Where Is the Japanese Salt Factory in ‘Salt, Fat, Acid, Heat’? | Eater
"A traditional soy sauce brewery that ferments sauce in century-old wooden barrels for about two years, producing a deeply savory, umami-rich product unlike industrial soy sauce, which ferments for only a few months. The porous barrels host beneficial microorganisms that the proprietor tends and monitors daily—an artisanal, hands-on approach that helps the microbes thrive and the sauce develop its characteristic complexity, and whose continued practice depends on preserving the specialized barrels and craft." - Chris Fuhrmeister
