Slow-Fermented Soy Sauce Japan: Traditional Japanese soy sauce shoyu made through natural fermentation in wooden barrels over 12 to 36 months is disappearing. This artisanal process known as honjozo involves koji mold soybeans wheat and salt maturing slowly in cedar vats producing a rich complex flavor. However most commercial soy sauce today is chemically brewed in days sacrificing depth for speed and cost. Small family-run shoyu breweries are closing due to aging owners high costs and competition. The knowledge of barrel fermentation and koji cultivation is at risk of being lost. Preserving this craft ensures the survival of authentic umami depth in Japanese cuisine. These traditional sauces are not just condiments but liquid heritage embodying patience craftsmanship and a deep connection to seasonal rhythms and natural fermentation.
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