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This soy sauce is made using the traditional and authentic method to ferment Japanese condiments since ancient times using Japanese wooden barrels called kioke. Due to modern mass production of soy sauce, only 1% of total Soy sauce production in Japan uses this traditional method. Get a taste of Japanese history almost lost in modern times by.
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Yasuo Yamamoto, 5th President Yamaroku Soy Sauce Co., Ltd. Address: 1607 Yasuda-ko, Shodoshima-cho, Shodoshima-gun, Kagawa Tel: 0879-82-0666 (from overseas: 81-879-82-0666). Soy sauce that has been matured for about two years is returned to the wooden vat and fermented once again with soy sauce instead of salt water.
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In the macrocosm of food technology, Yasuo Yamamoto, the fifth-generation soy sauce brewer at Yamaroku Soy Sauce in Shodoshima, Japan, occupies a role that has him overseeing its smallest members: microbes. These eukaryotic, single-celled microorganisms are some of the oldest players on earth, and are responsible for creating products like beer.
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The Yamaroku Tsurubishio Shoyu is a premium Japanese barrel-aged soy sauce made of high quality natural ingredients and by following traditional techniques. Tsurubishio Shoyu has dark, almost black color, very rich and strong scent, and mellow taste. The soy sauce is aged in large wooden barrels which have been used for over 150 years since the.
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Yamamoto Yasuo (age 48), a 5th-generation soy sauce producer on Shodoshima Island in western Japan, started crafting wooden barrels himself. This was to preserve the traditional wooden barrel.
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Yamaroku Soy Sauce welcomes visitors because Yasuo Yamamoto, the fifth-generation head, thinks a producer and consumers should interact with each other. He worked for a "tsukudani" (preserved food made by boiling ingredients in soy sauce) manufacturer as a salesperson after graduating from university. He learned that buyers tended to.
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One Man and His Barrels: Yasuo Yamamoto and His Mission to Keep Real Soy Sauce Alive. May 1, 2020. Matthew Joslin. Join as us as we sit down for a chat with master soy sauce producer Yasuo Yamamoto from the island of Shodoshima in Japan's Seto Inland Sea. What's a day in the life of a soy sauce maker like?
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What does it take to make authentic soy sauce and how has Yasuo Yamamoto's family brewery survived? Check out more about Yasuo Yamamoto's soy sauce and the Japanese restaurant Shodoshima that serves only naturally-fermented soy sauce. Email This Video Subscribe For Emails.
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In fact, the kind of soy sauce Yasuo brews has more umami than any other plant-based source except for konbu seaweed. The word that Yasuo likes to use to describe the taste of his soy sauce is "authentic," tracing its flavor to the days when Shodoshima was a leading producer of soy sauce during Japan's Edo period (1603-1868).
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A: My name is Yasuo Yamamoto and I'm a fifth generation soy sauce producer, operating a roughly 150 year old soy sauce brewery business, Yamaroku Shoyu, located on the island of Shodoshima, in the beautiful Seto Inland Sea.
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About Yamaroku Shoyu: Yamaroku is a soy sauce brewery on Shodo island, which is an island that is famous for soy sauce production. Yamaroku Soy Sauce is located at the end of a complex alley way, not on the main street. It is located at the foot of a mountain on the way from the Uchinomi Bay to Kankakei mountain. Yasuo Yamamoto.
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This soy sauce is aged in 150-year-old timber barrels. Yasuo yamamotos soy sauce is an extremely versatile ingredient that can be used as a table condiment. Added to dishes during cooking for extra flavor. This production style of yasuo yamamotos soy sauce only makes up 1% of the whole soy production throughout Japan.
One Man and His Barrels Yasuo Yamamoto and His Mission to Keep Real
In the episode, Samin takes a tour of Yasuo Yamamoto's traditional soy sauce factory: Yamaroku Soy Sauce. A fifth generation soy sauce manufacturer, Yasuo uses barrels to ferment his product, sometimes leaving it for 2 years or more, compared to the average 6 months period used by larger manufacturers. Kioke barrels are the key tool, and.
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Yasuo Yamamoto of Yamaroku Soy Sauce (Shodoshima Island, Kagawa Prefecture) began the Kioke Craftsmen Revival Project in hopes of preserving the kioke barrels for future generations. Yamamoto-san and two carpenters constructed Shodoshima's first kioke barrels in January 2012. And every year since then, brewers all over Japan gather in.
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Yasuo Yamamoto is a fifth-generation soy sauce maker in Shodoshima, Japan, preserving the traditional method of barrel-aging. Menu icon A vertical stack of three evenly spaced horizontal lines.
