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Soy Sauce Recipe

ease: 
advanced
ingredients: 

1 lb           soy beans
1 ½ cups       flour
3 cups         salt
1 gallon + 3 cups   water

ingredients below are for optional refining steps:

1 gallon       water
1 ½ cups        salt

directions: 

1. Form Koji
 A. Pour 3 cups of fresh water into a pot add beans and bring to a boil. Reduce heat and simmer for 1 hour or until beans are tender. Discard hulls.
 B. Purée beans until smooth then mix with flour. *
 C. Form mixture into log approximately 3” in diameter and cut into ¼” slices.
 D. Lay out slices on a baking sheet lined with moistened cheesecloth, and top with another moistened cheesecloth.
 E. Set aside to incubate for 3 days or until the discs are covered in mold. **
 F. Unwrap slices and dry completely in direct sunlight.

2. Prepare brine.
 A. Bring the gallon of water and salt to boil.
 B. Cool completely.

3. Ferment Moromi
 A. In a vessel, combine Koji and brine.
 B. Cover top of vessel with screen and cheesecloth

3. Ferment Moromi for at least 6 months. ***
 A. Mix every day for the first week.
 B. Mix every 3-4 days there after.

4. Separate Moromi from soy sauce. (known as the “1st Press” or “1st Extract”)
 A. Place moromi in cheesecloth.
 B. Press moromi over a vessel to catch the soy sauce, until moromi is dry and flaky.

5. Set “1st Extract” aside for 7 days, then ladle off oil.

6. Soy Sauce is ready for bottling or optional refinement.

* At this point a Koji starter can be used once the mixture has cooled to room temperature.
** Generally Koji is ready when a small amount of mold is apparent but this process is fine to go to the point where it is black with mold.
*** 6 months is only a minimum mark for fermentation this process can be carried out almost indefinitely.

(All steps below are optional for refining soy sauce)

-Make a “2nd Extract” or “2nd Press” (used as a stand alone sauce or to dilute “1st Extract”)
1. Bring the gallon of water and salt to boil.
2. Cool completely.
3. Place the pressed moromi from “1st Extract” into brine.
4. Cover top of vessel with screen and cheesecloth
5. Ferment “2nd Extract” for 6 months.
 A. Mix every day for the first week.
 B. Mix every 3-4 days there after.
6. Separate Moromi from soy sauce.
7. Place moromi in cheesecloth.
8. Press moromi over a vessel to catch the soy sauce, until moromi is dry and flaky.
9. Set “2nd Extract” aside for 7 days, then ladle off oil.
10."2nd Extract" is ready for bottling or blending.

-Continue to age unbottled “1st Extract.” This period is undetermined and left at the discretion of the cook.

-Mix “1st Extract” with “2nd Extract” for a less salty soy sauce. These proportions are undertermined and left to the cook.