2.Bali’s Temple in the Sea
3.An Artist Finds Floral Inspiration in Japan
4.The Art of Becoming a Tightrope Clown
5.A Family of Marionette Makers
6.Roaring With the Lion Dancers of New York’s Chinatown
7.Japan’s DJ Monk Spins the Holiest Beats
8.Chalk of Champions
9.Shalom Japan: Japanese and Jewish Cuisines Merge at this Brooklyn Restaurant
10.Sunday Best: The Tradition of the Church Hat
11.This Thanksgiving, Pass the Tofurky!
12.The Artist Immortalizing the Big Catch with Fish Prints
13.Inside Japan’s Only All-Female Sushi House
14.Coffee in Turkey
15.A Brotherhood in Portugal United by a Love of Tripes
16.Coffee in Sweden
17.Making Nepal’s Chhurpi, the Hardest Cheese in the World
18.Japan’s Yamabushi Monks Endure Tough Training in the Mountains
19.The Hairdresser to Japan’s Sumo Wrestling Elite
20.Sweet Dreams Are Made of This: Doughnuts and the American Dream
21.The Qing Miao People of China Stay Connected to Their Ancestors Through Hair
22.In Tokyo, These Trains Jingle All the Way
23.Japan’s Eerie Garden of Stone Cold Stares
24.The Family Making Gruyère in the Swiss Alps for Centuries
25.The Japanese Technique for Harvesting Sea Salt by Hand
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.
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