About this episode
For hundreds of years, Japanese soy sauce was made in wooden barrels, but now, most are made in steel tanks. And some argue: It’s made it less delicious. Can a group of brewers and carpenters save the art of traditional brewing? Hannah Kirshner reports.
Curious about all the different varieties? Check out ATK’s reviews on Soy Sauce.
Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com
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