Japanese Soy Sauce

Sort out the bad soybeans and wash them thoroughly.

Cover the soybeans with double the amount of filtered water and soak them overnight.

Dump the soaking water, rinse the soybeans, and let the water drain.

Put the beans in a big pot and cover them with filtered water.

Start cooking on medium-high heat, then reduce to medium, and finally low, leaving a small crack to let steam out.

When it boils, skim off the scum and add more water if needed, stirring frequently to prevent burning.

Continue to cook on low until the beans are easy to smash, then turn off the heat and let them cool.

Toast barley berries on medium-low until crisp, then let them cool and grind into meal, setting aside.

Transfer the beans to a wood tray and spread them out evenly.

Add the barley meal to the beans and mix thoroughly.

Shake to level the surface and place the tray in a warm area, supported to allow air circulation underneath, and cover with breathable cloth.

On day 3, check for mold growth (none yet).

On day 4, stir the beans to promote mold growth as it starts to appear.

On day 6, the beans should be covered with white mold; divide them into two halves.

Prepare the brine in sterilized glass jars by adding 2 cups of very warm water followed by good salt, stirring to dissolve.

Add 6 more cups of room-temperature filtered water and let the salt dissolve as much as possible.

Add half of the beans to each jar and stir well.

Cover the jars with breathable cloth and leave them at room temperature to ferment from day 7 to about 6 weeks, stirring each jar once a day.

After 6 weeks, the beans will absorb the brine and darken in color; from week 7 to 14 months, stir only once a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens