Sure, soy sauce is one of the most common condiments used when eating asian cuisine, but just because it is frequently consumed, this doesn’t mean that the exact recipe behind the fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds is well known. This short film by Mile Nagaoka in turn details how soy sauce has been made for 750 years.

The origin of soy sauce is Yuasa Town, which is still where its made today, while the production method actually hasn’t changed for centuries as well.

For a new appreciation on how soy sauce comes together, press play above.

Now, take a look underneath to see how the ever-popular Sriracha sauce is made.

Not NYC, not LA.

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