Japanese Soy Sauce
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Even if you don’t think you will ever make your own soy sauce, I think you’ll enjoy knowing how Japanese Soy Sauce is made--it’s truly amazing!
Written recipe and instructions: gourmetvegetari...
Watch the second part of this method: • 4 Seasons of Aging Jap...
I was inspired by www.mitoku.com/... and
• A 750-Year-Old Secret:...
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Music: Fantasiestücke, Op. 73 - I. Zart und mit Ausdruck (Cello and Piano) musopen.org/mu...
What is in soy sauce that makes food taste so good?
This curiosity turned onto a lot of research. Learning how it’s made, I became fascinated by the whole process.
It’s not easy to adapt what I learned and to find a way to make it at home, but I did it. Now I want to share it with you all.
Making (high-quality) soy sauce takes a long time from start to finish, but it’s satisfying to see the process. I’m going to publish the first part now, in case some of you might want to start making it along.
If you do make it now, we can strain and taste it at about the same time in a little over a year. If you don’t, I hope you enjoy knowing how Japanese Soy Sauce is made as much as I do, and that maybe you’ll try it someday.
I’ll see you again in part two--about 14 months or so from now.❤️
Is there a way to make it with a glutenfree grain like buckwheat? Curious.
I got a question: i soaked the beans for 12 hours and it boiled three hours but they still hard... do you know which could be the problem? Did i over boiled them?
I have never done it with buckwheat before. I tried to follow and do exactly what I learn. Making this takes a lot of work, and I don't want it to go wrong at the end.
Hmm... I'm wondering if you cooked it uncovered. I notice that if I don't cover the pot, it takes longer to cook. So, I usually cover the pot but leave a small crack for the steam to get out.
@@GourmetVegetarianKitchen Pity. Would love to try but affraid the results are awful stinky bean blob. Korean soya sause is without. Better try that 😉 thanks for your answer.
I don't think I'm going to make this anytime soon, but I enjoy every minute of this video--beautifully done as always!
Thank you so much for you kind comment. I'm so glad you enjoy my video, and hope you try making it some day!
I would of thought the same. Now coronna happened. I have some time. I'm going to try it now haha.
After looking at this, many other videos and doing my own research, I made my own version of Japanese soy sauce. It is a little over a month into the fermentation process now and so far it is going great. Both a pleasing smell and colour already.
Your videos are pretty awesome. Im a young cook, i even worked with a michelin starred chef and you are teaching me a lot things! Thank you
I think it’s good to share an art that may be dying. I hope I see the results in 2021!
please check back, and hope to see you in 2021!
I hope not! I looooove soy sauce 😋
I watched the whole thing with my morning tea. So relaxing.
Thank you for all this beautiful information that you share, it is deeply appreciated. I strongly dislike what mass production has done to the traditional way of preparing almost anything. Thank you for taking it back and sharing how to do it at home, I hope to soon incorporate all this into my life.
You're welcome, and thank you so much for your kind words. I'm fascinated by how people in the past prepared their food too. I always picture myself go back in time making food with peace!
10:03 never thought I'd get blue balls from soy sauce but here we are 😂
That was beautiful to watch
Fascinating !
THANK YOU for the nice polite music in the BACKGROUND !
Appreciate not being blasted ...
Thank you!
That's Schumann!
I would love a kitchen/ kitchen equipment tour
I might make a video about it soon. Thank you for the idea!
I just discovered your channel and I have to say I am loving every bit of it. I have always wanted to try making my own sauces and fermenting my own foods. Watching you make these has been inspiring. I feel like I can do this now. The biggest challenge will be patience. I’m on my own journey to reduce waste and be more mindful of both what I eat and what I purchase. This is amazing. (I also loved the cashew Camembert cheese video as well.) Subscribed! 😆
Thank you so much for your support and kind comment. I'm so glad you are on your way to reducing waste--it's very important. Even though I have been doing my best to produce as little waste as I can from my own cooking, I still have a long way to go.
Feeling so peaceful watching your video. I feel more appreciated all the food we eat everyday.
Smallest violin for delicious things like this I'm never going to try.
Beautifully explained! Hope to find the courrage to try later this year, maybe in automn... Thank you for sharing your knowledge.
Thank you so much for your kind comment. I'm so glad to hear that you might try making it some day. It takes a lot of courage for me to make and film this too. I'm glad I did it!
@N C it looks that you don't have courage even to learn how to write properly.
I’ve always been curious about how to make soy sauce and was interested in making it myself but I never knew it was this much of a long process. I will continue to buy my soy sauce (lol) but looking at how it’s made is interesting and eye opening also.
Dear Gourmet Vegetarian Kitchen, I made the soy sauce and let it ferment for 14 months. Today I tested for taste but it is still extremely salt. What should I do now. Let it ferment longer?
True Japanese soy sauce makes miso... and uses the water from the miso to make soy sauce.
The slurry version, as shown is more like the Northern Chinese version, which was pioneered by Northern Chinese (for a variety of long reasons in response to Southern Chinese soy sauce). But the true pure Japanese version is the the water from making miso paste from scratch.
The flavor profile is different when you make it as a true byproduct of miso, because traditionally miso gets no light, and no air. But the slurry version gets light (though no air) which makes a difference. The milder version with no light and no air, is more suited to Japanese dishes as supposed to some of the stronger flavors of say, Chinese or Korean cooking and pairs much better with something like sushi.
How the different regions control light and air matter to the final product.
I think this man does not take any bank loan...he looks so calm n peaceful
"If you do it rn we can taste it at the same time" -> say no more. Oh wait, i don't have the koji mold nor the berries (i don't even know what that is)-> maybe i can mix this with the korean recipe... after all here is summer so bet any mold is gonna grow... I'm gonna think about it. Btw I love your videos, your channel, your passion because its also mine. So glad you share your knowledge
Thank you for your kind comment. I'm so glad you are going to think about making it😁
@@GourmetVegetarianKitchen I'm thanking you because (kinda lot of) years ago i did a research and couldn't find how to make it in small scale, a homemade version (wasn't good searching in Internet, poor experience searching because i was a kid, also didn't knew English to expand my research) so i gave up, and now, i found a lot of answers to questions i did, but couldn't get, in your knowledge, so I'm fascinated, so exited. I let the beans soaking overnight and cleaned two big glass jars, hope it goes well... also love fermentation, cooking and well, chemistry, so I'm so glad i found your channel and even more because you share what you found, your experiments... so happy. Once again, thank you ❤ slowly but surely I'm gonna see all your videos. Also i appreciate the low waste because, I'm also that way, to make the most of our resources and live more peaceful with our planet.
Well, its official. I got my own blocks drying over a rack in my garden, because here is summer and humid... i made how the korean one was taught and also added half volume of wheat flour to a lil bun to make the experiment, of how it will develop, hoping it resembles the japanese one or just become edible.
Update : my blocks looks dry but i know in the inside it still wet. Idk what to think, it developed a black fungi but doesn't smell cheesy or stinky at all. I'm starting to think i should have tasted the tamarinsauce previously to be certain, and even more, it should have been nice to know some korean relative, neighbor, person... cause I'm not sure if I'm doing it right since i have nothing to compare to. Well, i guess someday i have to die, maybe in a year or so lol.
@sheldon pereira thank for your advice, but i have to confess that i chickened out and stopped it. maybe i should start again, but right now in my country we're in isolation and had half of the ingredients. maybe this summer i restart, because sun heats (its very cold rn! lol) or idk. im gonna try again, but not sure when. but thank you, i'll take your advice if it happensa again... and i'll do more research, hahaha.
Thank you for this recipe! I couldn't find anyone with a Tamari-recipe because there was basically no Soy Koji recipe haha
Most people use Rice koji for the fermentation
But yours is the closest I found yet although you probably used Aspergillus oryzae which makes it much harder to grow soy koji. So I should try it with A. sojae and no Barley for Tamarisauce though I am sure the taste is more complex with it.
(But first I should stop doing only theory and collecting recipes and start already lol)
Really want to know how this turned out!
I am making this along with you. I am a few weeks behind you. As I mentioned earlier, I experienced a great deal of evaporation. So, when you do your follow up video, I will be particularly interested in the VOLUME of your final product. Please include this info. Thank You.
I'm so glad you make it. I just posted the second part video, please check it out! th-cam.com/video/I-3Ii2oMlOE/w-d-xo.html
I am absolutely pumped to see the results in 3 months.
Maybe I will grow some soybeans this summer! Very good video. Sidenote what would you call the weaved tray used to rinse the beans? I want to make one but don't know what to search for
*me never going to make this*: Oh my God finally.
So beautifully filmed and helpful ! It's nearly february 2021, I am excited to see te result.
Thanks a lot for this channel
Namaskaram
Dear sister...
You have done Great composition of time, ancient wisdom of Japanese recipe and ingredients...
Video quality is awesome well professional lighting from nature..
Enjoying soothing background music 🎶.
Thank you for your efforts to sharing this video on TH-cam..
Pranaam..
I’m going to do it this way is more easy,thanks so much and I send you love and light from my heart 💜
Great video. Where can I get the wooden tray in the video please? It looks so handy
Hoooo darn ! I'll be making the korean soy sauce this february ! It's been a year i've been preping it all . Can't wait to see the result of the japanese one to make it too. If you agree I will also have a few questions that I'll post on you site. Happy new year.
What's corean soy sauce? Is that like Korean, but worse?
@@britney901 Thank you :)
Fascinating and beautiful - thanks for sharing!
Nice, glad to see the process
Are You going too drop the follow up soon ?
I already posted it! here is the link th-cam.com/video/I-3Ii2oMlOE/w-d-xo.html I hope you watch it!
So therapeutic to watch
So respectful and adorable 🙏🏻 You’re amazing 💐
I made it but think I used to much brine. I'll let it ferment for another 52 weeks. But, will make another batch with less brine. Thanks for the inspiration
I know this is an old video but hopefully you can help me! I tried your process and kept it on a plant heating mat for 3 days. The mould growing on the soybeans is a light yellow. Not white. Did the wrong mould grow or did it get too warm? Do I need to throw it out and try again?
Wonderful! I’ll bet the flavor is amazing. Thank you 🙏
Thank you for this video. I always wanted to make my own soya sauce but could not find an informative step by step video like yours. I am not sure if I can get the barley berry and soy koji. Anyway, why don't you try making chinese soya sauce in the near future? It would be interesting. Thanks.
OMG! You had me at the Schumann which I played as a young man. Thank you!
I'm so glad you enjoy it!
After watching this video, I walked into the kitchen and started kneading pastry dough, hoping that 2021 came soon and I could just pass this year. I will wait for the next video while studying many types of desserts. See you... 👋👋
I love your work, please do share more. Thank you.
Thank you so much for your kind comment. I'll definitely share more soon.
I enjoy all your recipes each n every minute.. definitely I will try n will share with you .. lots of love 💕
Hey that’s an amazing video ! I’ve made it watch to my 6 years old son who looooves soy sauce and is a fan of sushis and he wants us to make our own ! I was wondering where did you bought your stray colander and wooden tray ?
Thanks a lot for your video and patience it is beautifully made 🙏💓💓💓💓💓
Your video music makes my dog sing. Loud❣️ She thinks the music is so lovely, she just has to join as a doggie soprano❣️🎤👏👏👏👏👏 Bravo🐶🎶🎶🎶🎶
😁
What?
Beautiful video! I want to try your recipe)
Thank you so much, I hope you will.
FYI: Traditionally, sprouted barley was used to give sweetness and dark color to ferments. First the barley is sprouted until the shoot is the length of the grain. This process converts the grains' starch into sugars and is called malting barley. Toasting the malted barley caramelizes the sugars. The more they are toasted the darker they become and the darker will be the ferment. Longer toasting reduces fermentable sugars and increases bitterness, giving the brew a different flavor profile. This is what makes dark beer dark. Wheat can also be used. Toasted malted wheat is what makes most western commercial soy sauce dark. 🙌
Hi. Very nice video.
May I ask some details?
Do the koji mold itself keep fermenting after the koji soybean is added to the salty water, or just the enzymes already produced keep active and "diggesting" the soybeans?
I ask this because I heard about shoyu have two fermentation stages and the second would be by lactic bacterias snd yeast.
I love all your videos. I especially love your baskets that you use. So versatile. What are they called and where can I get them ? Thank you in advance
Realy the best video of
Making soy sause... 🙏👍
It's much healthier than the one
In shops...
Which I must not touch...
Looks easy to make just have to wait long time...
Well anyway its been years without it...
To keep it somewhere in the house...
Not in fridge ?!?
Our summer is very hot !!!
Maybe in the coolest place in the house ?!?
Thank you so much for your kind words!
Amazing, thank you for the video and Im waiting for the results!
Thank you, I'll post it as soon as I get it done next year!
Link plz
Can you tell me what type of wood is the box... i have everything i need to start now except the box... or would something else work the same?
Wow I had no idea there were so many steps, I think I'll stick to store bought kikoman, but awesome video.
Question? What does an unhealthy mold looks like? And what to do if some parts have unhealthy mold?
Nice video. Very interesting. I may try this sometime soon.
Beautifully informative video, as usual!
Thank you so much for being so supportive!
Amasing job! It takes too much of time for waiting 😆 But this Japanese way to my opinion is much easier as the Korean one. Anyway February 2021 is so close and I can't wait to see the final result.❤️
I am going to start this tomorrow
Such an organic process, I love it.
You should be showing us the results this month!!! I will try making it soon too.
Do you cook the soya 🎉beans before mixed with Koji mold and ground barley?
I won't even remember about the soy sauce in 14 months. Process takes a long time. Good luck.😉
yes, it indeed takes a long time!
I'm excited 🤩 one month later please let me know how it turns out
Great video, thanks for sharing! Soy sauce is my next fermentation experiment. Anyone know if I can ferment it in a plastic vessel?
I'm thinking to use the same plastic vessel that I use to make beer.
Does it help to start it during the colder months or is the just when you had time to begin? Looks like a few posters are curious about this as well. as well. Did you make the wooden box yourself? Did you purchase it? I didn’t see it in you amazon affiliate link.
Thank you for your video!
Hi, i grew my own soybeans in hooes of replicating your recipe. I wanted to know if you measure 6 cups by weight or measuring cup? Should the mixture be kept in sunlight like the korean one or in a dark and cool area?
Indian climate is always warm. Can u tell us time frame for soy sauce in IST ?
Beautifully done!
Thank you so much.
It is NOT done completely. A video has to be posted when EVERYTHING IS COMPLETE. Soy sauce production here is NOT COMPLETE.
Hi, i follow your fantastic recipe, is normal that at day 10 smells stinky??? Or is it rotten? I do miso and it dont smells that way. Thenks.
I will definitly come back and watch the results in February 2021 if I'm still alive by then!
I’m so glad you will come back, see you then!
@@GourmetVegetarianKitchen So it's way past Februari 2021 what happened?
I've actually done something like this. It's very difficult and sooooo Kent steps to b remember
This is precious.... Very very precious...
Its almost February 2021, im so excited 🤩😇🌱
hi, congrats for the work and thanks for.the.sharing, i got one.question, in the.recipie.it's said 2 cups of salt, the salt must be grinded and i'm little.afraid that my soy sauce gets to salty, just double checking because after all.it takes almost.2 years.'
I used the same amount of salt to make Korean soy sauce and it turned out tasty--not too salty at all. Making soy sauce needs a lot of salt to prevent bad bacteria that we can see from growing. I hope you make it soon!
There are some things that aren't simple or cost effective to make yourself and I think this is one of them. Thank you for the video though!
Hi! Can I ask what spore you used? The same ones with which you made koji kin and then amasake or different spores, suitable for soy sauce? Because here, in Europe, I find a site that sells only one type of spores for everything (miso, amasake, soy sauce, sake, etc.) and one that instead sells different strains depending on the intended use. Even the ready-made koji kin I bought was suitable for everything, but while the amasake came out fine, the soy sauce was a failure. Now I want to buy the spores and follow your directions for both (koji kin and amasake and soy sauce), but I don't know which seller is right.
Is the 6 cups of soy beans measured before or after re-hydration? Also, how much is 6 cups of soy-beans in grams?
6 cups of dried soy beans. 1 cup is about 240 ml.
3 lbs o 1.5. Kg
i wish i had made the same time as you. but i am doing it today =) i hope it taste great!
Happy that the video got 3K likes. But looking for measurements, please. Example Bean and barely ratio; salt and water proportion etc.
i keep seeing 'good salt' being use for the brine, what is good salt? regular table salt or some other kind?
Thank for interesting video. I am willing to try and make soy sauce. Could you please inform where to get suitable koji mold for soy sauce making.
Hey! My name is Daniel! I'm brasilian and have been apreciating your channel on TH-cam and read some things on your blog! Wonderful contents! I'm planning to do a soy sauce test and want to know if I can do the recipe without gluten. I'm thinking about using the koji-kin mixed with rice flour instead the wheat or barley. Do you think thats works? And do you have some tips for me?? (Sorry my english, please!!!) And so much thank you for your contents! You're a brilliant person!
For a person who is gluten free, would this work using rice rather than barley?
شكرا لك كم كنت أتمنى أن تكون هناك ترجمة بالعربي لكي أفهم الطريقة لأني أحببتها
Ian making it, I started August 12 2021, I hope 🤞 taste it in 2022 thanks 🙏
I am gluten intolerant. Can I use something else besides the barley?
You might want to try making Korean soy sauce. th-cam.com/video/uAiG1kATPeo/w-d-xo.html
I just made and filmed my second batch and will post it soon. I'm in the process of making & filming Tamari that doesn't have wheat, please check back
Iodized salt can be used or can not?😊
When we will see part two, please:)
Wonderful, I was wondering how this was done at home 😁
Are they ready yet!?
Yes, I posted the second part already, here is the link th-cam.com/video/I-3Ii2oMlOE/w-d-xo.html hope you watch it!
@@GourmetVegetarianKitchen yes I saw it right after I left this comment haha. I will try to make my own later!
No part 2 yet?
Thank you for your recipe .
Wish I could try this. Koji is not available in my country. :(
Where did you get your wood tray and what is it made of? Cedar? Thanks!
Thank you for your effort. The last 4 years I tried a few but not working because they didn't give me the list. Korean style more complicate. For yours I'll give a try. So simple and time, that is. My Fam. and I like soy sauce but store bought who know! I want to taste my homemade soy sauce, the real deal. See next year or so. Thanks again, my lady.
You're welcome. I'm so happy that you are going to make your own soy sauce, and I hope to see you again next year!
Awesomeness!!
Tôi là người Việt Nam tôi rất quan tâm nước tương mari của Nhật bản, và tôi mong đợi công thức để làm nó. Cảm ơn bạn rất nhiều, bạn đã chia sẻ video này cảm ơn! Rất cảm ơn!
If I want to make it grain free, can I use grounded buckwheat or grounded quinoa instead of barley?
I'm not sure about it. From what I learn, this method needs some starch from grains to feed the bacteria. If you want grain-free soy sauce, you might want to try the Korean one. I posted the video here if you are interested th-cam.com/video/KNJ89In6MBE/w-d-xo.html and th-cam.com/video/st15d9FGPLw/w-d-xo.html
How do you prevent film yeast on surface of liquid?
Hi
I made two jars, one of them used wheat and the second barley, but I noticed in the jar of barley white mold... is this wrong or something normal
I think the white specs you see might be the yeast. I have them too and I'm positive that mine is not mold :)
@@GourmetVegetarianKitchen
Or no, you tossed it! Whatever it is, I thank you for your interest and your response to my question ... I also have another question if you could answer it ... What is the appropriate temperature for fermenting soy sauce