How to make Soy Sauce (Homemade Shoyu)

Impress your friends and save money by making your own soy sauce from scratch. Today we'll learn how to make a homemade shoyu, a fermented soy sauce made from soybeans and wheat berries.

[phoenixrising]

People are put off by the work and time but this motivates me to make my own. Make large enough batches at a time and remember to make more every so often to replenish stock and I bet you it'll taste 100 times better than any chemical laced store bought soy sauce

[ivanteo]

After watching this, I will just go and buy.

[AnkushKumar-hlsj]

And now I'm on my way to supermarket as I know that no way in a million years I have patience to make this.

[Camille_Boomer]

The article you wrote is fantastic and well detailed. I'm so thankful you took the time to document everything from successes to mistakes. I'm starting my 1st batch of soy sauce this week and will be using the information you shared.

I was wondering if you ended up finding a recipe you like for tamari? I have been looking for one too alongside other types of soy sauce (korean, chinese etc). It's a super corner of the kitchen to explore.

[bush-b]

Supermarkets are everywhere and life is easy and nice. Thank God

[faathimakoya]

Who else thought it would just take like an hour to make

[ememe]

Very good. Also read the article well done! Once the equipment used to make soy sauce is infected with the mould, the residual will always stimulate growth on the next batch. The result though can be inconsistent so it's not wrong to add the culture for consistency and speed of infection. Korean (or other Asian) families who make traditionally will grade what comes out and use it for what it's appropriate for (or blended). So an 'inferior' result might see the sauce boiled with palm sugar and spices to create a type of Kecap Manis and the best matured for dipping and consuming as is. There's a use for every grade that comes out from natural infection. For the homecook specifically interested in shoyu, cultured moulds is the safer bet... unless one is interested in what lesser soy sauce is used for traditionally.

Next time one picks up a cheap bottle of soy sauce, take note of the ingredients. Water, salt, soybean extract, caramel colouring, preservatives. If the standards were like the AOC of Europe, this wouldn't be classed as 'soy sauce' anymore when alongside real fermented soy sauce. It'll be called 'soy condiment' or something else. Be like buying a bottle of wine that said: water, ethanol grapeskin extract, colouring... or beer that said: carbonated water, bitter compound, acidity regulator, 2% ethanol... Yet for soy sauce... anything goes.

Rant over...

[thecubecouch]

i use so much i thought i should just make my own, i take it back😔

[samjones]

This is easier than I thought. Amazing!

[nightwolfnightwolf]

Hats off, finally u revealed the recipe of secret sauce

[samsplace]

beautiful process! makes me appreciate the traditions of asian culture😊thank you

Thanks for sharing the very good clip, where did you buy aspergillosis orzyae spores ? Thank you 🙏

[ranitighare]

I am impressed with your hard work and subscribed the channel

[Patrick-ccub]

You'll never tasted the restaurant soy sauce the same again. Much better than restaurant soy sauce.

[TonyBlundetto]

I am going to try different koji processes to make my own stuff. Is it worth to make your own soy sauce when it is a cheap product at the supermarket? Does it taste much better when it's homemade? At least mirin, shio koji or miso can be a bit expensive if it's good quality, but one litre of kikkoman is 5€ here.

[AjMiranda-tc]

good day ma'am/sir can i ask permission to put your video to our capstone project? thank you

[matts]

I really enjoyed learning more about how I could make shoyu -- I think I'll give this a try one day.

Also, what's the name of the background music's track? I really enjoyed listening to it as well.

[ColinMakesAllTheThings]

Where did you source the soy, the wheat and the koji starter? Links?

[Qavvikk]

I make one big batches a year and it's enough. I let mine age in medium wood barrel and it give a nice taste

[momstheword]

Put black type on the video, please. I had to go back several times to see names of things because it is hard to read white on the light background. Great video though, great information. Thanks!