The terroir and tradition behind barrel-aged, Japanese soy sauce
Japanese soy sauce brewery Yamaroku Shoyu is partnering with Oberoi Hotels in India to showcase the traditional craft of barrel-aged soy sauce. The event highlights the 'kioke' method, where soy sauce is fermented in century-old cedar barrels to develop unique flavor profiles.
Why it matters
This highlights the intersection of traditional artisanal food production and global luxury culinary experiences.
Aged soy sauce can have terroir, techniques and flavour notes, just as wine or whisky. On the Japanese island of Shodo, umami-rich soy sauce is fermented in centuries-old wooden barrels, that gives it a nuanced rich flavour. On August 22 and 24, Oberoi Hotels in Bengaluru and Mumbai are hosting a dinner that pairs these soy sauces with a curated Japanese multi-course meal, bringing together history and craft.
Soy sauce being brewed in Yamaroku Shoyu, a historic soy sauce company, that has been family-owned for 150 years | Photo Credit: Special arrangement
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