"Modern soy sauce takes 8 hours to make. The vintage way? 2 YEARS. Dive into the forgotten world of traditional fermentation, where wooden barrels, sun-brewed koji, and patience create a flavor no factory can replicate. We visited [Location/Factory Name] to uncover why this ancient method is a UNESCO-protected secret—and how you can taste the difference.
🔎 In this video:
0:58 ▶️ The 5-generation family keeping this method alive
2:30 ▶️ Science breakdown: How wooden barrels beat stainless steel
4:12 ▶️ Taste test: Vintage vs. supermarket soy sauce (shocking results!)
6:45 ▶️ DIY hack: How to spot real fermented soy sauce at storesvintage soy sauce, 2000-year-old recipe, traditional fermentation, artisanal soy sauce, how soy sauce is made, homemade soy sauce, koji mold brewing, wooden barrel aging, slow food documentary, umami flavor, forgotten food crafts, UNESCO food heritage, taste test comparison, soy sauce factory tour
🔎 In this video:
0:58 ▶️ The 5-generation family keeping this method alive
2:30 ▶️ Science breakdown: How wooden barrels beat stainless steel
4:12 ▶️ Taste test: Vintage vs. supermarket soy sauce (shocking results!)
6:45 ▶️ DIY hack: How to spot real fermented soy sauce at storesvintage soy sauce, 2000-year-old recipe, traditional fermentation, artisanal soy sauce, how soy sauce is made, homemade soy sauce, koji mold brewing, wooden barrel aging, slow food documentary, umami flavor, forgotten food crafts, UNESCO food heritage, taste test comparison, soy sauce factory tour
Category
📚
LearningTranscript
00:00This is an incredibly old-school method of making soy sauce.
00:0399% of Americans have probably never even seen this before,
00:07but its rich, deep flavor is absolutely stunning.
00:10First, soak some soybeans in water for about 6 hours.
00:14Once they're nice and plump, drain the water.
00:17Then, steam them for about 30 minutes, just enough to cook them through.
00:21They should be soft enough to crush with your fingers.
00:23While they're still hot, stir them around a bit and let them cool to a warm temperature.
00:27Next, take 100 grams of all-purpose flour and mix it with a special mold culture used in soy sauce fermentation.
00:35Sprinkle that mixture over the soybeans and mix it all together really well.
00:39You want the beans to be fully coated? This helps them ferment properly.
00:43Spread the coated beans in a breathable container in a thin layer.
00:46Cover them with a blanket or cloth.
00:48Then leave them in a warm place for 2 days to ferment.
00:51If you see yellow-green fuzz growing on the surface, that means it's working.
00:55Now, rinse the beans thoroughly to remove the mold.
00:58Let them dry completely.
01:00Then place them in a clean container.
01:02Add a good amount of salt and about 10 liters of cooled, boiled water.
01:06Give it a nice stir and seal it up.
01:08Put the container somewhere sunny and let it ferment for around a month.
01:12After a month, the liquid should turn a deep amber or agate color and the aroma will be amazing.
01:18Filter out the solids.
01:19What you're left with is pure, all-natural soy sauce.
01:23This traditionally brewed soy sauce has a clear, reddish-brown to deep amber look.
01:28Never cloudy.
01:29It has a solid base of salty flavor, layered with deep umami from amino acids.
01:35You might even catch a subtle sweetness and lingering aroma at the end.
01:38This kind of soy sauce carries natural notes of soybeans, wheat, and even a slight toasty edge.