A beloved kitchen staple and popular condiment has been causing a buzz due to a series of short videos revealing its production process.
Soy sauce, with its deep umami richness and ability to enhance flavours, is a versatile ingredient used in soups, marinades, sauces, stir-fries and more.
Made from fermented soybeans, wheat, salt, and water, it’s the unique fermentation process that has food enthusiasts hooked.
This process, which can take anywhere from a few weeks to several years, involves breaking down the soybeans and wheat with mould cultures such as Aspergillus to ferment with bacteria, resulting in its complex taste.
Despite sounding unappetising, the end result is delicious. Originating in China over 2,000 years ago, the Yamaroku Shoyu soy sauce brewery has modernised this east-Asian favourite.
Yasuo Yamamoto, the fifth generation of the family, regularly shares the brewing process on Instagram and TikTok, leaving followers astounded.
In a video titled “This is how soy sauce is made”, the soy sauce master demonstrates the process of extracting the tasty liquid, commenting “It smells good.”
Interestingly, the soy sauce appears to be pressed using machinery and cloth mats, reports The Mirror.
He further explains that the “Soy sauce is dripping from the cloth under its own weight” before showcasing the final product, bottled and ready for use. With over 2200 comments on just one video, social media users were left utterly bewildered after discovering how traditional soy sauce is made.
@JenniferHaining wrote: “Turns out I genuinely don’t know how anything is made ever”, while @Acw22 shared a revelation: “I’m 37 and I’ve never wondered how soy sauce was made. Literally been on this earth 37 yrs and just eating the sauce with no clue of what it actually is until today.”
However, some pointed out that not all soy sauces are created equal, as @bucasbox clarified: “This is real soy sauce, but its only about 1% of the soy sauce you see. Rest of it is industrially made.”
Meanwhile, others found humor in the discussion, with @easypeasy jesting: “So, Soy Sauce comes from squeezing old gym mats? I knew it!” while @Brittond97 quipping: “Does this hurt the soy? “.
For those curious about authentic soy sauce production, it takes place at establishments like the Yamaroku Shoyu brewery, where ingredients such as soybeans, wheat, water, and salt are mixed to form the “moromi” paste. This paste then ferments in wooden barrels, allowing yeasts and bacteria to work their transformative magic.
Yamaroku Shoyu’s owner boasted about the barrel method’s superior taste to the Japan Travel website, stating: “Simply put, it’s tasty. The reason why the barrel method makes it tastier has not been proven in science, However, the same applies to wine, whiskey and bourbon etc – the soy sauce becomes delicious with it’s aged in a wooden barrel over a long period of time.”
The process of creating deep flavours in soy sauce involves natural yeasts and bacteria in the wood fermenting the mixture over months or even years. The wooden barrels allow air to flow in, supporting fermentation and adding unique flavours from the wood itself.
Once fermentation is complete, the mixture is pressed to extract the liquid soy sauce, which is then filtered and pasteurised to ensure safety and quality. Those visiting Japan can join a guided tour of the brewing process at Yamaroku.
For the rest of us, we can savour our favourite salty sauce with a newfound appreciation for its traditional production methods.
