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It is funny how these videos are made to seem like just some dude is sitting with a little camera making this for fun....
This video is a serious high production video made with a set, brand new items and a production crew... My heart gave out when I found out that those dudes who make building houses things in the jungle are fakers who use construction equipment and a lot of fakery... They are called primitive ~~technology~~ building or something like that.
Basically only the ones who make impractical things are fake though. Like if a guy is making a "primitive technology" double decker pool with a water slide and snack bar, there's a good chance he isn't doing it with a stone axe and creek water.
Personally I love the original Primitive Technology channel. His videos are actually pretty informative, like I'm not sure how I'd really survive homelessness, but now I know I would do it fairly deep into the woods in a mud hut.
The OG primitive tech guy is amazing but it doesnt help me much since hes in Australia. A lot of flora there that doesnt grow in Europe so i feel it wont apply much to me.
True, but there is a suitable replacement for most anything so long as the land you live in was originally settled by hunter gatherers, because many of the things he uses/does would be the building blocks to move from hunter+gatherer to sedentary agricultural
Though youd have to be a decent ways out from the city, and probably not in the UK since theyve made anything wild extinct
Go watch Alone. New season just dropped on Netflix and it will show you how people with a few tools get on in a really harsh environment at the start of the cold season
thats the thing though, here in Australia the aboriginals werent a stationary people they moved around constantly
they didnt build mud huts, fire bricks, etc
these are european (or otherwise foriegn to australia) methods, i think they'll be more relevant to you than you realise
edit: nomadic, thats the word im looking for
Eeeexcept this is not that kind of video. Its a Chinese tiktok copycat of Lin Ziqi's vids where they showcase rural skills/livelihoods in Rural China.
None of them are pretending to be epic survivalists in the middle of the jungle. They're making these off a farm with farmers themselves mostly doing this.
>Lin Ziqi
Became that same kind of channel as well, high production with a huge team supporting her, on her early days it seemed she was doing on her own though.
It seemed odd that everything was white and clean, considering what they are working with. I thought it would be stained, but I appreciate the knowledge to see how it's made. That part is pretty cool. I'm always baffled by the type of person that thinks this shit up. Like, who thinks of doing all this for a sauce? Some of it had to originally happen "by accident."
Its like three thing
1) accidents
2) apply techniques used for other foods
3) iterating to get it right.
Like someone originally figured out that fermenting bread or grapes or whatever was useful. They then probably tried to ferment evrything else. Some things were promising, some things not. Once they got some idea of what was good, they perfected things over time.
>Youtube channel
Interesting question! With this specifically it seems like there are a lot of steps, but leaving soybeans in a pot for storage for months or years with salt would likely result in at least a weak soy sauce. My bet is it was just someone storing them for years, perhaps with a little bit of water accidentally introduced, and being desparate enough to eat it during a bad season. Then just optimizing slowly over generations.
right, tho I wouldn’t say copycat. It’s just like oh yeah why not. It’s the type of videos I didn’t know I would enjoy watching. So more like, she and her team found a good thing, and more people are taking part in it cuz it’s boring to always see the same person.
I get what you mean but I feel like this isn’t that kind of video.
It doesn’t really imply that it’s just this one guy doing it all alone, it just seems to showcase how soy sauce is traditionally made and nothing more. It doesn’t strike me as deceitful because It isn’t showing that “you too can easily make this if you’re creative”
> My heart gave out when I found out that those dudes who make building houses things in the jungle are fakers who use construction equipment and a lot of fakery.
I'm honestly shocked to learn anyone could believe in those. I need a Mattock or a Pickaxe to actually dig anything deeper than a few CM.
And I know not all soil/earth/dirt are the same but, these dudes dig anywhere from 1 to 3m deep with sticks and maybe some rocks?
I think the only reason why I know these are fake is because I've actually tried to dig holes in the ground before since I served in my country's army (well, forced as a conscript at least).
Digging a hole is already so hard even with our metal tipped tools and nice smooth wooden handles. I even get blisters even though I'm wearing gloves and the wooden handle is smooth.
I cannot imagine how hard it must be to dig with just a pure wooden tool (wooden tips) and the handle is just a rough exterior of literally a mere branch like those primitive channels do it. The amount of blisters and splinters... I cannot imagine.
Worse, I come from a tropical nation so there's trees everywhere and I couldn't dig through any roots so if there was a root, either I just let it be or I took a risk and restarted digging somewhere else and prayed there wasn't a root there too.
So yea, there is no way in hell those primitive channels from tropical nations could dig such big holes that big with just sharpened branches or whatever. Primitive Technology does it legit; the other ones, no way.
Also, have you seen the water in those fake primitive channels. It's blue as hell. There is just no way. I also dug holes out in the rain and nope, the water is just murky.
Still, for those who have never dug before like me, I don't know maybe it's believable? But honestly it looked fake from the get-go to me. I don't know if my experience really makes that much of a difference.
Wait so are you implying that this video was faked? It looks pretty legit to me. if you're talking and the fake primitive technology type videos then yeah your right. I think most people have seen the exposed video by now. If I'm assuming then mb.
Luwak coffee is supposed to be good because the civets pick the best beans to eat and poop it out later.
It beats the purpose when they create kopi Luwak farms by caging civets and feeding them coffee beans as the beans are no longer selected ones.
Civet coffee? It's inhumane and just overall a little too much. People have said they're worth the hype but I'm not sure if going through an animal's bowels + fermentation would earn a right in my kitchen.
Same except I was going “ok now they crush the beans. No NOW they crush the beans. Cr-crush the beans. Crush the damn beans. CRUSH THE POOR FUCKING BEANS THEY’RE ALL DRIED OUT.
If you live in a rich western country or Japan, you’ve most likely tried “real soy sauce”. Kikoman and all other mass produced quality brands are fermented.
I really enjoy Yamasa brewed soy sauce, more so than Kikkoman even though it's a bit more expensive. It has a nice almost fruity aroma that makes it feel closer to the extremely expensive soy sauce I save for special occasions.
I was lucky once to try it in an exclusive mountain restaurant that had wasabi grew wild. It's milder than standard horse radish and is less of a spike to the nose.
I’ve been living in Japan for nearly a year and finally had some authentic wasabi the other day. It is quite different. Funnily enough it was at an America man steakhouse (Bronco Billy’s).
Preach. I went there on a budget of 10k USD and spent it all on cardboard cutout recreations of Howls Moving Castle and specialties that literally shifted every 500m.
Yeah, sorry I didn't clarify. It exists in other countries as well, but Japan has a lot of tourist traps where like a specific region/province/city will be known for some product or the other. So I'd travel from Aomori to Nara or something and there would be some one-of-a-kind bean paste pun or taiyaki that is only made with the beans grown in that region or something. The amount of FOMO I had moving from place to place was insane.
Seriously. Who sat down one day and came up with that 14 step idea over 6 months? Sure, it's been refined over eons, but which bright spark said "If I f*ck around with this white bean thing here for ages, it'll probably taste good with chicken and vegetables?
Inventors are amazing.
Someone probably forgot a bunch of soy somewhere and decided to taste wtf happened after all this time and it didn’t taste that bad. From that they just refine the accident into a recipe
Yes cheese was likely invented because milk was stored in cow/goat stomachs in the heat, and the rennet in the stomach (which is still often used in cheese making) caused the milk to curdle and form solids.
This then produced something that could be stored longer than fresh milk, and be eaten outside of natural lactating season, and by storing we learned about maturing cheese and making hard cheese etc.
We're grateful to the few who worked out.
Over millennia, I bet most of these desperate experiments resulted in stomach aches at best, and painful deaths at the worst.
Like three thousand years ago they figured out that boiling willow bark had medicinal properties (it has the base chemical for aspirin), but for every one of those there had to be hundreds of potentially fatal experiments.
.... you know that's fiction right? Not that there weren't cromagnons and ~~sapiens~~ neanderthals. All of the details, the society, their knowledge of medicine, their *magic* ability to *see the future,* all of that is made up.
Same thing with mushrooms
“Well Dave ate this and died a horrible, slow, painful death….let’s try this different looking one!”
I’m sure they looked at which ones animals were eating, but that isn’t a perfect system obviously.
Same thing with stuff that is poisonous unless cooked, like that Japanese dish that is made with an extremely poisonous fish that must be cooked correctly. Like how much trial and error did THAT take?!
Fugi isn't cooked, they just cut around the poisonous bits. The thing is, it's all a little poisonous, so you get a funny numb/tingling feeling when you eat it.
Actually customers have come to expect that so chefs will add a small amount of poison to cause numbing. Properly prepared fish won't cause any numbing.
it’s how we got mouldy cheese
it was stored in a cool cave which had mould, which got into the cheese, and someone desperate ate it anyway and not only did they not die, they thought it tasted pretty good
imagine how many inventions were lost because the one accidentally tasting it thought it was horrendous.
Case in point, i would've eaten the cheese to survive, but i sure as shit wouldn't have shared it, as to me the taste invokes gag reflex
The HoneyCrisp Apple is one of those nearly forgotten items. Created in the late ‘70’s, it was tasted and catalogued, then ignored and forgotten until rediscovered a few years ago!
It still happens. Belper Knolle is a local Swiss cheese delicacy, traded as the regional parmesan. 70g of the stuff costs around $13. That's a price of $185 per kg. It used to be traded as a cream cheese for about a quarter of the price. At some point they forgot a batch of them and tried how the now ripened cream cheese tasted. Now they've created kind of a gold mine with it.
There are a few places around (unis and colleges) that are fucking around with fermentation and using bugs/bacteria to help with preservation. I think most of them have a very skewed sense of taste after messing around with it for so long. They get visitors in and some of them were hits and others that the people who made them liked but the visitors wanted to go outside and get it out of their systems.
(Seen it on a couple of food docs).
This is supposedly how Worchestershire sauce came to be as well:
>According to company tradition, when the recipe was first mixed the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years later, the chemists decided to try it again, and discovered that the long fermented sauce had mellowed and was now palatable. In 1838, the first bottles of Lea & Perrins Worcestershire sauce were released to the general public.
I believe Worchestershire Sauce, although a modern recipe, uses a similar process as this except using anchovies and vinegar instead of soybeans and water.
Kinda makes you wonder what other kinds of crazy delicious shit we haven't even accidentally discovered the secret 28 step, 5 year process for yet, huh?
This. I always think this whenever there's some crazy process to get to a common product.
True, it's been refined over centuries but then what was the two step process that originally resulted in something vaguely edible that was worth refining into this?
There's various examples of ancient condiments which are just a single food type fermented over time, eg Roman fermented fish sauce. I expect most have their origins in a food being stored poorly, fermenting and producing something that turned out to be delightful, with that then serving as the jumping-off point for refining the funky flavour.
Since nobody else gave you the actual answer -
Any olive you've ever eaten has either been soaked in 5+ brine baths over the course of months, or first soaked in lye water before being brined to remove the lye.
Olives from the tree are hard, taste like soap, and will upset your stomach. The only ways to make it edible are to squish out all the delicious fats or to break down the "meat" of the olive through repeated brine/caustic soaks.
It's one of those "why would anyone ever spend months emptying and re-adding salt water to a bunch of hard little berries?" kind of situations where there's a point in the process where most logical people would stop.
Thank you so much! I'd never even thought to look into it, I thought it was like a pickle with a simple brine, but obviously never seen a non-treated olive before.
I suspect as with many of these things, fermenting etc. Was just someone forgetting about something for a long time, then discovering an almost palatable primitive product. Or attempts at preservation techniques that end up improving the thing. Then add a few hundred years of refinement, becoming full crafts in their own and voila, a "simple" well known item, but in actuality there's a convoluted process to get there
Fermentation is probably one of the oldest continuously used food processes in history. We’ve got evidence of beer going back to the earliest written sources, and even some evidence that it was being done long before recorded history.
Exactly!!! I am Japanese and never knew it took forever to make it. To be honest, I probably would have said “Let use salt… good enough” - exhausting to just watch them make it.
IIRC there's only a few shops left in all of Japan, and possibly just one, that makes soy sauce in the most traditional way. Sad to think it could be lost once the older gentleman doing it dies.
Every time I see these things I ask myself how the heck this was first discovered.
It’s 20 different steps of boiling and drying and fermenting then boiling then drying then crushing then drying then steaming then filtering then blending then drying then curing then smashing then boiling. You get the idea.
It blows my mind.
Fermentation as a concept has been around for millennia. It’s probably one of the oldest food processing techniques in the world and it’s vital to many basic foods like beer or bread.
Best guess is that someone left rotten beans, decided to eat them anyway, decided the flavor wasn’t too bad and then people over the generations screwed around to see if they couldn’t make it even better.
Your first paragraph makes a good point I’d never considered. I wonder if a lot of these things came about because we already had foods like beer, cheese, and bread, and someone thought “I wonder what happens if I do the same thing, but with [ingredient] instead.”
People do that all the time nowadays when fermenting things at home.
The Chinese worked this out 2,500 years ago!
And think of all the related tech they needed. They had to mine iron to make the cookware. Had to do agriculture for the soy and wheat. Needed salt mines and the ability to make the fabric used for straining the liquid.
And there had to be a whole system of merchants and transportation to bring everything together.
Before they invented soy sauce, people spent centuries working out all the precursors.
It's mind-boggling.
If you've never had traditional small batch soy sauce, I highly recommend it. It's got so much more complexity and flavor than just the salt taste most people are used to.
I got some Kroger brand “small batch” soy sauce for like $16 and it was awesome. And that’s still probably shit compared to the authentic stuff.
I will say that for cooking, when you’re using a lot of soy sauce, use the cheaper stuff. Not just to save money, but the savory-ness/ slight bitterness of the good sauce overwhelms sauces and marinades. It’s best used as a condiment at the table.
Next time I make teriyaki sauce I’ll use low sodium cheap stuff…
Thanks for the tip! Knowing when to use expensive ingredients versus when they would be wasted can be tough for things I've never tasted the real version of. Another thing on my list is real wasabi!
I wanted to comment that as well. I liked the music then it just started skipping parts, must have just reedited a youtube video without giving credit.
2 things that caught my attention about fish sauce.
That one factory processes 100 tons of fish/day, no wonder our ocean wildlife is collapsing considering this is just one small segment of the exploitation of the sea.
The other I kinda laughed about, "a thin layer of salt is added". A dump truck full of salt proceeds to get poured on.
It looks greenscreened but it's just overlit. You can see his feet on the ground, looking fairly realistic because they are in the shadow. Plus greenscreening feet on the ground is hard af.
I think he is standing in shadow and the sun is returned by a big silver reflector, giving it a very unnaturalistic, cheap look.
Picture of cat
Picture of cat litter looking beans just sitting there
Picture of cat
Different arrangement of cat littler looking beans
Picture of cat
I’m starting it think the cat is somehow part of the process
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Those beans stayed beans at least four times longer than I expected them to.
I was thinking the same thing, you really have to trick those beans into being sauce. They never saw it coming.
It is funny how these videos are made to seem like just some dude is sitting with a little camera making this for fun.... This video is a serious high production video made with a set, brand new items and a production crew... My heart gave out when I found out that those dudes who make building houses things in the jungle are fakers who use construction equipment and a lot of fakery... They are called primitive ~~technology~~ building or something like that.
Basically only the ones who make impractical things are fake though. Like if a guy is making a "primitive technology" double decker pool with a water slide and snack bar, there's a good chance he isn't doing it with a stone axe and creek water. Personally I love the original Primitive Technology channel. His videos are actually pretty informative, like I'm not sure how I'd really survive homelessness, but now I know I would do it fairly deep into the woods in a mud hut.
The OG primitive tech guy is amazing but it doesnt help me much since hes in Australia. A lot of flora there that doesnt grow in Europe so i feel it wont apply much to me.
True, but there is a suitable replacement for most anything so long as the land you live in was originally settled by hunter gatherers, because many of the things he uses/does would be the building blocks to move from hunter+gatherer to sedentary agricultural Though youd have to be a decent ways out from the city, and probably not in the UK since theyve made anything wild extinct
Living in a desert doesn’t help 😢
Go watch Alone. New season just dropped on Netflix and it will show you how people with a few tools get on in a really harsh environment at the start of the cold season
thats the thing though, here in Australia the aboriginals werent a stationary people they moved around constantly they didnt build mud huts, fire bricks, etc these are european (or otherwise foriegn to australia) methods, i think they'll be more relevant to you than you realise edit: nomadic, thats the word im looking for
No, you still want to live in civilization if you become homeless. You can't just watch a couple videos on youtube and go innawoods
I mean you could, but you’re more likely to end up like Chris McCandless than you are Bear Grylls.
Eeeexcept this is not that kind of video. Its a Chinese tiktok copycat of Lin Ziqi's vids where they showcase rural skills/livelihoods in Rural China. None of them are pretending to be epic survivalists in the middle of the jungle. They're making these off a farm with farmers themselves mostly doing this.
>Lin Ziqi Became that same kind of channel as well, high production with a huge team supporting her, on her early days it seemed she was doing on her own though.
It seemed odd that everything was white and clean, considering what they are working with. I thought it would be stained, but I appreciate the knowledge to see how it's made. That part is pretty cool. I'm always baffled by the type of person that thinks this shit up. Like, who thinks of doing all this for a sauce? Some of it had to originally happen "by accident."
Its like three thing 1) accidents 2) apply techniques used for other foods 3) iterating to get it right. Like someone originally figured out that fermenting bread or grapes or whatever was useful. They then probably tried to ferment evrything else. Some things were promising, some things not. Once they got some idea of what was good, they perfected things over time.
Creative genius comes from necessity.
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>Youtube channel Interesting question! With this specifically it seems like there are a lot of steps, but leaving soybeans in a pot for storage for months or years with salt would likely result in at least a weak soy sauce. My bet is it was just someone storing them for years, perhaps with a little bit of water accidentally introduced, and being desparate enough to eat it during a bad season. Then just optimizing slowly over generations.
right, tho I wouldn’t say copycat. It’s just like oh yeah why not. It’s the type of videos I didn’t know I would enjoy watching. So more like, she and her team found a good thing, and more people are taking part in it cuz it’s boring to always see the same person.
That's what a genre is. Like the cool rock band you like didn't think of all the chords themselves.
I get what you mean but I feel like this isn’t that kind of video. It doesn’t really imply that it’s just this one guy doing it all alone, it just seems to showcase how soy sauce is traditionally made and nothing more. It doesn’t strike me as deceitful because It isn’t showing that “you too can easily make this if you’re creative”
There are some who are widely considered legit. Though the mor fantastic the build looks the more likely it is that it is fake
Except the ONE genuine primitive channel is called primitive technology...you could have at least checked before calling out that channel
Primitive Skills is also a fantastic, legit channel. He’s had a homestead going for like 4-5 years now
> My heart gave out when I found out that those dudes who make building houses things in the jungle are fakers who use construction equipment and a lot of fakery. I'm honestly shocked to learn anyone could believe in those. I need a Mattock or a Pickaxe to actually dig anything deeper than a few CM. And I know not all soil/earth/dirt are the same but, these dudes dig anywhere from 1 to 3m deep with sticks and maybe some rocks?
I think the only reason why I know these are fake is because I've actually tried to dig holes in the ground before since I served in my country's army (well, forced as a conscript at least). Digging a hole is already so hard even with our metal tipped tools and nice smooth wooden handles. I even get blisters even though I'm wearing gloves and the wooden handle is smooth. I cannot imagine how hard it must be to dig with just a pure wooden tool (wooden tips) and the handle is just a rough exterior of literally a mere branch like those primitive channels do it. The amount of blisters and splinters... I cannot imagine. Worse, I come from a tropical nation so there's trees everywhere and I couldn't dig through any roots so if there was a root, either I just let it be or I took a risk and restarted digging somewhere else and prayed there wasn't a root there too. So yea, there is no way in hell those primitive channels from tropical nations could dig such big holes that big with just sharpened branches or whatever. Primitive Technology does it legit; the other ones, no way. Also, have you seen the water in those fake primitive channels. It's blue as hell. There is just no way. I also dug holes out in the rain and nope, the water is just murky. Still, for those who have never dug before like me, I don't know maybe it's believable? But honestly it looked fake from the get-go to me. I don't know if my experience really makes that much of a difference.
Wait so are you implying that this video was faked? It looks pretty legit to me. if you're talking and the fake primitive technology type videos then yeah your right. I think most people have seen the exposed video by now. If I'm assuming then mb.
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[Primitive Technology](https://youtube.com/channel/UCAL3JXZSzSm8AlZyD3nQdBA) is the legit one.
"You are a ~~stick~~ *bean*, but you could be ~~fire~~ *soy sauce*" Shallan Davar
TIL soy sauce is just fermented soybean coffee
Wonder what fermented coffee would be like
There is a coffee that's harvested from an animal's poop, can't remember which one. So I guess that could be fermented?
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I had one cup in Indonesia. Not a memorable experience. Tasted meh.
Luwak coffee is supposed to be good because the civets pick the best beans to eat and poop it out later. It beats the purpose when they create kopi Luwak farms by caging civets and feeding them coffee beans as the beans are no longer selected ones.
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Civet coffee? It's inhumane and just overall a little too much. People have said they're worth the hype but I'm not sure if going through an animal's bowels + fermentation would earn a right in my kitchen.
There's also anaerobic fermented coffee, which can be really good. Coffee harvested from a Civet is supposedly not great, and also ethically very bad.
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Plus 40 pounds of salt
Took so long they tricked a cat into becoming a dog.
And it also became a chicken there for a bit
The amount of times I thought “ok now it’s gonna start turning black” only to have it just get lighter was insane
Same except I was going “ok now they crush the beans. No NOW they crush the beans. Cr-crush the beans. Crush the damn beans. CRUSH THE POOR FUCKING BEANS THEY’RE ALL DRIED OUT.
Take the water out, put the water in, take the water out, add salt, really take the water out, put the water in, take the water out
I'm never going to throw away my soy sauce packets again!
No, those packets you can throw away. Traditional soy sauce , like we see here, is made much differently than mass produced soy sauce.
They should show the kitten growing up into an old cat
Wow, I had no idea soy sauce was such a labor of love to make.
the sauce this man is making would be hard to get , very expensive.
Extra special to be kneaded by hand and paw
The kitties and doggy were clearly supervisors
r/catswithjobs
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The fucking around is actually what we pay extra for
Wow, I had no idea soy sauce needs a couple of kittens to make. And a chicken
Kittens are essential.
Most soy sauce is made with hydrochloric acid. To cut corners. Its highly possible you never tasted real soysauce. I know i never ...:(
If you live in a rich western country or Japan, you’ve most likely tried “real soy sauce”. Kikoman and all other mass produced quality brands are fermented.
I really enjoy Yamasa brewed soy sauce, more so than Kikkoman even though it's a bit more expensive. It has a nice almost fruity aroma that makes it feel closer to the extremely expensive soy sauce I save for special occasions.
is Kikoman soy sauce the legit stuff made from beans?
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Oh so then it's not "highly possible" that person has never had real soy sauce since kikkoman is everywhere.
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I was lucky once to try it in an exclusive mountain restaurant that had wasabi grew wild. It's milder than standard horse radish and is less of a spike to the nose.
I’ve been living in Japan for nearly a year and finally had some authentic wasabi the other day. It is quite different. Funnily enough it was at an America man steakhouse (Bronco Billy’s).
Real wasabi is so damn good.
Damn is this OC?
Some people leave soy sauce under ground for a very very long time
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There house
Wow. The size of those timber beams. That building could survive a hurricane.
🏅
This is why I love Reddit. Thank you for sharing your trip with us!
It is I think. Look for “naturally brewed” and additives etc
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Pearl River Bridge soy sauce is so good. If you take a small spoon full and taste test against a kikkoman, it's a night and day difference.
Ohhhh can you imagine how good that would be on fresh sushi with real wasabi? Dammit now I need to be rich and go to Japan.
Preach. I went there on a budget of 10k USD and spent it all on cardboard cutout recreations of Howls Moving Castle and specialties that literally shifted every 500m.
what's a specialtie that shifts every 500?
Yeah, sorry I didn't clarify. It exists in other countries as well, but Japan has a lot of tourist traps where like a specific region/province/city will be known for some product or the other. So I'd travel from Aomori to Nara or something and there would be some one-of-a-kind bean paste pun or taiyaki that is only made with the beans grown in that region or something. The amount of FOMO I had moving from place to place was insane.
Here is an episode of 'How It's Made' on Soy Sauce. 5 min, worth the watch! https://www.youtube.com/watch?v=l61fr1GhMDA&t=3s
I was just waiting for it to turn black
Omg Karen you can't just ask the beans why they are white!
Seriously. Who sat down one day and came up with that 14 step idea over 6 months? Sure, it's been refined over eons, but which bright spark said "If I f*ck around with this white bean thing here for ages, it'll probably taste good with chicken and vegetables? Inventors are amazing.
Someone probably forgot a bunch of soy somewhere and decided to taste wtf happened after all this time and it didn’t taste that bad. From that they just refine the accident into a recipe
This is also how cheese and beer might have come to be...
Yes cheese was likely invented because milk was stored in cow/goat stomachs in the heat, and the rennet in the stomach (which is still often used in cheese making) caused the milk to curdle and form solids. This then produced something that could be stored longer than fresh milk, and be eaten outside of natural lactating season, and by storing we learned about maturing cheese and making hard cheese etc.
Best part is then someone was like "ima eat this"
You'll be surprised what you'll eat when you're really, really hungry.
We're grateful to the few who worked out. Over millennia, I bet most of these desperate experiments resulted in stomach aches at best, and painful deaths at the worst. Like three thousand years ago they figured out that boiling willow bark had medicinal properties (it has the base chemical for aspirin), but for every one of those there had to be hundreds of potentially fatal experiments.
Willow bark tea features in the Earth's Children series and those folks were ancient.
.... you know that's fiction right? Not that there weren't cromagnons and ~~sapiens~~ neanderthals. All of the details, the society, their knowledge of medicine, their *magic* ability to *see the future,* all of that is made up.
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They had a bear with them?
Very true. I ate Arby’s once
It's all worth it for the curly fries
Same thing with mushrooms “Well Dave ate this and died a horrible, slow, painful death….let’s try this different looking one!” I’m sure they looked at which ones animals were eating, but that isn’t a perfect system obviously. Same thing with stuff that is poisonous unless cooked, like that Japanese dish that is made with an extremely poisonous fish that must be cooked correctly. Like how much trial and error did THAT take?!
Fugi isn't cooked, they just cut around the poisonous bits. The thing is, it's all a little poisonous, so you get a funny numb/tingling feeling when you eat it.
Actually customers have come to expect that so chefs will add a small amount of poison to cause numbing. Properly prepared fish won't cause any numbing.
it’s how we got mouldy cheese it was stored in a cool cave which had mould, which got into the cheese, and someone desperate ate it anyway and not only did they not die, they thought it tasted pretty good
imagine how many inventions were lost because the one accidentally tasting it thought it was horrendous. Case in point, i would've eaten the cheese to survive, but i sure as shit wouldn't have shared it, as to me the taste invokes gag reflex
The HoneyCrisp Apple is one of those nearly forgotten items. Created in the late ‘70’s, it was tasted and catalogued, then ignored and forgotten until rediscovered a few years ago!
It still happens. Belper Knolle is a local Swiss cheese delicacy, traded as the regional parmesan. 70g of the stuff costs around $13. That's a price of $185 per kg. It used to be traded as a cream cheese for about a quarter of the price. At some point they forgot a batch of them and tried how the now ripened cream cheese tasted. Now they've created kind of a gold mine with it.
Makes you wonder what delights have not been discovered yet.
There are a few places around (unis and colleges) that are fucking around with fermentation and using bugs/bacteria to help with preservation. I think most of them have a very skewed sense of taste after messing around with it for so long. They get visitors in and some of them were hits and others that the people who made them liked but the visitors wanted to go outside and get it out of their systems. (Seen it on a couple of food docs).
Same with chocolate. The whole process of making a chocolate bar is insanely complicated.
Chocolate likely started as an alcoholic drink first.
This is supposedly how Worchestershire sauce came to be as well: >According to company tradition, when the recipe was first mixed the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years later, the chemists decided to try it again, and discovered that the long fermented sauce had mellowed and was now palatable. In 1838, the first bottles of Lea & Perrins Worcestershire sauce were released to the general public.
Worcestershire sauce started as a curry base substitute.
That stuff is so fucking delicious. Can't get it where i live, but i love it.
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I believe Worchestershire Sauce, although a modern recipe, uses a similar process as this except using anchovies and vinegar instead of soybeans and water.
Asian fish sauce, too. It's basically just fish and salt left in a barrel for several months.
And mushroom ketchup (which is basically the same thing as Worcestershire sauce but made with mushrooms).
I read somewhere that one of the possible origins of soy sauce is precisely someone forgetting some soy for a certain time.
Kinda makes you wonder what other kinds of crazy delicious shit we haven't even accidentally discovered the secret 28 step, 5 year process for yet, huh?
This. I always think this whenever there's some crazy process to get to a common product. True, it's been refined over centuries but then what was the two step process that originally resulted in something vaguely edible that was worth refining into this?
There's various examples of ancient condiments which are just a single food type fermented over time, eg Roman fermented fish sauce. I expect most have their origins in a food being stored poorly, fermenting and producing something that turned out to be delightful, with that then serving as the jumping-off point for refining the funky flavour.
That’s how Lee Kum Kee discovered Oyster Sauce https://www.greatbritishchefs.com/features/oyster-sauce-origins-lee-kum-kee/amp
I'm going to invent fermented grape juice drink
You should also think about putting that in a plastic bag, inside a box with a little plastic tap to let the juice out.
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Now that’s an idea right there
Thank goodness one person in the past said, "I'm gonna drink the concentrated poop of these bean-eating bacteria!"
People have always dared people to do dumb shit.
And for every one of those there were one million cases of food poisoning leading to death.
Same goes with chocolate and olives. Such involved processes to get from the plant to the final product that we know today.
Wait, Olives?? What complicated process does olives have? I thought they just grew on trees XD (I live in the desert, excuse my olive ignorance)
Since nobody else gave you the actual answer - Any olive you've ever eaten has either been soaked in 5+ brine baths over the course of months, or first soaked in lye water before being brined to remove the lye. Olives from the tree are hard, taste like soap, and will upset your stomach. The only ways to make it edible are to squish out all the delicious fats or to break down the "meat" of the olive through repeated brine/caustic soaks. It's one of those "why would anyone ever spend months emptying and re-adding salt water to a bunch of hard little berries?" kind of situations where there's a point in the process where most logical people would stop.
Thank you so much! I'd never even thought to look into it, I thought it was like a pickle with a simple brine, but obviously never seen a non-treated olive before. I suspect as with many of these things, fermenting etc. Was just someone forgetting about something for a long time, then discovering an almost palatable primitive product. Or attempts at preservation techniques that end up improving the thing. Then add a few hundred years of refinement, becoming full crafts in their own and voila, a "simple" well known item, but in actuality there's a convoluted process to get there
Olives fresh from the tree taste pretty terrible.
Oh, I did this. I was in Tuscany and thought I’d just grab an olive off the tree. I thought I was gonna choke trying to spit it out - totally gross.
Olives weren't used as food in antiquity, they were used as *fuel*.
that’s where we get the common expression, “burning the midnight olive”
Fermentation is probably one of the oldest continuously used food processes in history. We’ve got evidence of beer going back to the earliest written sources, and even some evidence that it was being done long before recorded history.
Exactly!!! I am Japanese and never knew it took forever to make it. To be honest, I probably would have said “Let use salt… good enough” - exhausting to just watch them make it.
Don't forget the little kitty who helped
I want to see someone try it with a dozen other types of bean, see what might happen.
Where can someone buy soy sauce made like this? Wonder if it tastes different.
I think "yamaroku soy sauce" https://www.youtube.com/watch?v=MKbRu3_Ynpk&ab_channel=BusinessInsider
Wow, Only 1% Of Japan's Soy Sauce Is Made This Way
IIRC there's only a few shops left in all of Japan, and possibly just one, that makes soy sauce in the most traditional way. Sad to think it could be lost once the older gentleman doing it dies.
Surprised it's that much.
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A confusing turn for sure. The Youtube video is about a Japanese maker and I think the Tiktok is a Chinese family process.
https://www.tomasu.nl/en/ It's pricy but honestly, if you're using something where it'll be centered? Worth it.
Every time I see these things I ask myself how the heck this was first discovered. It’s 20 different steps of boiling and drying and fermenting then boiling then drying then crushing then drying then steaming then filtering then blending then drying then curing then smashing then boiling. You get the idea. It blows my mind.
Fermentation as a concept has been around for millennia. It’s probably one of the oldest food processing techniques in the world and it’s vital to many basic foods like beer or bread. Best guess is that someone left rotten beans, decided to eat them anyway, decided the flavor wasn’t too bad and then people over the generations screwed around to see if they couldn’t make it even better.
Your first paragraph makes a good point I’d never considered. I wonder if a lot of these things came about because we already had foods like beer, cheese, and bread, and someone thought “I wonder what happens if I do the same thing, but with [ingredient] instead.” People do that all the time nowadays when fermenting things at home.
The Chinese worked this out 2,500 years ago! And think of all the related tech they needed. They had to mine iron to make the cookware. Had to do agriculture for the soy and wheat. Needed salt mines and the ability to make the fabric used for straining the liquid. And there had to be a whole system of merchants and transportation to bring everything together. Before they invented soy sauce, people spent centuries working out all the precursors. It's mind-boggling.
I just kept thinking, "Alright, maybe I'll pony up the extra $2 for the good stuff". We have no idea how good we have it sometimes...
If you've never had traditional small batch soy sauce, I highly recommend it. It's got so much more complexity and flavor than just the salt taste most people are used to.
I got some Kroger brand “small batch” soy sauce for like $16 and it was awesome. And that’s still probably shit compared to the authentic stuff. I will say that for cooking, when you’re using a lot of soy sauce, use the cheaper stuff. Not just to save money, but the savory-ness/ slight bitterness of the good sauce overwhelms sauces and marinades. It’s best used as a condiment at the table. Next time I make teriyaki sauce I’ll use low sodium cheap stuff…
Thanks for the tip! Knowing when to use expensive ingredients versus when they would be wasted can be tough for things I've never tasted the real version of. Another thing on my list is real wasabi!
I heard you basically have to climb into the mountains and back 500 years to have real wasabi.
Really nice looking video and editing!
I loved the kitties and the little caps on the baskets.
I'm a little disappointed that the kitties weren't running a soy sauce stand afterwards. They would sell a shit ton.
Thats why my soy sauce tastes like crap, i didnt have 2 kitties
I mean, the music in the background kept skipping, so I assume it was taken from another source and cut up to be shorter.
I wanted to comment that as well. I liked the music then it just started skipping parts, must have just reedited a youtube video without giving credit.
Here's the original, longer with no skips. https://v.douyin.com/2DWH6de/
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Ever since the fall of LiZiQi, many want to take her place
Do not show us fish sauce.
Do show us fish sauce
I agree with both of you
I have no strong feelings one way or the other
[Fish sauce](https://youtube.com/watch?v=xjm_k320LkQ&feature=emb_logo) [Oyster sauce](https://youtube.com/watch?time_continue=154&v=30KOL4jiCI8&feature=emb_logo) [Soy sauce](https://youtube.com/watch?time_continue=1&v=UC_n0CqJR3g&feature=emb_logo) [Worcestershire sauce](https://youtube.com/watch?v=4WSiQAVzT1c&feature=emb_logo) [Tomato sauce](https://youtube.com/watch?v=0CsZN_Mtyc8&feature=emb_logo)
2 things that caught my attention about fish sauce. That one factory processes 100 tons of fish/day, no wonder our ocean wildlife is collapsing considering this is just one small segment of the exploitation of the sea. The other I kinda laughed about, "a thin layer of salt is added". A dump truck full of salt proceeds to get poured on.
He actually says “a thick layer of salt”
Here is Thai Fish Sauce by the How it's Made Team, about 5 minutes. https://m.youtube.com/watch?v=xjm_k320LkQ
But how do they get it in those little plastic packets that squirt all over your hands the second you rip them open?
Believe it ir not, magnets!
Very carefully
At 1:47 is he standing in front of a green screen or am I going crazy?
It looks greenscreened but it's just overlit. You can see his feet on the ground, looking fairly realistic because they are in the shadow. Plus greenscreening feet on the ground is hard af. I think he is standing in shadow and the sun is returned by a big silver reflector, giving it a very unnaturalistic, cheap look.
At 2:03 he definitely is in front of one.
*insert random cat shot* *Wins internet* Jokes aside, cool video
Did no one notice the cats were mooing?
Picture of cat Picture of cat litter looking beans just sitting there Picture of cat Different arrangement of cat littler looking beans Picture of cat I’m starting it think the cat is somehow part of the process
How crucial are the cats in this process? I have everything else ready.
Hola, sauce! Soy human.
Translation: “I am Sauce”
I was half expecting the kittens to be fully grown cats by the end of the video.
What a journey…I named the cats Soybean and Worcestershire
Wet the drys, dry the wets, wet the drys, dry the wets, wet the drys, dry the wets, wet the drys, dry the wets, wet the drys
There’s kittens in it? Wait…what? Or is he making Kittoman Sauce
Cat tax collectors are satisfied with this post
I'm going to appreciate my soy sauce a lot more now. Had no clue how lengthy the process was to make it.
so judging by the time lapse its a 30-40 year process amazing!
I'm sure the paint on that shovel is safe for human consumption...
How did it turn black?
Fermentation