Proof Saving the Craft of Soy Sauce
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Sep 21, 2023 Exploring the impact of modernization on Japanese food, the podcast highlights the efforts of a group dedicated to preserving the craft of traditional soy sauce brewing in wooden barrels. It discusses the tradition and craftsmanship behind shoyu production, contrasting views on manual labor, and the joy of using kiyoke in making soy sauce. The podcast also explores other soy sauce companies and the role of young people in the craft, ending with a reflection on the uncertain future of kiyoke shoyu.
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Kiyoke's Microbial Influence
- Kiyoke barrels, used for centuries in Japan to make soy sauce, miso, and sake, fostered unique microbiomes.
- These microbiomes contributed to each brewery's distinct flavor profile, much like sourdough starters.
Post-War Shift in Production
- Post-WWII industrialization shifted soy sauce production to steel tanks for efficiency and consistency.
- This change, influenced by Western ideals, altered the taste of Japanese cuisine.
Shodoshima's Soy Sauce Pride
- Hannah Kirschner travels to Shodoshima, an island known for its soy sauce breweries.
- Locals value their soy sauce so much, they supposedly carry it with them when traveling.