M4E #64: Meet the Master making one of the rarest vinegars in Japan
We are always talking about how to eliminate waste and optimise production processes, but we often forget that this does not necessarily mean speeding up processes. In today's video from Business Insider we can see how a process that takes a long time to complete is carried out, the traditional black vinegar from Japan.
Time for Insights
Even if the process is quite traditional and it’s not applying advanced technology, the Sakamoto Kurozu company complies with many certifications such as ISO 9001 and food safety certifications such as JUSE-HACCP or FSSC 22000. They also perform research on fermentation and microorganisms in collaboration with several universities and laboratories. You may read more about this here.
Some studies may suggest that Kurozu vinegar (the type of vinegar, not this specific brand of course) may have beneficial effects on the brain and improve cognitive functions in elder ages as explained in this preliminar study from 2016, for example.
As explained at the beginning of the video, layout is one of the limitations for production in the Sakamoto Kurozu business as they are limited by the available surface for the fermentation field. However, what kind of layout is the one employed in this field? Check M4E #3.
What kind of process takes place in this video? If you want to refresh concepts you may check M4E #5.