Soy Sauce in Vietnam

A short distance from Hanoi, there is a village where soy sauce is still produced in an artisanal way. The photo is a zenithal shot captured with a drone, in which you can see the pots where the soybean ferments, five trays of rice and two workers at work.
To prepare this sauce, rice is boiled and then left to ferment for two days until it acquires a yellowish tone, which can be seen in the five large trays. The fermented rice is then mixed with soybeans, salt and water, and the mixture is left to stand in the pots shown in the photo, where it continues to ferment for several months.