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Japan Eats!Author: Heritage Radio Network
What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here! Language: en Genres: Arts, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Crafting Shogun-Selected Barrel Aged Soy Sauce For Over 330 Years
Episode 389
Wednesday, 14 January, 2026
Our guest is Hideatsu Shibanuma who is the 18th-generation president of Shibanuma Soy Sauce, which was founded in 1688. Shibanuma Soy Sauce has specialized in producing barrel-aged soy sauce in Ibaraki Prefecture for about 370 years. Its products were so superior that they were served to Shoguns during the Edo period. Like many other craftsmen-based traditional businesses in Japan, soy sauce manufacturers have faced challenges due to reasons like a declining population and changes in people’s diet. But Shibanuma Soy Sauce is doing well, thanks to its success in the export markets, with over 60 destinations worldwide. But it did not happen overnight. It is the result of Hideatsu’s hard work. In this episode, we will discuss the key to successfully running the 377-year old soy sauce company, the unique taste of Hideatsu’s barrel-aged soy sauce, why his products have been attracting the attention of top chefs all over the world and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
