How the Most Expensive Soy Sauce in the World is made in Japan
Paolo fromTOKYO
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How the Most Expensive Soy Sauce in the World is made in Japan
10 507 просмотров · 2 ч назад
Paolo fromTOKYO
3,73 млн подписчиков
10 507 просмотров · 2 ч назад
Get my new Paolo fromTOKYO Shoyu BLACK today - https://shoyublack.com
I’ve teamed up with one of the oldest soy sauce breweries in Japan, 270 years old going back 18 generations in Kagawa prefecture, to craft my own original premium Soy Sauce, Paolo fromTOKYO Shoyu BLACK. They’re the only brewery left in Japan who crafts their soy sauce in the traditional Mushiro Koji method. And Shoyu BLACK is double brewed, aged 3 years in cedar barrels, and it has most elevated umami the brewery has ever produced for its age. Rich, Dark, complex and with a gentle saltines followed with a bright finishing note, that give a playful lift.
This is day in my life working in Japan at Kamebishi, a 270-year-old Japanese soy sauce brewery in Kagawa Prefecture that produces some of the world's rarest and most expensive shoyu, including soy sauce aged for an incredible 20 years. Founded in 1753, this family-run Japanese brewery has passed down its traditional soy sauce making techniques for 18 generations. Kamebishi is the last remaining brewery in Japan preserving the traditional mushiro-koji method, a rare fermentation process that creates an exceptionally rich and complex umami flavor. In this Japan food documentary, I explore how traditional Japanese shoyu is handcrafted using just four natural ingredients: Japanese soybeans, wheat, salt, and water. From carefully cultivating koji mold to fermenting moromi mash for years, every step requires extraordinary patience and precision. Inside the historic brewhouse, approximately 230 unique yeast strains contribute to flavors that cannot easily be recreated elsewhere. This is Japanese food culture and traditional craftsmanship at its finest, where a small family continues preserving centuries of Japanese culinary history, even when producing a single bottle of premium soy sauce can take 20 years.
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