Only 1% of soy sauce in Japan is now produced using traditional methods signaling a major change in manufacturing practices according to Business Insider.
This shift reflects a broader trend towards efficiency and cost reduction where modern techniques like chemical hydrolysis have taken precedence over the time-consuming natural fermentation process.
Traditional soy sauce or ‘shoyu’ is labor-intensive requiring months of fermentation to develop its complex flavors which cannot be replicated by industrial methods.
The decline in traditional production has sparked concerns among food enthusiasts and historians about the loss of cultural heritage and the unique taste of authentic soy sauce.
Modern soy sauce often includes additives to mimic the flavors of its traditional counterpart but lacks the depth and richness that comes from slow fermentation.
Public discourse has been lively with many lamenting the shift away from artisanal products.
Some in the community argue for the preservation of traditional methods highlighting the importance of maintaining Japan’s culinary identity.
Others recognize the practical benefits of modern production like lower costs and faster turnaround times but suggest a need for transparency in labeling to inform consumers of what they are buying.
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