Soy sauce is believed to have originated in China in the 2nd century BC. The sauce was originally made by fermenting soybeans and salt, but the addition of wheat was introduced later. Soy sauce was introduced to Japan in the 7th century AD and quickly became popular.
Complete Guide to Soy Sauce
No Asian cuisine is complete without the salty, umami-rich flavor of soy sauce. A staple condiment that’s used in cooking and served at the table, soy sauce has an unmatchable depth of flavor that enhances dishes in a unique way. In this comprehensive guide, we’re going to delve into all things soy sauce, from its ingredients and types to its nutritional facts and shelf-life.
Homemade Soy SauceCourse: SauceDifficulty: Difficult
Soy sauce is a fermented condiment made from soybeans, wheat, water, and salt. It is a staple ingredient in Asian cuisine and is used in a variety of dishes, including stir-fries, soups, and sushi.
1 pound soybeans, soaked overnight and drained
1/2 pound wheat berries, toasted
1 gallon water
1/2 cup salt
1 tablespoon koji starter
- In a large pot, combine the soybeans, wheat berries, water, and salt.
- Bring to a boil, then reduce heat and simmer for 4-6 hours, or until the soybeans are soft and the liquid has reduced by about half.
- Remove from heat and let cool slightly.
- Add the koji starter and stir to combine.
- Transfer the mixture to a clean jar and seal tightly.
- Let ferment in a warm place for 6-12 months, or until the desired flavor is achieved.
- Strain the soy sauce and store in a sealed container in the refrigerator for up to 1 year.
- You can use any type of soybeans for soy sauce, but brown soybeans are a good choice because they have a richer flavor.
- To make a larger batch of soy sauce, simply double or triple the recipe.
- Soy sauce can be stored in the refrigerator for up to 1 year.