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.
Get a 14-day free trial for an America’s Test Kitchen digital subscription at atkpodcast.com
Connect with listeners
Podcasters use the RadioPublic listener relationship platform to build lasting connections with fansYes, let's begin connecting
Find new listeners
Understand your audience
Engage your fanbase