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Yama-Roku Shoyu
Soy sauce maker · Shodoshima ·
@eater
391,688 Postcards · 10,991 Cities
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
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61750891/salt_fat_acid_heat_japan.0.jpg "Yama-Roku Shoyu by NETFLIX")
