A 750-Year-Old Secret: See How Soy Sauce Is Still Made Today | Short Film Showcase

in a small coastal town in what I am a

in a small coastal town in what I am a Prefecture Japan the traditional streets

Prefecture Japan the traditional streets

Prefecture Japan the traditional streets and buildings hold one of the best-kept

and buildings hold one of the best-kept

and buildings hold one of the best-kept secrets of Japanese gastronomy for it

secrets of Japanese gastronomy for it

secrets of Japanese gastronomy for it was here in the 13th century that soy

was here in the 13th century that soy

was here in the 13th century that soy sauce as we know it was first

sauce as we know it was first

sauce as we know it was first established and produced this is Yuasa

established and produced this is Yuasa

established and produced this is Yuasa the birthplace of soy sauce

the birthplace of soy sauce

the birthplace of soy sauce [Music]

in 1254 a Buddhist monk arrived back

in 1254 a Buddhist monk arrived back from his travels in China and settled in

from his travels in China and settled in

from his travels in China and settled in what they mo prefecture he had learnt of

what they mo prefecture he had learnt of

what they mo prefecture he had learnt of a kind of missile made to preserve

a kind of missile made to preserve

a kind of missile made to preserve summer vegetables and said to work

summer vegetables and said to work

summer vegetables and said to work producing it in the neighboring town of

producing it in the neighboring town of

producing it in the neighboring town of USA where there was an abundance of

USA where there was an abundance of

USA where there was an abundance of clear spring water

clear spring water

clear spring water it was the liquid that collected in the

it was the liquid that collected in the

it was the liquid that collected in the barrels of miso paste that became the

barrels of miso paste that became the

barrels of miso paste that became the separate product we know as soy sauce

separate product we know as soy sauce

separate product we know as soy sauce [Music]

[Music]

[Music] soy sauce is made from four main

soy sauce is made from four main

soy sauce is made from four main ingredients soybeans wheat salt and

ingredients soybeans wheat salt and

ingredients soybeans wheat salt and water like such a Japanese vinegar and

water like such a Japanese vinegar and

water like such a Japanese vinegar and missile the fermentation process is

missile the fermentation process is

missile the fermentation process is enabled by the use of a starter called

enabled by the use of a starter called

enabled by the use of a starter called Koji the first stage in making soy sauce

Koji the first stage in making soy sauce

Koji the first stage in making soy sauce is to mix steamed soy beans and roasted

is to mix steamed soy beans and roasted

is to mix steamed soy beans and roasted wheat with the core team mold the

wheat with the core team mold the

wheat with the core team mold the mixture is stored for four days so the

mixture is stored for four days so the

mixture is stored for four days so the Koji can break down the sugars in the

Koji can break down the sugars in the

Koji can break down the sugars in the grain to allow for fermentation

record your bases next mix with salt and

record your bases next mix with salt and water and put into huge wooden barrels

water and put into huge wooden barrels

water and put into huge wooden barrels to ferment for between 18 months and

to ferment for between 18 months and

to ferment for between 18 months and three and a half years the mash must be

three and a half years the mash must be

three and a half years the mash must be mixed regularly by hand natural yeast to

mixed regularly by hand natural yeast to

mixed regularly by hand natural yeast to the air and building actors fermenting

the air and building actors fermenting

the air and building actors fermenting agent

after 18 months or more the fermented

after 18 months or more the fermented mash is poured into cloth bags and

mash is poured into cloth bags and

mash is poured into cloth bags and pressed to extract the liquid

this produces nama soy sauce

this produces nama soy sauce [Music]

the Nama soy sauce is heated in a

the Nama soy sauce is heated in a traditional iron pot over fire of red

traditional iron pot over fire of red

traditional iron pot over fire of red pine logs for half a day and the storm

pine logs for half a day and the storm

pine logs for half a day and the storm is taken off by hand

is taken off by hand

is taken off by hand [Music]

the result in soy sauce is then bottled

the result in soy sauce is then bottled and shipped

[Music]

[Music] from humble beginnings in kazuo akiyama

from humble beginnings in kazuo akiyama

from humble beginnings in kazuo akiyama soy sauce has become a global phenomenon

soy sauce has become a global phenomenon

soy sauce has become a global phenomenon but its origins are protected and

but its origins are protected and

but its origins are protected and maintained by a strong artisan tradition

maintained by a strong artisan tradition

maintained by a strong artisan tradition unchanged in more than 750 years in the

unchanged in more than 750 years in the

unchanged in more than 750 years in the ancient streets of USA

ancient streets of USA

ancient streets of USA [Music]