Homemade Soy Sauce? YES WE DID! (Wild Shoyu)

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar provides acidity, while sugar + water mimics sweetness.

sake

🥗Healthier: white wine

💰Cheaper: rice vinegar

White wine adds acidity, while rice vinegar is a cost-effective substitute.

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more accessible and provide a similar texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola oil is more budget-friendly.

Harvest 5 lbs of pheasant back mushrooms, preferably oversized ones.

Cut the mushrooms into smaller pieces to fit in the food processor.

Process the mushrooms in the food processor until chopped.

Add 1 lb of Koji rice to the chopped mushrooms and blend together.

Transfer the mixture to a larger pot.

Add 570 g of pickling salt and 2,275 mL of water to the pot.

Blend the mixture again until well combined.

Transfer the mixture into jars, leaving space at the top for fermentation.

Cover the jars with plastic film to prevent oxidation and then seal with canning jar lids.

Let the mixture ferment for 1-2 months, checking for flavor development.

After fermentation, remove the plastic wrap from the jars.

Wipe the sides of the jars with a paper towel to remove any mold growth.

Use a clean cotton towel draped over a pot to strain the mixture, squeezing out the liquid.

Bring the strained liquid to a boil, then reduce to a simmer to thicken.

Continue simmering until the liquid reduces from about 3 L to 1 L, achieving a darker color.

Prepare flip-top bottles by filling them with hot water to prevent cracking.

Pour the reduced liquid into the bottles using a funnel, leaving some sediment if desired.

Loosely cap the bottles to let them cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens