How to Make Soya Sauce from Scratch

Are you tired of buying store-bought soya sauce that’s filled with preservatives and additives? Why not make your own homemade soya sauce that’s healthier and tastier? With just a few simple ingredients, you can create a high-quality soya sauce that’s perfect for marinades, dips, and stir-fries.

Soya sauce is a staple ingredient in many Asian households, but you don’t have to be an expert chef to make it from scratch. The key to a good homemade soya sauce recipe is using high-quality soybeans and having lots of patience. This versatile sauce can be made sweet, salty, or even spicy, depending on your taste preferences. So, let’s roll up our sleeves and learn how to make soya sauce that can rival the best artisanal brands out there.

Ingredients for Soya Sauce

Soya sauce is a popular condiment in many parts of the world, especially in East and Southeast Asia. Its distinct umami flavor, along with its versatility, makes it a staple in many kitchens.

If you’re interested in making your own soya sauce, you’ll need the following ingredients:

Soya Beans

Soya beans are the primary ingredient in soya sauce. You can buy them online or in specialty stores. Look for good-quality soya beans that are clean, without cracks or peels.

Wheat Flour

Wheat flour is used to make soya sauce thick and add texture. You’ll need to mix the flour with water to create a paste.

Salt

Salt is used to add flavor and preserve the soya sauce. Make sure you use high-quality salt that’s free of impurities.

Water

Water is used to dilute the soya sauce and to rinse the beans and flour.

A Hood

A hood is necessary for the fermentation process. It will protect the soya sauce from contaminants and pests, and keep the temperature and humidity level steady.

Dried Yeast

Dried yeast is necessary for the fermentation process. Look for yeast that’s specific for making soya sauce.

Glutinous Rice

Glutinous rice is used to make koji, which is a type of fungus necessary for the fermentation process.

Aspergillus Oryzae

Aspergillus oryzae is a type of fungus that’s necessary for the fermentation process. Koji is made by mixing rice with aspergillus oryzae, which will break down the rice’s starches into sugars.

Brewer’s Yeast

Brewer’s yeast is used to activate the fermentation process when making soya sauce.

Alcohol

Alcohol is used to sterilize the equipment and to add flavor to the soya sauce. Rice wine, sake, or sherry can be used.

Conclusion

Making soya sauce may seem daunting, but with the right ingredients and equipment, it can be a rewarding experience. The ingredients listed above can be found in specialty stores or online retailers. Once you have everything you need, you can start the fermentation process for your very own homemade soya sauce!

The Ingredients You Need to Make Soy Sauce

If you have decided to make your own soy sauce, congratulations! While it may seem daunting, it is actually quite easy to make, and the resulting homemade soy sauce is often healthier and more delicious than the store-bought variety.

Here is a list of the ingredients you will need to make soy sauce:

1. Soybeans – Soybeans are the main ingredient in soy sauce. You will need to purchase whole, dried soybeans.

2. Wheat – Wheat is used to make wheat flour, which is an essential ingredient in soy sauce.

3. Salt – Salt is another key ingredient in soy sauce. Be sure to use high-quality sea salt.

4. Water – You will need plenty of water to make soy sauce.

5. Koji – Koji is a type of fungus that is used to ferment soybeans and wheat.

6. Shoyu – Shoyu is a Japanese soy sauce that is made with soybeans, wheat, salt, and koji.

7. Tamari – Tamari is another type of Japanese soy sauce that is made with soybeans and little to no wheat.

8. Fish sauce – Some soy sauce recipes call for fish sauce, which adds a rich umami flavor.

9. Mirin – Mirin is a sweet rice wine that is often used in Japanese cooking. It can be added to soy sauce to add sweetness.

10. Sake – Sake is a Japanese rice wine that can also be added to soy sauce for added flavor.

Now that you have your ingredients, let’s move on to the next step in making soy sauce: preparing the soybeans.

The Ingredients Needed for Homemade Soy Sauce

Making soy sauce at home is a relatively simple process that requires just a few ingredients. In this section, we’ll discuss the different ingredients that you’ll need to make your own soy sauce.

1. Soybeans: The main ingredient in soy sauce is soybeans. You can use either whole soybeans or soybean meal, which is what’s left over after the oil has been extracted from the beans.
2. Wheat: Wheat is often added to soy sauce to give it a slightly sweeter flavor and to help balance out the saltiness. You can use either whole wheat grains or wheat flour.
3. Water: Water is used to soak the soybeans and wheat, as well as to mix with the salt and koji to create the mash.
4. Salt: Salt is an important ingredient in soy sauce, and it’s what helps to create the umami flavor that soy sauce is known for. You can use either sea salt or kosher salt.
5. Koji: Koji is a type of fungus that’s used to ferment the soybeans and wheat. It’s what turns the mixture into a mash that will eventually become soy sauce.

Now that you know what ingredients you’ll need to make soy sauce, let’s take a closer look at each one.

Soybeans

As we mentioned earlier, soybeans are the main ingredient in soy sauce. When choosing soybeans, look for ones that are free of cracks and blemishes. Rinse the soybeans under cold water to remove any dirt or debris, and then soak them in water for at least 24 hours.

After soaking, drain the water and transfer the soybeans to a blender or food processor. Pulse the soybeans until they’re finely ground, and then transfer the mixture to a large pot.

Wheat

Adding wheat to your soy sauce will give it a slightly sweeter flavor and help to balance out the saltiness. You can use either whole wheat grains or wheat flour.

If using whole wheat grains, you’ll need to soak them along with the soybeans. If using wheat flour, you’ll need to mix it with a small amount of water to create a paste before adding it to the pot with the soybeans.

Water

Water is used throughout the soy sauce-making process. It’s used to soak the soybeans and wheat, and it’s also added to the salt and koji mixture to help create the mash.

Salt

Salt is an essential ingredient in soy sauce because it helps to create the umami flavor that soy sauce is known for. You can use either sea salt or kosher salt.

To make the salt and koji mixture, combine four parts salt to one part koji. Mix well and set aside.

Koji

Koji is a type of fungus that’s used to ferment the soybeans and wheat in order to create the mash that will eventually become soy sauce. Koji is typically purchased in the form of rice koji, which has been inoculated with the koji fungus.

To make the mash, combine the ground soybeans and wheat in a large pot with water and the salt and koji mixture. Mix well and cover with a lid. Let the mixture ferment for at least six months, stirring occasionally.

After six months, strain the mixture through a cheesecloth and discard the solids. The remaining liquid is your homemade soy sauce. Transfer the sauce to a sterilized bottle and store in the refrigerator. Your homemade soy sauce should last for up to a year.

In conclusion, making homemade soy sauce is a fun and rewarding process that’s easier than you might think. By following these simple steps and using quality ingredients, you’ll soon have your own delicious homemade soy sauce.

Time to Enjoy Your Homemade Soy Sauce

Now that you know how to make a soya sauce, it’s time to impress your friends and family with your culinary skills! We hope you enjoyed reading our simple recipe and can’t wait to hear about the results of your homemade soy sauce. Don’t forget to follow us for more easy cooking tips and delicious recipes. Thanks for reading!