Exploring Japan’s soy sauce island www.independent.co.uk

After two hours on Japan’s Shodoshima Island I know I’ll never look at a bottle of soy sauce in the same way.
There are several reasons this mountainous, forested island in Japan’s Seto Inland Sea has such a rich history of soy sauce production, and I start my investigation at Marukin Soy Sauce Museum.
Yasuo Yamamoto, the fifth-generation owner of Shodoshima-based Yamaroku Soy Sauce, is on a mission to preserve the art of soy sauce barrel-making, a dying tradition.
These various side projects have one singular goal – to bring back the tradition of barrel-based soy sauce production.
“I see soy sauce in a similar way to wine and beer,” he says.