2.The Japanese Martial Art That Helps Keep the Peace
3.Weaving the Silk Threads of History
4.Candy Craftsmanship: Korea's First Family of a Classic Confection
5.Rock the Gayageum: Covering Classics With an Ancient Instrument
6.Feast Your Eyes on Korea's Oldest Street Food Market
7.The Monks of Mount Athos
8.The Beauty of Mongolian Throat Singing
9.Dancing With Kicks: Mastering the Korean Martial Art of Taekkyeon
10.Chicago Footwork: Music and Dance at a Whole New Speed
11.Spinning Silk From the Sea
12.Welcome to Castefidardo, the Town of Accordions
13.How One Man Circumnavigated the World … By Car
14.An Ice Castle Brings Magic Before Melting Away
15.A Dyeing Tradition
16.Eating (and Breathing) Dragon’s Beard in Singapore
17.Carrying On the Blacksmith’s Torch
18.New York’s Electric Taxis in 1895
19.A Tasty Tale: The Real Story Behind General Tso's Chicken
20.Making the Thinnest Sheet of Paper in the World
21.Ethiopia’s Chapel in the Sky
22.The Last Traditional Tattoo Artist in the Philippines
23.In Korea, a Buddhist Monk Makes Movies
24.The Kings of Cork
25.The Gardens Behind Monet’s Masterpieces
26.The Reindeer Herders of Mongolia
Five Generations of Making Soy Sauce the Traditional Way
Japanese shoyu, or soy sauce, was traditionally brewed in vats over two years in a process that dates back to the 7th century. Over the past 60 years, global demand gave way to industrialization, and today, less than one percent of shoyu is produced in the old way. But on the island of Shodoshima, Yasuo Yamamoto ferments soy beans traditionally in bamboo barrels similar to the ones his family has built for the past 150 years. And while it takes four times longer than the modern way to produce, the results are undeniably delicious. Let's have a taste.
This Great Big Story was inspired by Genesis.
Recommended Playlists
Green Living
7 videos | 20 min
Recycle. Reduce. Reuse.
7 videos | 21 min
CJ McCollum: Mentoring the Next Generation
4 videos | 13 min
Camilla Belle: House of Hope
1 video | 7 min
Download Mobile
Follow
