Soy sauce is a staple of Japanese ...

Yasuo Yamamoto is the last man in his family upholding a 150-year-old family business, preserving a culinary technique of brewing in wooden barrels.

Have you ever noticed the scent of soy sauce? On Shodoshima, the Japanese island that’s brewed this condiment for four centuries, you’re knocked out by its fragrance whenever you’re near barrels of ...