How to make Homemade Soy Sauce

Soak 2 pounds of dried soybeans in water for about 4 hours to rehydrate them.

Toast wheat berries in the oven until they are very dark, almost burnt, to enhance color and flavor.

Boil the rehydrated soybeans and let them simmer for 1 hour until they are soft but not mushy.

Skim off any frothy stuff that forms on top while boiling the soybeans.

Sanitize all equipment that will touch the soy sauce using a product called Star San or similar sanitizer, following the instructions on the packaging.

Strain the cooked soybeans and let them cool down to room temperature.

Grind the toasted wheat berries using a grain crusher or food processor until they are cracked but not turned into flour.

Mix the cooled soybeans with the cracked wheat and add koji spores to the mixture.

Wear gloves while handling the mixture to prevent contamination.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens