How Soy Sauce Has Been Made in Japan for Over 220 Years — Handmade

Posted by CELES STAFF on

Masatsugu Fueki uses the same traditional practice of making soy sauce that his predecessors used at Japan’s Fueki Syoyu Brewing over 220 years ago. Fueki takes us through the factory and the multi-step natural brewing process which only uses three ingredients — soybeans, flour, and salt.


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