Pop Japan

A secret passed down for over 750 years, the traditional making of soy sauce lives on in the small town of Yuasa in Arida District, Wakayama Prefecture.

A by-product of fermented soybeans and wheat that have been mixed with brine, soy sauce is considered to be one of the oldest condiments in the world with a three-millennium history.

Brought all the way from China, the condiment was first established and produced in the small town of Yuasa, Japan during the 13th century. It has gone a long way down in history through the course of time but has still preserved its traditional methods production.

In this short film presented by NatGeo, Director Mile Nagaoka takes its viewers to take a glimpse on the ancient Japanese’ way of making soy sauce.

Tags: soy sauce, condiments, yuasa, fermented soybeans, director mile nagaoka, china, natgeo, japanese way of making soy sauce