VIDEO: A 750 Years-Old Secret: See How Soy Sauce is Still Made Today (via NatGeo)

In the 13th century, a Japanese priest returned from a trip to China and settled in the small, coastal town of Yuasa in Japanโ€™s Wakayama Prefecture. He brought with him several new skills that he had learned from the Chinese, including a process for making miso (a soybean paste). The liquid byproduct of this miso-making process was eventually adopted by the people of Yuasa as a condiment of its ownโ€”giving birth to what we know today as soy sauce.

See how Japanese soy sauce has been made for 750 years in this fascinating short film by Mile Nagaoka.

PS: As a result ofย the natural fermentation process, typical Japanese soy sauce usually has a certain amount of alcohol in it.


Video credit: NatGeo
Images credit: Epicurious

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