Dwayne Morris

Why Just 1% of Japan's Soy Sauce Is Crafted Using This Method But Still Standing

Soy sauce holds a revered position in Japanese cuisine, serving as a vital ingredient that imparts unique flavors to various dishes. Despite its significance, only a mere one percent of Japan's soy sauce supply is crafted through the traditional method of barrel aging. This remarkable technique, deeply rooted in history, involves a painstaking process that transforms raw ingredients into the savory condiment enjoyed globally today.