The world is changing rapidly: globalisation and modernisation are shrinking continents, destroying borders; cultures are amalgamating, traditions and practices and even entire languages are disappearing as they become no longer necessary. READ MORE:* The tech perils for travellers* Romantic getaways for couples* Venice to charge admission feeReal soy sauce in JapanThis is an interesting one. Soy sauce in Japan is traditionally fermented and aged in wooden barrels, huge cedar tubs known as "kioke", which can be used and reused for up to 100 years. That seems odd to me, because I've heard this same story from so many soy sauce makers; obviously there is some demand, if only small. If you want to see soy sauce being made the traditional way, and taste the difference, try Shodoshima, an island near Kobe, where its famous soy sauce is still fermented in kioke.

Source: Stuff February 28, 2019 19:35 UTC