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Homemade Japanese Soy Sauce Recipe (Rich Umami Flavor!)

Authentic Japanese Soy Sauce

There's something incredibly special about the rich, umami flavor of homemade soy sauce. It takes me back to the warm kitchens of my childhood, where the aroma of simmering ingredients would fill the air, creating a cozy atmosphere that felt like a big hug.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course: Condiment
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Soy Sauce
  • 1 cup soybeans the heart of our soy sauce
  • 1 cup wheat flour helps create the perfect texture
  • 2 teaspoons koji mold essential for fermentation
  • 4 cups water used for soaking and cooking
  • 1 cup salt enhances flavor and acts as a preservative

Equipment

  • Large Pot
  • Shallow Container
  • Cheesecloth

Method
 

  1. Step 1: Rinse the soybeans and soak them in water overnight.
  2. Step 2: Drain and steam the soybeans for about 30 minutes until tender.
  3. Step 3: Allow the steamed soybeans to cool, then mash them into a paste.
  4. Step 4: In a separate bowl, mix the wheat flour with enough water to form a dough.
  5. Step 5: Combine the soybean paste and the wheat dough, then add the koji mold.
  6. Step 6: Spread the mixture in a shallow container and cover it with a clean cloth. Allow it to ferment at room temperature for about 3 days.
  7. Step 7: After fermentation, transfer the mixture to a large pot and add 4 cups of water and 1 cup of salt.
  8. Step 8: Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours.
  9. Step 9: Remove from heat and let it cool. Strain the liquid through a cheesecloth to separate the solids.
  10. Step 10: Bottle the liquid soy sauce and store it in a cool, dark place.

Notes

Make sure to rinse the soybeans thoroughly to remove any impurities. If you have extra time, you can let the soy sauce ferment longer for a richer flavor.