Saving the Craft of Soy Sauce

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.4 • 1.8K Ratings

🗓️ 21 September 2023

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

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 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Hey friends, it's Kevin Pang here.
0:02.3	I'm going to take advantage of the fact that I host the show and tell you, dear listener,
0:06.7	about my debut cookbook.
0:08.9	It's coming out October 24th and it's called a very Chinese cookbook.
0:13.4	We've got 104 incredible Chinese recipes that are failproof.
0:17.4	They've been tested in our kitchens again and again.
0:20.5	We've got dim sum, street food from Sichuan, dumplings from Shanghai, noodles from Taiwan,
0:25.7	and American Chinese take out classics.
0:29.0	If you want to hear the backstory of how this improbable cookbook came to be, look
0:33.0	at the back catalog of this proof feed and search for the episode, my father, the YouTube
0:37.5	star.
0:38.5	Anyway, the book again is called a very Chinese cookbook.
0:41.4	It's out October 24th.
0:43.1	Find it at your favorite bookseller.
0:45.2	Please, please, please buy it.
0:46.4	My employment is on the line.
0:48.2	Okay, not really.
0:50.0	But kind of, just a bit.
0:51.6	All right, onto this week's show.
0:58.2	You go to a sushi restaurant.
1:00.6	You pick up a piece of sushi, maybe it's a tuna negiri or a California roll, and you dip
1:05.6	it in the soy sauce.
	...

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