Hot air balloons take part in the 38th International Balloon Festival of Chateau-d'oex, Switzerland, 23 January 2016. For nine days balloonists from 15 countries take part in the ballooning event in the Swiss mountain resort famous for ideal flight conditions due to an exceptional microclimate. The festival takes place from 23 to 31 January. (Photo by Cyril Zingaro/EPA)

Japanese macaques are relaxed in an outdoor hot spring bath at Hakodate Tropical Botanical Garden on December 1, 2016 in Hakodate, Hokkaido, Japan. The garden offers the hot spring treatment to macaques until May next year. (Photo by The Asahi Shimbun via Getty Images)

Hot air balloons are prepared for a flight as others take off during an international hot air balloon festival at Maayan Harod National park in northern Israel September 30, 2015. (Photo by Baz Ratner/Reuters)

WOOTTON, UNITED KINGDOM - APRIL 07: Hot air balloons prepare to depart from Lydden Hill race circuit near Canterbury to take part in mass crossing of the Channel on April 7, 2011 in Wootton, England. 51 balloonists of various nationalities from across Europe took off from Kent making for Calais, France at about 7am. It is the first time a Guinness World Record bid has been made for "the largest group of hot air balloons to make the Channel crossing". (Photo by Oli Scarff/Getty Images)

Workers stir hundreds of large ceramic pots as they spend months making a traditional soy sauce on October 14, 2020. Arranged in rows, the containers can hold up to 50 litres of Ban Soy sauce. During the drawn out process the sauce is stirred every two days for two to six months. Ban Yen Nhan village in the Hung Yen Province of Vietnam is famous for its traditional and distinctive method of making the sauce. (Photo by Nguyen Quy/Solent News)

In this Tuesday, December 15, 2015 photo, an Afghan man sells traditional sauces and pickles on a street in Kabul, Afghanistan. (Photo by Massoud Hossaini/AP Photo)