And that bottle he is holding is not even their premium product! The one he is holding costs under ¥700. It is their lower salt version, not their premium product. The premium product costs ¥2160 for 600 mL. 4-5 times more than the lower salt version. shop.kinbue.jp/?pid=132202509
@@TehMillionkill ::: I use soy sauce on a daily basis. Japanese families use a lot of soy sauce on a daily basis. It’s like salt, something you need to live. And I buy a naturally brewed one here in Japan, similar to what he makes, which is aged 2 years, a really tasty soy sauce from a 170 year old company which costs 0.45 per mL - not their premium product, but very good indeed. Kikkoman, the basic, industrial, famous in the whole world soy sauce costs 0.46 per mL for their basic brand. His low salt version costs 1.13 per mL and his premium version is 3.6 per mL, making his products on the pricy side. The average family would use a lot of soy sauce every day and an average housewife would find it too expensive to use on a daily basis. I am going to buy his premium product one time to try it. But maybe not on a regular basis.
This is exactly why "Made in Japan" is a sought-after label on products. They take their work extremely seriously and it shows in their craftsmanship whether it's tools, foods, etc.
@@iamthefuss934 Erm... Japanese are the longest living people on average. You can argue that they are more susceptible to work related illnesses but once you are past that, their diet allows for incredible longevity.
7:47 "That's why we consider this the most important element, our treasure and our heart." Imagine a businessman saying that! If only more people in business would feel this way. God bless this man. What a sweet soul.
I think some alcohol brewers say the same about their whiskey/wine barrels. Same with cheese makers and meat curers about how their microbes are local and you can't get them anywhere else on earth. It's nice have a bit of heritage when you go above the mass produced products.
@@BatCountryAdventures Bakers, too. Talk to any old-school baker about his sourdough starter and they'll talk about it as if it were a member of the family.
Thats two things,lol,but yes you are right,Chinese are the same,we have so much to learn,,,speaking for myself anyway,best wishes to all,frm,Auckland,New Zealand
@@gsofficial Do you think this company has not changed and improved their goods, factory, business? Also some of them hire western CEO cuz they need a person who knows how businesses are done in the West, besides the language barriers. The companies that hire Western CEO are only a part of big ones doing their business globally.
7:45 This is very mind blowing, that he said that the yeast on the walls of the containers were unique the heart of their enterprise. Imagine having a symbiotic relationship with the yeast on the walls of your containers, maintaining that for hundreds of years, feeding and breeding them and reaping the economic and real world livelihood benefits of the symbiosis. Kinda blew my mind open in a new way.
I bought a bottle of that Japanese Shoyu on Amazon & it proved to be worth the U.S.$32.00 (¥3,469) I paid for. The flavor was rich, bold-yet-mellow. ARIGATOU GOZAIMASHITA, OISHII DESU NE!!!
@@Skoomz But he is still correct, the color of apparel indicates not only skill but how much "money" is made...red indicates loss, black indicates gain (that's why it's Black Friday, not White Friday). Notice he also wears black. In my old job they gave black coats to only some members. My guess is Japan might have a similar system.
I think it starts with letting people have pride in what they do, whereas in the US a lot of people find out what the job pays and looks down on some professions.
I fear for Japan's future. Did you catch the part where the wooden vats they ferment the stuff in is such a dying craft that they can only find 50 of them in the ENTIRETY of their country? Countries must never forget that they need themselves first before selling themselves out to cheap foreign solutions but more than likely, they will switch to some cheaper solution or go under in the next 50-100 years (seems like long, but put it in the context of a generation)
You can, just not the way he did it (with big-ass machinery) - It'll take a long time and some patience, but it's quite simple otherwise. There are many tutorials online on how to make homemade soy sauce. If you have the means of doing so, I'd encourage you to try if it's something that interests you! Another really good ingredient to make alongside soy sauce is miso paste. Also very simple.
I started making my own 2 years ago for dinner. In the meantime I got married, had two kids, made it through COVID, lost my job and house. Now the four of us are living in our car. But we’re looking forward to that soy sauce.
ngl when he dipped his finger in the 3 year old soy barrel and ate it ,my soul left my body for a while.this man has passion and 3 year old soybeans aint stopping him
It's not only the pride. The refinement and clarity of enunciation bely a master craftsman in control of the presentation as much as the process itself. Hats off.
Amazing, would love to try an aged 3 year one. For industrialised shoyu, instead of at least 3 months, it only took 3 weeks to get to the final product by adding chemicals to hasten the fermentation process. Massive respect for this company.
@@GH-uq7wr Pro Home Cooks? Wait? Yeah. He definitely can. He's quite the seasoned fermenter. You should check out his channel. Plus the lowest end is 6 months and the highest is 3 years according to this video.
Go for it, my oldest batches have now reached the 1 year mark. The most difficult part is growing the Koji and that may take a few attempts to get right. I had great results by plating rice, beans and wheat in oven trays, inoculating them with koji and leaving them in the oven with just the light turned on. Within 48 hours everything was nicely covered and from there on it is mostly patience
i just hope his fingers are clean n he doesn't do that in EVERYthing. surely they could taste with clean sticks or a disposable paddle pop stick right? [although that would mean a lot of waste u, kno what i mean]
This is Keanu Reeves on here reaching out to my fans worldwide. To thank them for the love and support.making out time to chat with few on how they are coping by this pandemic.Hope you’re staying safe ?
And at the last step he said it was time to taste it and I was like... You've been tasting it at every step 🤣💖 I would too though. I want to taste it before it gets crushed by it's own weight, the solid form.
The respect to the ingredients and final product being displayed is really amazing to watch and to know.. you can see he really loves his work and is very passionate about what he does XD
I’ve made shoyu myself, but I had never actually seen it made in Japan. This is enlightening. I didn’t roast the wheat quite so dark, which explains why the colour of the sauce never went completely black. I’ll probably try to make it again next week.
At the end when he says that he's worried about losing traditional Japanese local taste, why don't they market overseas? I know plenty of people would be interested in a "traditional" shoyu sauce
Maybe cause he would sell it only to weebs? This soy sauce is identical to one you can buy in your local shop. Just buy little more expensive one. His would be 5 times more expensive. I like his spirit but it is exactly ordinary soy sauce
@@qzg7857 Probably isn't. Food is complicated, and the difference betwern high quality and ordinary is almost always very high. This is especially the case with ferments and cured foods, as there are so many variables that so heavily impact the final product. But you probably don't care about that.
@@qzg7857 The taste is different for most countries. In my country, the soy sauce is bitter and bit "clouded" but salty, meanwhile Japanese soy sauce is clear, salty, and don't leave bitter taste in mouth. I've also tried Malaysian soy sauce (salty, a bit watery, a bit sweet but not bitter) and it's different from my country's and Japanese soy sauce.
Imagine being the first dude to figure out this whole process thousands of years ago and trying to explain it to the rest of your tribe. They'd think you're some sort of wizard. Or just crazy.
It was probably made in generations. Probably started as a simple 1 step recipe, then 2, then 3, then 4, etc and eventually stopped at what we know as soy sauce.
@@OhioPaulDE I wouldn't be surprised if it wasn't humans observing animals getting drunk on rotting fruit. There are a lot of TH-cam videos showing monkeys and such getting smashed off of it.
Really good way of improving the process without loosing the tradition. Whatever doesnt contribute to flavor modernize it and automate. Keep the flavor adding traditiona intact. Also as a homebrewer I apreciate this whole process very similar to brewing beer.
He's talking so much, there's no ways the captions are expressing everything he said. He's so passionate, I want to hear everything he has to say, not a paraphrasing of it.
I'm no expert on Japanese, but there's a chance that they're translating it pretty accurately into English. The last couple syllables that he's using in each sentence are honorifics (respectful speech) and take up some syllables. It also can take more time to say things that include numbers (like time, volume, weight, etc.) In japanese than english. Example: 245 years has to be said like 2+(word for hundred)+4+(word for tens)+5. And you usually take the same amount of time to say each syllable in japanese. Tldr: I'm no expert, but I feel that there is a good chance that they accurately translated what the guy was saying. Somethings like polite speech and words just don't have equivalents in English. And the way that one expresses numbers, syllable length, and other things can give the impression that someone is saying "more" than what the subtitles are telling us.
@@isntmypfpbeautiful5350 true. Some words and phrases aren't even used in English and it's up to the translator to get the point across in English. Literal translations would sound hella polite and formal from how this guy is speaking(I'm guessing).
I need to buy this man's soy sauce and finally taste soy sauce made the right way. You can see his dedication and passion in making his product. Honestly he had me smiling thw whole time, such a kindhearted man.
True. Everytime he dips his fingers in the vats though I keep screaming "Cmon.. Use a spoon dude!" Then I realize he probably already has soysauce flowing in his veins. He is one with it.😋
High quality soy sauce is definitely worth paying extra. Don't need to get the super expensive stuff but even slightly more expensive stuff is way better than the cheap stuff
@@justinw1765 I'm no expert, but I always look for something with "Tamari" on the label. It's a slightly different type of soy sauce with less salt and more flavor. I usually just get the Kikkoman stuff
The person narrating the story definitely deserves a lot of credit and prestige; he speaks with pride and is very accomplished with his work! 😁 Always proud!
I really like the fact that Japanese workers usually have their own unique attires that symbolise their country’s tradition. You’ll know who they are just by looking at what they are wearing. Most countries like mine usually have 1 or 2 dress codes like collar shirt or dull t-shirt like meehhh~~
If you are able to do what you do with such a passion it gets joyfull. He don't think and feel as if he is just stirring some brew but rather keeping up the tradition every hour of work. It's an honor to be able to see how the mechanics of live work.
I can figure it might have been quite an adventure getting through all the paperwork... "You see here are these mold covered wooden barrels where we keep the sauce for three years." Yes I know only the end product is what matters to safety, but still, fermented foods are very susceptible of having unwanted byproducts in them.
@@chicoktc Does your mother still buy you McDonald's for dinner, or do you heat your own chicken tendies and Totino's? Wait, let me guess, you spice up your menu with boiled hot dogs and mac and cheese once a week?
I love to see people passionate about what they do. You can tell, this guy just loves this product and the heritage that is involved in doing it the slow way.
He did such an excellent job of expressing, representing, and communicating the subject matter. Excellent work/ thank you for sharing your excellence with us all
Nothing but respect for the Japanese culture. They're the most detail oriented people who dedicate themselves to producing the finest quality. It's a shame everyone doesn't believe the way they do.
The True Japanese Perfection and the Love of Perfecting is displayed by this Master Employee of Creating the Most, in my opinion, the Important Flavor for Traditional Japanese Food, in reality, all Asian style foods, the “Soy Sauce”. Just as any Beer Brewer. Wine Maker and Finest of Liquor makers, simply an art and tradition, dating back to hundreds, of not thousands of years. An excellent presentation that gives #Me a new understanding and appreciation of “Soy Sauce”. Thank You !
The demand for soy sauce in the world is growing as Asian culture gains influence and popularity. I'm sure these guys are increasing their benefits, they deserve it.
I'm sure they will benefit from the exposure. But, even in Japan, very few people get to enjoy this type of artisanal soy sauce. The vast majority of people use industrial soy sauce (Kikkoman etc). Kinda like how we have a vibrant artisanal cheese market in the US yet sales of industrial cheese practically eclipse those of traditional one.
@Travers Kilroy Cooper Alvirez I hear you. When I've been in small towns getting anything outside that narrow range of what everybody local is eating is impossible.
It always amazes me how people discovered food items like this! Who was the first person to mix soybeans, wheat, salt water and mold in wooden vat and forget it for 6 months?
@@BJMJapan In the beginning the guy said at least 1 paragraph, but they only translated it to 1 sentence. I'm sure the translator got the main point across, but left out a lot of minor things.
@@spamspaz Sorry to break it to you. It does not smell good. You can try using some soybeans and add a tiny bit of salt. Put it in a container above your refrigerator
The Japanese have such a culture for work ethic, tradition and honor i wish we could have more of that in the states here... just him holding the bottle of his finished product... to us its just a flavor, to him that means almost his whole world
I was so impressed with their pride on their product with this video, I just had to buy a bottle on amazon. I hope they stay with us for another 200 years. ;)
Incredibly, in every spoonful of soy sauce we often enjoy, is actually the result of years of hard work, patience, love and prayer from the maker ... What an amazing Japanese tradition 👏👏👏
I don't know why, but when I hear american's talking about traditions and how things were made back in the day, and how they are wanting to keep that way alive... I just don't feel it. But when I see a Japanese person saying the same thing, I can see it in their face that they mean it. They have that passion. I can't see that same passion in american's. And when I watch Japanese people talk about their passions I get a little emotional.
Love to see the passion behind this process. I don’t get the bottle design tho. Doesn’t look any special for me but maybe they don’t need a fancy look it’s about the inside.
Actually that little red bottle he was holding is their lower salt version. That’s the version for people who can’t have a lot of salt in their diet. The label said that 50% salt has been removed but the taste has been kept the same. That particular bottle with the red label is under ¥700 for 600 mL. Here is a link to their premium Soy Sauce which is in a blue labeled glass bottle. And costs ¥2160, 4 times more :: shop.kinbue.jp/?pid=132202509
@@AD-jq7ow bad marketing at that lol. If they stored it in square glass containers with a little twine tie they would probably be able to sell it for double the price
The product he was holding in the video is their lower salt version, not their premium product. The premium product does come in a better bottle with better packaging and does have a little tie on it. And it costs quite a bit more. ¥2160 for 600 mL. 4-5 times more than the lower salt version. shop.kinbue.jp/?pid=132202509
In American markets, yes. In Japanese markets, no. This is typical to how they advertise. Some Americans have a higher standard to how things are advertised. Did you see all of those barrels and how much soy sauce is created? There's clearly a high demand for his product, and he doesn't need high-end branding to market it. Plus, if they changed their looks/branding, loyalists might not recognize it and start buying competing soy sauce brands.
i love features like this because seeing the time and work and process that goes into something as "simple" as soy sauce that people usually take for granted, makes you appreciate it more. Now i want to know how I could make my own soy sauce at home, just to experience the process itself
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
The look of pride on his face at the end when holding his bottle. His expression does not need words.
And that bottle he is holding is not even their premium product! The one he is holding costs under ¥700. It is their lower salt version, not their premium product. The premium product costs ¥2160 for 600 mL. 4-5 times more than the lower salt version. shop.kinbue.jp/?pid=132202509
@@Pammellam I want to try those artisanal shoyu so much...
2160 JPY ≈ 21 USD, for those wondering
@@TehMillionkill ::: I use soy sauce on a daily basis. Japanese families use a lot of soy sauce on a daily basis. It’s like salt, something you need to live. And I buy a naturally brewed one here in Japan, similar to what he makes, which is aged 2 years, a really tasty soy sauce from a 170 year old company which costs 0.45 per mL - not their premium product, but very good indeed. Kikkoman, the basic, industrial, famous in the whole world soy sauce costs 0.46 per mL for their basic brand.
His low salt version costs 1.13 per mL and his premium version is 3.6 per mL, making his products on the pricy side. The average family would use a lot of soy sauce every day and an average housewife would find it too expensive to use on a daily basis.
I am going to buy his premium product one time to try it. But maybe not on a regular basis.
It is a gift not just to oneself but to others to take pride in what you do.
That look at the end when he hold that bottle of his product, he was so proud. I had to salute him, I literally salute the guy
F
I did too.
Its nice to enjoy what you do and have pride in it, thats a very powercull thing to have
🥷7
O7 Pogchamp to the guy!
This guy seems so passionate about his heritage and craft, absolutely love it. Bless him. Also, now I know how soy sauce is made.
From the states I am seriously considering moving just because of the care that is put into every craft. Absolute respect from me
@Betty Jentry Ya it's gotta bad in the states. Find what you love and screw everything else
Agreed I love this guy
th-cam.com/video/bat3fNiD-0A/w-d-xo.html
@Paul Reed Smith its pretty well known that Japanese work culture is bad
This is exactly why "Made in Japan" is a sought-after label on products. They take their work extremely seriously and it shows in their craftsmanship whether it's tools, foods, etc.
Very true.
They also die early idiot. America forever!
@@iamthefuss934 Erm... Japanese are the longest living people on average. You can argue that they are more susceptible to work related illnesses but once you are past that, their diet allows for incredible longevity.
@@iamthefuss934 obvious troll
China : Hold my chopsticks
7:47 "That's why we consider this the most important element, our treasure and our heart." Imagine a businessman saying that! If only more people in business would feel this way. God bless this man. What a sweet soul.
I think some alcohol brewers say the same about their whiskey/wine barrels. Same with cheese makers and meat curers about how their microbes are local and you can't get them anywhere else on earth.
It's nice have a bit of heritage when you go above the mass produced products.
@@BatCountryAdventures Bakers, too. Talk to any old-school baker about his sourdough starter and they'll talk about it as if it were a member of the family.
@@agp11001 Tis true that!
True passion can be heard in someone's voice. He's so passionate.
That's what she said.
Is that because he speaks in japense ?
@@clxma lol 😂
it is because he is japanese...
I feel like with the Japanese episodes on this channel they all are
One thing I admire about the Japanese is their attention to detail and the pride in their work.
Thats two things,lol,but yes you are right,Chinese are the same,we have so much to learn,,,speaking for myself anyway,best wishes to all,frm,Auckland,New Zealand
He looks so honest, proud and restrained. His passion is expressed on his eyes and and smile. A craft in this time of industral everything
You mean being Japanese.
Sums up japanese craftsmanship
Its amazing how the Japanese make their work look like art. Very passionate, disciplined with strong sense of tradition.
U know italian traditions about food? french? in the usa dont traditions but the rest of world yes
@@sucrilhossuquito6102 then talk about it on a video about the west. This is about Japanese soy sauce. 🙄
The flipside is an unwillingness to change, to improve, and to take risks. This is why so many Japanese companies hire Western CEOs.
@@gsofficial Do you think this company has not changed and improved their goods, factory, business?
Also some of them hire western CEO cuz they need a person who knows how businesses are done in the West, besides the language barriers. The companies that hire Western CEO are only a part of big ones doing their business globally.
@@lucashell2619 that isn't why.
He's such a sweetheart! I love the care, knowlege, and real love he puts into his work. Wonderful!
7:45 This is very mind blowing, that he said that the yeast on the walls of the containers were unique the heart of their enterprise. Imagine having a symbiotic relationship with the yeast on the walls of your containers, maintaining that for hundreds of years, feeding and breeding them and reaping the economic and real world livelihood benefits of the symbiosis. Kinda blew my mind open in a new way.
I read that toooooo fast
Absolutely fantastic. yes
A labor of luv
Ahhh, tradition!
Yo im really dawg chill
Hmm, this comment is satisfying to read.
Women do become one with the yeast they create within the walls of their ..... when they don’t regularly clean down there.
This guy is really passionate. When everyone leaves the brewery, he bathes in the tanks.
defo
Thats pretty funny
It gives it flava
So the ball sweat is the salt. Perfect ingredient 😌
@@mike3963 the best part indeed👌🏾
It's in my prefecture and they offer tours! It's actually within the Koedo traditional buildings area of Kawagoe. Thanks for the heads up!
I want to try the soy sauce! Where can i buy it thooo?
Ship some to Texas. So passionately made and presented.
I bought a bottle of that Japanese Shoyu on Amazon & it proved to be worth the U.S.$32.00 (¥3,469) I paid for. The flavor was rich, bold-yet-mellow. ARIGATOU GOZAIMASHITA, OISHII DESU NE!!!
The amount of mold he has eaten.. this man is immortal
Immoldar
The guy is a walking fermenting tank😂😂
no need to be mummified
think ethan winters, think! your entire body is mold
In case someone asks "what?" 5:47
Dedication, sweat, soul, etc. that people put on their craft o maintain rich things like this, need to be treasured, honored and celebrated.
When you see someone with a white towel wrapped around their head, expect it to be a top tier.
In America we have hair nets, in Japan they have white towels. Much cooler looking
It's the same in labour jobs. White hats are people getting paid more than you.
@@adamrodgers9175 what? That's not what he was referring to
@@calvin5541 I think it might be more comfortable...but I don't know really because I never tried to wear one for 8 hour shifts.
@@Skoomz But he is still correct, the color of apparel indicates not only skill but how much "money" is made...red indicates loss, black indicates gain (that's why it's Black Friday, not White Friday).
Notice he also wears black. In my old job they gave black coats to only some members.
My guess is Japan might have a similar system.
The sheer dedication has me in awe...very long and tedious process and you can tell that guy is a perfectionist...hats off to japanese people
Yes, he is not doing it for short-term profits, but sees it as a continuation of heritage. He is a noble man with a purpose.
I love the passion the Japanese people have for EVERYTHING!! Such a beautiful culture
I think it starts with letting people have pride in what they do, whereas in the US a lot of people find out what the job pays and looks down on some professions.
I fear for Japan's future. Did you catch the part where the wooden vats they ferment the stuff in is such a dying craft that they can only find 50 of them in the ENTIRETY of their country? Countries must never forget that they need themselves first before selling themselves out to cheap foreign solutions but more than likely, they will switch to some cheaper solution or go under in the next 50-100 years (seems like long, but put it in the context of a generation)
Me at minute 1: “Three ingredients? Wonder if I can make my own...”
Me at minute 3: “No, idiot. You can’t.”
You can, just not the way he did it (with big-ass machinery) - It'll take a long time and some patience, but it's quite simple otherwise. There are many tutorials online on how to make homemade soy sauce. If you have the means of doing so, I'd encourage you to try if it's something that interests you!
Another really good ingredient to make alongside soy sauce is miso paste. Also very simple.
Same here😂😂
I started making my own 2 years ago for dinner. In the meantime I got married, had two kids, made it through COVID, lost my job and house. Now the four of us are living in our car. But we’re looking forward to that soy sauce.
You can.Before this method, existed a traditional way, hand made, artisanal.
@@mikepthekangaroo7596 hope you all the best🙏🙏🙏
No shortcuts, no bs, pure art. Pure food.
No added chemical, artificial colors or artificial taste
Me: sipping my cheap ass hydrolysed soybean soy sauce in tears knowing that I've never known the true soy sauce experience
sdfpc please at least get yourself some Kikkoman dude!
You should go to Whole Foods and get their 365 Organic Shoyu. The best soy sauce ever better than Kikkoman.
@@anastaciafang270 not everyone lives in a country with Whole Foods. Kikkoman is more internationally available
Nama Shoyu...on line
Health food co-ops too
You'll kick Kikkoman under the bed
Real talk.
Enjoy
Me too, now im going to find some authentic stuff and try it
The pride at the end posing with his bottle was so compelling
ngl when he dipped his finger in the 3 year old soy barrel and ate it ,my soul left my body for a while.this man has passion and 3 year old soybeans aint stopping him
Old does not equal rotten
If you do the fermentation right, I’m sure it’s safe to eat. It’s like aging meat...
No one has died from drinking 12 year old whisky
@@NickyNightShine Not right away, anyway.
@@LoneWolf10-12 I think the issue is other people are going to consume the soy sauce he just dipped his finger in.
It's not only the pride. The refinement and clarity of enunciation bely a master craftsman in control of the presentation as much as the process itself. Hats off.
*accidently falls in it*
crawls out three times to pee
thats the 4th ingredient
Soy man🌚🌚
New layer of flavor
Why r u here? Lol it got recommended to u aswell huh
I feel like he's saying more than what the subtitles are giving us lol
@@sirphew4941 no
it doesn’t translate over lol! too complicated and too many words and qualities we don’t use in english
I thought it was a pretty good translation. They didn't leave out anything notable.
It’s just a simplified version lol
It’s because sometimes in other languages they say words longer and shorter then the ones in English
5:37 That sounds like something you would say after getting caught eating the soybeans
Thought so too, bahaha. He even stuttered at the end which makes it look like he's in a hurry to explain.
hahahahahhahaa
Take my like and leave
I think he was stuttering because it didn’t taste good
RIGHT HAHAHAHAHAHA
😂
Simple he says, then has a whole ass rocket ship producing soy sauce.
This guy cares more about soy sauce than my dad cares about me lol
@@Antifa-USA this one hit too close to home
@@jaredpowell7398 can you be my dad ? Lol
@@Antifa-USA hahahaha same
Haha
Amazing, would love to try an aged 3 year one. For industrialised shoyu, instead of at least 3 months, it only took 3 weeks to get to the final product by adding chemicals to hasten the fermentation process. Massive respect for this company.
The combination of both modern machine and ancient techniques to make this soya sauce is truly remarkable
This video is so Japanese man. The passion, the discipline, and the commitment, They’re all there.
damn that was awesome, Ive been hoping to make my own soy sauce one of these days and it's great to have a in depth look at the process
Can you wait so much years 🤣
soy boy
@@GH-uq7wr Pro Home Cooks? Wait? Yeah. He definitely can. He's quite the seasoned fermenter. You should check out his channel. Plus the lowest end is 6 months and the highest is 3 years according to this video.
@@altumurnemtzra2026 I bet you believe all the conspiracy theories too
Go for it, my oldest batches have now reached the 1 year mark. The most difficult part is growing the Koji and that may take a few attempts to get right. I had great results by plating rice, beans and wheat in oven trays, inoculating them with koji and leaving them in the oven with just the light turned on. Within 48 hours everything was nicely covered and from there on it is mostly patience
There should be a link in the description so we can buy this soy sauce
www.nishikidori.com/en/brand/71-fueki-shoyu think this is the one
@@vintage1950 LEGEND
@@vintage1950 Thanks!
There are ages soy sauces on Amazon and they are expensive.
@@vintage1950 thank you , I'll definitely order a few bottles. I love this type of dedication.
he is tasting everything before going with the process , i like him
i just hope his fingers are clean n he doesn't do that in EVERYthing. surely they could taste with clean sticks or a disposable paddle pop stick right? [although that would mean a lot of waste u, kno what i mean]
This is something humanity has lost over most of the world. Pride in you work is becoming a thing of legend.
Now everyone is just thinking of money, cheap and drug money
Me after the first three minutes "this can't get anymore complicated"
Boy was I wrong...
The barrel room is impressive, wonderful bit of history.
This is Keanu Reeves on here reaching out to my fans worldwide. To thank them for the love and support.making out time to chat with few on how they are coping by this pandemic.Hope you’re staying safe ?
One of the reasons I love Japan...They love what they are doing that's why their products have souls coming from passionate masters!!!
I love how he’s just casually eating some of the ingredients
And at the last step he said it was time to taste it and I was like... You've been tasting it at every step 🤣💖 I would too though. I want to taste it before it gets crushed by it's own weight, the solid form.
I just find it hilarious he uses the same finger the entire video and doesn’t use a spoon or something lol
some? all of them lmao. The bacteria on his finger is probably also a key ingredient
That means it's safe to eat by humans not like those "products" which their owners refuses to eat.
I have a lot of respect to this guy, his passion and dedication is on another level.
Sometimes I miss agricultural manufacturing videos. It was a part of my childhood, seeing the processes of local products being made.
The respect to the ingredients and final product being displayed is really amazing to watch and to know.. you can see he really loves his work and is very passionate about what he does XD
that's the perfect blend of modernization and tradition. Truly something you could only find in Japan.
I admire his dedication to his job and his love for good food.
We take our soy sauce for granted. Jeezus. Imma buy this mans sauce now.
Can you tell me where to get it?
Pause
Amazon
We take things for granted because that means that we are progressing.
@@ChesterAyos did he stutter 😈😈
This kind of passion is the reason why no one can beat japanese work ethic 🤣
I’ve made shoyu myself, but I had never actually seen it made in Japan. This is enlightening. I didn’t roast the wheat quite so dark, which explains why the colour of the sauce never went completely black. I’ll probably try to make it again next week.
Passion and tradition translate to a magical sauce. You definitely can’t rush a miracle 🙌🏽
At the end when he says that he's worried about losing traditional Japanese local taste, why don't they market overseas? I know plenty of people would be interested in a "traditional" shoyu sauce
hahaha
Maybe cause he would sell it only to weebs? This soy sauce is identical to one you can buy in your local shop. Just buy little more expensive one. His would be 5 times more expensive. I like his spirit but it is exactly ordinary soy sauce
@@qzg7857 Probably isn't. Food is complicated, and the difference betwern high quality and ordinary is almost always very high. This is especially the case with ferments and cured foods, as there are so many variables that so heavily impact the final product.
But you probably don't care about that.
@@qzg7857 The taste is different for most countries. In my country, the soy sauce is bitter and bit "clouded" but salty, meanwhile Japanese soy sauce is clear, salty, and don't leave bitter taste in mouth. I've also tried Malaysian soy sauce (salty, a bit watery, a bit sweet but not bitter) and it's different from my country's and Japanese soy sauce.
@@qzg7857 Are you really that stupid? Do you think that the soy sauce that you buy at Walmart has been fermenting for three years?
Imagine being the first dude to figure out this whole process thousands of years ago and trying to explain it to the rest of your tribe. They'd think you're some sort of wizard. Or just crazy.
It was probably made in generations. Probably started as a simple 1 step recipe, then 2, then 3, then 4, etc and eventually stopped at what we know as soy sauce.
@@byron7843 actually its was probably some dude that left his soybeans out too long but tried it anyways and thought it tasted good
@@Deady4u Same with discovering alcohol. Some guy consumed fermented fruit. Bingo bango.
@@OhioPaulDE I wouldn't be surprised if it wasn't humans observing animals getting drunk on rotting fruit. There are a lot of TH-cam videos showing monkeys and such getting smashed off of it.
@@byron7843 - Are you sure about that? Can you site your sauce.
...and I'm out of here.
I've been eating things with soy sauce my entire life and had no idea how it's made. My mind is thoroughly blown.
I’m not even Japanese and I felt prideful watching this film...such passion!
Crazy to see the dedication and passion put into the process of an every day condiment we casually consume without thinking twice about it.
Really good way of improving the process without loosing the tradition. Whatever doesnt contribute to flavor modernize it and automate. Keep the flavor adding traditiona intact. Also as a homebrewer I apreciate this whole process very similar to brewing beer.
10:08 imagine opening the bathroom stall and seeing that
plenty of opportunity to spot him doing that throughout the video..ur comment made me laugh out loud literally!
That's enough internet for today
"HOLY CRAP DUDE WHY?!"
(works for your comment and the image you burned into our heads)
I clicked on the timestamp and got an ad of two people meditating lmaooo🤣😂🤣😂🤣
Someone should make a video edit that starts with Japan's sewage systems and then add in the finger tasting clip with edited subtitles 😀 😄 😉 😜
It's quite difficult to find this soy sauce. Most of the retailers are running out of stock.
Amazon has it
@@Lysdexis link pls?
@@nelsonprestan3 What is it called?
@@nelsonprestan3 amzn.to/38TT2aR
@@Braunson Thanks for that. I was trolling looking to see what brand it is and where I could find it.
Japanese are hardworking people
Everything they do they’re make sure that they given they’re heart ♥️ and souls.
Much respect for them 🙏
Love this man. Love every traditional recipe! Thanks for sharing with us!
Such pride in the tradition, the craft.
Must taste amazing
He's talking so much, there's no ways the captions are expressing everything he said. He's so passionate, I want to hear everything he has to say, not a paraphrasing of it.
I'm no expert on Japanese, but there's a chance that they're translating it pretty accurately into English. The last couple syllables that he's using in each sentence are honorifics (respectful speech) and take up some syllables. It also can take more time to say things that include numbers (like time, volume, weight, etc.) In japanese than english.
Example: 245 years has to be said like 2+(word for hundred)+4+(word for tens)+5. And you usually take the same amount of time to say each syllable in japanese.
Tldr: I'm no expert, but I feel that there is a good chance that they accurately translated what the guy was saying. Somethings like polite speech and words just don't have equivalents in English. And the way that one expresses numbers, syllable length, and other things can give the impression that someone is saying "more" than what the subtitles are telling us.
@@n8an811 sometimes theres not even a direct translation into English, but yeah japanese sentences drag on for so long sometimes
@@isntmypfpbeautiful5350 true. Some words and phrases aren't even used in English and it's up to the translator to get the point across in English. Literal translations would sound hella polite and formal from how this guy is speaking(I'm guessing).
Same
The subtitle is around 80 - 90% accuracy.
He's definitely a MASTER of HIS CRAFT! Very interesting! He did a great job in educating me! Mahalo nui loa Mr. Fueki & Aloha!
I need to buy this man's soy sauce and finally taste soy sauce made the right way. You can see his dedication and passion in making his product. Honestly he had me smiling thw whole time, such a kindhearted man.
True. Everytime he dips his fingers in the vats though I keep screaming "Cmon.. Use a spoon dude!" Then I realize he probably already has soysauce flowing in his veins. He is one with it.😋
High quality soy sauce is definitely worth paying extra. Don't need to get the super expensive stuff but even slightly more expensive stuff is way better than the cheap stuff
@@DrPeculiar312 Any specific recommendations? Thanks.
@@justinw1765 I'm no expert, but I always look for something with "Tamari" on the label. It's a slightly different type of soy sauce with less salt and more flavor. I usually just get the Kikkoman stuff
Love your traditional way Your company is awesome Thank you for your great work
The person narrating the story definitely deserves a lot of credit and prestige; he speaks with pride and is very accomplished with his work! 😁 Always proud!
I really like the fact that Japanese workers usually have their own unique attires that symbolise their country’s tradition. You’ll know who they are just by looking at what they are wearing. Most countries like mine usually have 1 or 2 dress codes like collar shirt or dull t-shirt like meehhh~~
If you are able to do what you do with such a passion it gets joyfull. He don't think and feel as if he is just stirring some brew but rather keeping up the tradition every hour of work.
It's an honor to be able to see how the mechanics of live work.
He even have his soy sauce's FDA registration number on his back 🤣
I can figure it might have been quite an adventure getting through all the paperwork...
"You see here are these mold covered wooden barrels where we keep the sauce for three years."
Yes I know only the end product is what matters to safety, but still, fermented foods are very susceptible of having unwanted byproducts in them.
@@ristopaasivirta9770 Thats why they will boil it after done fermented, maybe to enhance flavor and kills unwanted ingredients.
@@stevenloh5968 yeah they definitely pasteurize the soy sauce
@@ristopaasivirta9770 what about the constant finger dipping hahahha
@@chicoktc Does your mother still buy you McDonald's for dinner, or do you heat your own chicken tendies and Totino's? Wait, let me guess, you spice up your menu with boiled hot dogs and mac and cheese once a week?
I love to see people passionate about what they do. You can tell, this guy just loves this product and the heritage that is involved in doing it the slow way.
He did such an excellent job of expressing, representing, and communicating the subject matter.
Excellent work/ thank you for sharing your excellence with us all
Nothing but respect for the Japanese culture. They're the most detail oriented people who dedicate themselves to producing the finest quality. It's a shame everyone doesn't believe the way they do.
The west is the same way in places where it hasn't been perverted by Jewish Bolshevikism.
The True Japanese Perfection and the Love of Perfecting is displayed by this Master Employee of Creating the Most, in my opinion, the Important Flavor for Traditional Japanese Food, in reality, all Asian style foods, the “Soy Sauce”.
Just as any Beer Brewer. Wine Maker and Finest of Liquor makers, simply an art and tradition, dating back to hundreds, of not thousands of years.
An excellent presentation that gives #Me a new understanding and appreciation of “Soy Sauce”.
Thank You !
Really, hashtag me?
The demand for soy sauce in the world is growing as Asian culture gains influence and popularity. I'm sure these guys are increasing their benefits, they deserve it.
I'm sure they will benefit from the exposure. But, even in Japan, very few people get to enjoy this type of artisanal soy sauce. The vast majority of people use industrial soy sauce (Kikkoman etc). Kinda like how we have a vibrant artisanal cheese market in the US yet sales of industrial cheese practically eclipse those of traditional one.
@@Mryodamiles But the market for artisanal foods now compared to the 90's is huge.
@Travers Kilroy Cooper Alvirez I hear you. When I've been in small towns getting anything outside that narrow range of what everybody local is eating is impossible.
good god what a process and what an empire this is. The kiln and those wooden tanks are huge!
Beautiful.
It is so beautiful that even with machinery they remain loyal to wooden processes.
Simply amazing.
It always amazes me how people discovered food items like this! Who was the first person to mix soybeans, wheat, salt water and mold in wooden vat and forget it for 6 months?
The English translations don’t do him justice :/ leaves out all his details
Yep
Yeah, I was really hoping for a more accurate translation.
I don't even speak Japanese for the most part, but even I caught a few missing details from what I do know
Eh, it's not that bad. I think you're just saying that to feel special.
@@BJMJapan In the beginning the guy said at least 1 paragraph, but they only translated it to 1 sentence. I'm sure the translator got the main point across, but left out a lot of minor things.
imagine he fell in one of those barrels one time when he's tasting the mixture and just walks away like nothing happened
Secret ingredient
He would climb up as Shoyu-Man super hero, saviour of traditional japanese taste. Oh wait. He is that already.
I love watching people demonstrate the process of making the things they love
Again never take everything for granted but be thankful for the hard work someone puts into something.
This is one of those times that made me wish I could smell videos.
What are you expecting from the smell? Fermentation from soy smells very bad.
@@inthespread001 I'm still curious as to the aroma, seems like it would be unique!
@@spamspaz Sorry to break it to you. It does not smell good. You can try using some soybeans and add a tiny bit of salt. Put it in a container above your refrigerator
I wanna buy some of those soy sauce after watching this guy make it with a lot of passion
damn I'm ready to drink it straight out of the bottle after listening to him
Get ready to chug an entire barrel
Idem !
The Japanese have such a culture for work ethic, tradition and honor i wish we could have more of that in the states here... just him holding the bottle of his finished product... to us its just a flavor, to him that means almost his whole world
Great homage and respect to the people of Japan 🇯🇵
This documentry was entirely amazing
Soya sauce is made tastefully testing ones patience .
"I am trying my best to keep tradition every day". Now only if more people could live by that philosophy.
The modern world and its systems keep many people from doing that, unfortunately.
I was so impressed with their pride on their product with this video, I just had to buy a bottle on amazon.
I hope they stay with us for another 200 years. ;)
Incredibly, in every spoonful of soy sauce we often enjoy, is actually the result of years of hard work, patience, love and prayer from the maker ...
What an amazing Japanese tradition 👏👏👏
Watched this whole video and read every word. I was captivated! Fantastic and many thanks for posting!
I don't know why, but when I hear american's talking about traditions and how things were made back in the day, and how they are wanting to keep that way alive... I just don't feel it. But when I see a Japanese person saying the same thing, I can see it in their face that they mean it. They have that passion. I can't see that same passion in american's. And when I watch Japanese people talk about their passions I get a little emotional.
it's because you are biased against your own culture, you have been buying on the self hating socialists ideas.
5:38 when someone walks in on you at 3am in the koji processing room and you have to hurry up and explain yourself...
Love to see the passion behind this process. I don’t get the bottle design tho. Doesn’t look any special for me but maybe they don’t need a fancy look it’s about the inside.
Actually that little red bottle he was holding is their lower salt version. That’s the version for people who can’t have a lot of salt in their diet. The label said that 50% salt has been removed but the taste has been kept the same. That particular bottle with the red label is under ¥700 for 600 mL. Here is a link to their premium Soy Sauce which is in a blue labeled glass bottle. And costs ¥2160, 4 times more :: shop.kinbue.jp/?pid=132202509
@@Pammellam Thanks for that detailed answer PT thats cool to know!
truly the art of fermentation. the art of preserving local tradition
It is beautiful to see the pride and care that Japanese craftsmen and women take in producing even products that might seem simple.
Ironically the packaging of this handmade soy sauce still makes it look like the cheapest product on earth
That's the power of marketing....
@@AD-jq7ow bad marketing at that lol. If they stored it in square glass containers with a little twine tie they would probably be able to sell it for double the price
The product he was holding in the video is their lower salt version, not their premium product. The premium product does come in a better bottle with better packaging and does have a little tie on it. And it costs quite a bit more. ¥2160 for 600 mL. 4-5 times more than the lower salt version. shop.kinbue.jp/?pid=132202509
@@Pammellam why am i not surprised it has a tie on it lol, every premium product in a bottle has a tie
In American markets, yes. In Japanese markets, no. This is typical to how they advertise. Some Americans have a higher standard to how things are advertised. Did you see all of those barrels and how much soy sauce is created? There's clearly a high demand for his product, and he doesn't need high-end branding to market it. Plus, if they changed their looks/branding, loyalists might not recognize it and start buying competing soy sauce brands.
What was the name of his brand? He's proud of his history. And for what it's worth, I'm proud of him.
Fueki soy sauce
I’m surprised his finger isn’t dyed black from all that dipping and tasting
FDA says 'no'
@@SiriusBernd The FDA caters to what Karens think about how food should be made rather than how good food is actually made.
It's wonderful that there's a country in the world that has such an obsessive culture of perfection in everything they do....
i love features like this because seeing the time and work and process that goes into something as "simple" as soy sauce that people usually take for granted, makes you appreciate it more. Now i want to know how I could make my own soy sauce at home, just to experience the process itself
Why is soy sauce forbidden in fights?
‘Cause you should never Kikkoman when he’s down.
Respect.
Best comment of the month so far
Thank you sir
I'm saving this