For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It’s made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports.

Curious about all the different varieties? Check out ATK’s reviews on Soy Sauce.

Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Giants Film Room: A brief glimpse of what anticipatory throwing does for an offense