her kitchen, you could open up any UA-cam cooking tutorial for anything and be certain to find nearly all the ingredients except the immediately perishable. Fried eggs over rice with soy sauce and fish sauce was one of the staples of my childhood. I remember us having standard kikoman soy sauce at home and my mom's special bottle which looks surprisingly like this one for when we had special guests (either her clients or my father's). She literally kept it on the top shelf.
Kikoman is like one of the best products for me.
My aunt’s husband always buys that and asks me to use that when cooking because it makes the food taste better and I agree. There’s a difference when using that and other products.
@@chubby_cheesecake_cheeks compared to our good soy sauce, kikoman tastes metallic. As in there's a high concentration of leghaemoglobin.
@@varun009 now I want to try different types of soy sauce.
Idk what it is with kikkoman, but I always got horrible stomache aches afterwards. That's why I was surprised that when a supermarket brand here sold their own soy sauce I could use it without any problems. I guess they might use less sodium here than the japanese original. I wonder if I could use Yamamoto-sans soy sauce without problems, I really want to try it...
@@chubby_cheesecake_cheeks you get what you pay for. Most generic soy sauce either tastes bitter or has a lot of added msg. Good ingreidients make a huge difference. If you've ever had mushy noodles or mushy pasta, you'll know what I'm talking about.
Just ordered mine off Amazon! I’m so excited to try it!!
UPDATE: (Fast delivery from Amazon Prime) …Have I been eating/cooking with TRASH soy sauce my entire life?! 😩 I tasted this traditional/authentic soy sauce and cooked with it for the first time tonight and I can NEVER go back to Kikkoman Soy Sauce! The difference is very obvious, even from the first pour. This soy sauce is thick, rich, and smooth in comparison to Kikkoman which is thin and watery. Kikkoman leaves a bitter (almost chemical) taste behind with a slightly unpleasant tang bite. This soy sauce is delicious from the first savory taste on the tongue and leaves a subtle sweet flavor behind to enjoy. I could lick it from a bowl and still find it enjoyable. I cannot believe the difference. I’m so confused on how I’ve been content with the overly processed soy sauce throughout my life. Soy sauce is a staple in my culture . I don’t ever want to go back. I’m serious.
Same. At first, you get a strong salty taste but then it kind of mellows and then there's a lot of complex flavors coming in all at once. He's ruined me for soy sauce now.
I love the Japanese craftsmen who take genuine pride in their products. I could only hope to have the dedication they have.
Not only he can make traditional barrel and soy sauce, he can also drive forklift which means he is forklift certified
staplerfahrer yasuo
If you think about $35 a bottle in comparison to some of the other artisan cheeses and oils from Europe, it's not so bad
For sure I’m about to buy it 🤣
Especially when it would take most western households a year to go through that size bottle.
And it’s only ¥1,800 yen/~$14 here in Japan with free 1 day delivery.
I just got it delivered and let me say it’s def worth it!
It is extremly expensive
I really respect those who devotes so much into conserving the culture.
It is definitely not easy to be able to continue doing the same thing for over 9 yrs, specially without passion.
Hope I may find something I feel passionate about soon.
yasuo, this delicacy gave me enough motivation for an insane 0/12 power spike! thank you
I am Korean and I love this video. I was able to confirm through this video that soy sauce preparation methods in Korea and Japan are different. Korean soy sauce differs from family to family, but it has a very different method of making it from Japanese soy sauce. I have tried Japanese soy sauce before, and I was amazed that it tasted different from Korean soy sauce.
Thank you so much for the great video. Since inheriting tradition is really important, I hope only good things will happen to Mr. Yasuo!
Chinese soy sauce also tastes different. It's fascinating that they're labeled the same on paper and are from countries so close together yet have totally differences flavors. (I'm only half Korean and grew up in America so I've never had anything truly authentic other then what my great grandparents and grandparents have made.)
Chinese soy sauce is also different. My parents studied in Japan however and decided they preferred Japanese soy sauce, so I grew up using Japanese soy sauce. Was super surprised the first time I had to buy Chinese soy sauce and found that it tasted different and actually didn't suit my taste at all! 😂
@@modkhi Yeah I think Japanese soy sauce is meant to be consumed as a very forward element
Props to this man for salvaging a dying art of making high quality soy sauce that uses a more natural process. It only makes sense that it tastes amazing nature is the way. Its definitely hardwork but im glad hw enjoys it and hopefully his descendants also learn from him and keep this tradition going. 👍
I use Yamaroku exclusively after my Korean friends introduced it to me. I'm a fanatic for cooking asian food, and there is literally no better option. I don't care if you're using it in a larger recipe or just throwing it on white rice, you need to taste the difference between Kikkoman and Yamaroku side by side to understand why it's 5x more expensive. The time and care taken in making this product shows in every drop, and I'm so so happy you covered this amazing business on this series. Ace job, guys, and to Yasuo, keep it up, your family's inability to modernize when everyone else did is what makes you a staple in my cooking.
The traditional craftsmanship as well as the appreciation for it is what made me fall in love with Japan … in another life time maybe.
The pressure of inheriting an age old family buisness must be immense, I kinda feel bad for the kids who get locked into these things from a young age, but I admire the craftsmanship and tradition of these types of businesses so much.
The trick is not forcing them and showing them the value in your craft. Having enough children also helps
In Japan something like 98% of adoptions are adults being adopted. Basically, if someone with a family business doesn't have a son (or at least one that's going to continue it) then they often find someone else to continue the business and also take him as an adopted son.
@@seneca983 part of the adult adoptions in Japan is same-sex couples. the law does not allow for same-sex marriage, and the only way to make your partner your legal heir/guardian (so they can make medical/legal decisions on your behalf) is by one party adopting the other so that they are related in the eyes of the law. Japanese YTuber Shogo (Let's ask Shogo) has an interesting video that touches on that subject ("The Surprising Reason Why LGBT Marriage is Prohibited in Japan").
I don't think the business would live if the one who inherits it doesn't have the passion to continue it.
Keeping that tradition standing takes more than willpower and hardwork.
@@n.ayisha Thanks. Of course, my point was just that adoption is often used when one's biological offspring doesn't continue the business but what you told was really interesting.
My Dad who was 11 years old before WW2 used to work in the same way in a small Japanese Soy Factory in Davao, Philippines. My family lived in nearby Corabato City before the war broke out.
Your dad never worked in a soy factory so stop lying
Cool! Get the recipe from him
@@kiloton1920 I don't think it's so much about recipe, but like in the video, about the lengthy manual process done in a specific way to achieve extra taste and quality.
@@ShizuStream that’s part of the recipe
Waaaah! I remember the salt making one inside a jar. I wish these traditional making of products is kept alive.
Fair play, he took it upon himself to learn how to makes those barrels. I would love to try this. So much patience and dedication that’s been put into this product. It really does make you appreciate it more 😮
Yup….
Good for you! I applaud you wanting to keep traditional method alive. I plan on ordering a bottle immediately to help support your business and for my personal eating pleasure.
The meticulous attention to detail is reflected in the flavor. Zero compromise, no excuses: Only those words truly define the work environment at Yamaroku, because to keep this incredible form of art alive takes immense dedication to the craft. Adhering to the highest standard of quality while utilizing centuries old techniques and fermentation methods yields a Soy Sauce like no-other. It is an absolute pleasure to work with Yamamoto-San at Yamaroku. Hand-crafted barrels, a thriving microcosm, traditional slow-pressed filtration, 5 generations of training... the list goes on. But enough talk, its time to eat!
Had bought this soy sauce on Amazon before watching this and can confirm, its absolutely delicious
name of the soy sauce. please
@@aleenaelizabeth7470 It's called Yamaroku Soy Sauce.
@@aleenaelizabeth7470 Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce
@@Jonnyw23 🔔🤝👈👨🌾
@@aleenaelizabeth7470 🔔🤝👈👨🌾
This man is such a beautiful soul we need more people like this in the world
Got my dad a bottle for father's Day and he loves it, thank you for bringing the traditional way of making soy sauce to light
Japanese are craftsmen at everything they do. Simply amazing
Foreals. How many clips ive seen of japanese/asian people doing dope shit. So much. Never boring
@@BerdFly so I bought a pair of duck bill pliers that were made in Japan. I was so taken away by the precision craftsmanship that went into the tool. There was no play at all. No American or other foreign made pliers that I’ve owned could compare. They just take great pride in everything they make. 110% effort
I picked up a bottle of KISHIBORI SHOYU, it was
same with wasabi. The fake wasabi is nothing compared to the sweetness of real wasabi.
Trust me, it’s good…2 out of 2 doctors recommend it
Great Leader real wasabi is much harder to get in most places though than this soy sauce, since real wasabi is used fresh.
@@Ass_of_Amalek Its quite easy in this day and age to get real wasabi.
@@greatleader4841
But they are not real. The real wasabi only grows in Japanese rivers where cold, clean, and rich water is abundant.
Western wasabi are grown in fields. To get real ones, you have to fly from Japan.
Japan’s approach to craftsmanship, as well as time honoured tradition, is second to none. Just an utter reverence for the simple beauty of a patient process. It’s inspiring, really.
Seriously… Best possible advertising! Already have some ordered 😊 I love the artistry, tradition, care and passion that goes in to these crafts.
I love Japanese soy sauce but I've never tried this. I certainly would when I can afford. Keep up the good work yasuo san
its 30$ wghat you mean cant afford
@@justinphone3726 less. Much less, in the UK, you can easily get barrel aged tamari soy for £4 for a small botttle. That’s around $5.25
@@boarbot7829 But 30$ isn't that crazy to try out somthing. A zipline someplaces is 42$
@@justinphone3726 i can but I'm not rich enough to eat this everyday yet. I use a lot of soy sauce for cooking n dipping etc everyday. I can finish 2litres in probably 2 months. It'll be too expensive to buy this soy sauce judging at my situation now. I've been jobless for 2 months already. Oh well
And I'm not from the US. Currency is different. It's about 130 for my place. I can buy myself a few good plates of pasta/pizza with this price.
And soy sauce in my country selling at about $2 for the same size of what yasuo is selling
nice.
I was fully expecting close to $100 per bottle
Me too i hope hes doing alright with such low prizes
Nah the Japanese are honorable and charge a fair price for their work. I'm sure he's doing just fine. If anybody is artificially increasing the price, it's the distributors like Amazon and comments like these.
This is not even cheap. Barrel aged soy is actually no big deal, you can find it in most food shops in London.
@@boarbot7829 you can put a stamp saying whatever you want but i doubt its autentic. Real Japanese crafted soysause and age for THAT long its not that common in Japan and even less something you can find in a friking walmart or similars. You can find cheap imitations yes for maybe 10 to 15 dolars but its not the real thing its a mass produced version full of chemicals.
@@merfyn4838 you can get this exact one for only $14 in Japan. It’s only ¥1800 here
Im crying. The work is so beautiful.
Thanks to insider business for always bringing this kind of videos, showing great craftsmanship from people that really puts effort, passion and real care for what they do, not only because they enjoy doing it, but because they want to give something special to the people who buys their products. Something much more important than earning money. Something that really fullfills you.
Yasuo finally found his way... from inting to sauce. Amazing
I love these videos. they give so much insight into what is truly valuable, and the artisans and business leaders always have an incredible perspective about the nature of their work.
Traditions such as this are beautiful and should never die.
1:39 dude in the back posing for the camera lmao
Japan, where the simplest of things have been perfected. That's what I've always loved about them, the consistency.
These type of artisans and crafstmen are truly worthy of praise. They keep on pushing forward bringing along the traditions that would forever be gone without them.
One thing I’ve learned from interactions and purchases it’s that Japanese craftsmanship, quality and standards are unmatched
Thank You to him 🙏🏼❤️
Business Insider, your videos are so awesome. im so glad you are covering craftspeople like this, these traditions are so important to us. i love that you are showing young people all over the world these master craftspeople.
I'm so glad he holds workshops to teach how to make the barrels. I hope he gets an apprentice or someone he can teach his knowledge to so that the future generations of the world can experience this level of craftsmanship, too
Wow. This is amazing.
I just received my bottle of this wonderful sauce, direct from the brewery, delivered by DHL. I have loved soy sauce all my life, and really wanted to try this. It has as a wonderful flavor and scent, very special stuff.
I'm
having a hard time finding how to order it direct from the brewery, what am I doing wrong? can you give me the site you ordered a big 500ml bottle from. I keep getting directed to the smaller 100ml bottles. Thank you soy sauce lover.
To Mr Yamamoto. Thank you for the quality of your service and thank you for showing us how it should be done.
I think the next time I want to treat myself and the family, we might pick a bottle of this up. Sounds like something we'd all appreciate. :)
I'm not an emotional person but this actually made me tear up, that sounds so nice I wish you and your family the best
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD
Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire.
Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power.
Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD
Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes.
Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved.
Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed.
Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions.
Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope.
Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome.
Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
The people still following this old process and keep it going on is great👌🏻
3:01 THAT'S IT. GOLDEN RULE. LOVE WHAT UR DOING
This guy is singlehandedly keeping a traditional and historical trade alive.
The chef uses Yasuo's brand as well as others naturally fermented soy sauce so there must be more that do this.
So this is what Yasuo is doing when he’s not feeding in bronze.
Real mature
power to him. his craft is super hard work, i admire his dedication to tradition and high quality ingredients. i could never do this type of work!!
I have a high respect for people still doing the traditional eay despite the fast development in the world. It's not easy but they believed it's the best. Hoping the future generation can see something like these in the future not just machines or robots. I mean history, legends and classic stuffs were amazing ❤
I really love these kind of videos. The balance, pacing and commentary are perfect and the subject is usually really interesting. Bravo.
I'm in love with this process...and I'm really proud this tradition is still alive.
This guy is a legend. Traditional food needs to come back. Keep working my man
you made me love this guy
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I had to check and I realized I had already bought this soy sauce like a year ago. It’s very good, rich, and thicker than normal soy sauce.
Perfect for a dish where you can appreciate the sauce and the item. Some sashimi or quality sushi, maybe a little noodle dish, or even a homemade teriyaki sauce.
True craftsmanship
I bought a bottle of this after first seeing the video maybe a month ago. It's so good, and a lot better than the Kikkoman I was used to.
You sir just found yourself a customer for life 🙏🏻 Amazing passion for a product . Can’t wait to try this with my family
I really admire in mr.Yamamoto and his passion for tradition of making his soya sauce..His hard work and after all his legacy to his grandchildren.Big respect..
As i remember from the netflix series "salt fat acid heat" almost all of the soy sauce market and consumers know of a type of soy sauce that lacks the richness and deepness of the traditional barrel-fermented soy sauce, and the person that was presenting the method actually managed an old artisan of soy barrels to open his manufacturer for a single barrel, the last manufacturer actually closed store because the demand for artisan soy sauce dwindled enough to not making anymore, since the industry was being replaced by steel and aluminum.
In another series also in netflix called "cooked" episode earth, its talked how making fermented food in steel drums actually was riskier, allowing dangerous bacteria to proliferate.
since the good bacteria didnt have a place to grow and multiply in between ferments like the pores of the wood, the steel drums were fully sanitized and new food and cultures were introduced but there was also the risk of bad bacteria to proliferate in a situation which make the playing field for the bacteria even, contrary to wooden where the old bacteria had the advantage of field
Yay! Support small businesses!!!!
I love barrel aged goods. I bought a bottle. Thanks for sharing the craftsmanship