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.
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Season 10 Starts on April 21st!
The Somali Farmer Rises
Dumplings in Iowa
My Father, The YouTube Star
So What Do You Feed the Dead?
Should I get my Lobster High?
Will Jewish Delis Survive?
Season 9 Starts November 11!
[Bonus] Mystery Recipe Season Four
One Man's Fight for Old Bay Seasoning
Why Be Vegetarian?
The Drink that Wouldn't Die
The Spice Blend That Takes You Home
The Food Here Is No Joke
How Far Would You Travel for An Apple?
How Pineapples Became A Hashtag
Why Did Jello Salad Go Out Of Style?
Season 8 Starts July 29 with a new host!
Sakura and the Wild Boars
Reclaiming the Fifth Sense
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