Shoyu koji | recipe for shoyu koji sauce (EASY!)

koji

🥗Healthier: miso

💰Cheaper: fermented rice

Miso provides a similar umami flavor but is more readily available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a soy-free alternative.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a different flavor profile.

salt

Weigh out 100 g of koji.

Add 115 ml of low sodium soy sauce to the koji.

Mix the koji and soy sauce in a canning jar.

Leave the mixture at room temperature for about 10 days.

Mix the sauce once a day during the fermentation period.

The sauce will be ready to use after 10 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens