Soy Sauce [Yo’ Mami Remix]

Rich, complex homemade soy sauce made through traditional fermentation with clean ingredients and time-honored techniques. This deeply satisfying umami powerhouse transforms simple soybeans into liquid gold that elevates every dish with authentic, soul-warming flavor.

Makes

2 cups (480ml)

Total Time

6 months + 2 hr (30 min active)

Ingredients

For the Koji:
2 cups (400g) organic whole soybeans
1 cup (200g) organic wheat berries
1 tsp (3g) koji spores (Aspergillus oryzae)

For the Moromi Mash:
4 cups (960ml) filtered water
1/2 cup (120g) sea salt (unrefined)
Cheesecloth or clean kitchen towel
Large glass jar or ceramic crock (2-quart capacity)

Equipment Needed:
Steamer basket or bamboo steamer
Large pot with lid
Fine-mesh strainer
Wooden spoon
Glass bottles for storage

Make it Good For The Gut (Optional)

Fermented Soybeans: The fermentation process creates beneficial bacteria and enzymes that support digestive health and nutrient absorption. Koji Spores: Aspergillus oryzae produces enzymes that break down proteins and starches, making nutrients more bioavailable. Traditional Fermentation: Long fermentation develops complex amino acids and beneficial compounds that support gut microbiome diversity. Unrefined Sea Salt: Contains natural minerals and trace elements that support electrolyte balance and digestive function. Enzyme Activity: The fermentation process creates digestive enzymes that can help break down food and improve nutrient absorption. Probiotic Benefits: While pasteurization kills live cultures, the fermentation byproducts still provide prebiotic compounds that feed beneficial gut bacteria.

Remix Options

Gluten-Free Version: Replace wheat berries with brown rice or millet for celiac-friendly option (flavor will be different but still delicious). Quick Tamari Style: Use only soybeans without wheat for wheat-free tamari-style sauce with deeper, more concentrated flavor. Salt Variations: Try different unrefined salts like Himalayan pink, Celtic sea salt, or Japanese sea salt for unique mineral profiles. Flavor Additions: Add kombu seaweed during fermentation for extra umami, or dried shiitake mushrooms for earthy depth. Modern Method: Use pressure cooker to steam soybeans and wheat in 45 minutes instead of traditional steaming. Storage Styles: Age different batches for varying lengths (6 months to 3 years) to develop different flavor profiles from light to deeply complex.

Good To Know

Patience is Key: Traditional soy sauce requires 6+ months of fermentation to develop complex umami flavors – rushing the process compromises taste and nutritional benefits. Koji Spore Source: Purchase koji spores from reputable fermentation suppliers or Japanese grocery stores – fresh, viable spores are essential for successful fermentation. Temperature Control: Fermentation works best at 70-80F (21-27C) – too hot kills beneficial microorganisms, too cold slows development significantly. Cleanliness Crucial: Sterilize all equipment with boiling water to prevent harmful bacteria from competing with beneficial koji and fermentation cultures. Taste Evolution: The sauce will taste very salty initially, but develops sweet, complex, rounded flavors as fermentation progresses over months. Storage After Straining: Fresh homemade soy sauce keeps 2+ years in refrigerator and actually improves with age like fine wine. Traditional Craft: This ancient process connects you to thousands of years of food preservation wisdom while creating superior flavor to mass-produced versions.

steps

Soak:

Soak soybeans in filtered water for 12-24 hours until doubled in size. Drain and rinse thoroughly with fresh water.

Steam:

Steam soaked soybeans and wheat berries separately for 2-3 hours until completely tender and easily mashed with fork.

Cool:

Let steamed grains cool to room temperature, about 1 hour. They should be warm to touch but not hot when inoculating with koji.

Inoculate:

Mix koji spores with cooled grains using clean hands until evenly distributed. The mixture should look lightly dusted with green-gray powder.

Incubate:

Wrap inoculated grains in clean cloth and place in warm spot (75-80F/24-27C) for 48-72 hours until white fuzzy mold covers everything.

Brine:

Dissolve sea salt in filtered water to create brine. Mix koji-covered grains into brine in large jar or crock, submerging completely.

Ferment:

Cover with cheesecloth and ferment at room temperature for 6-18 months, stirring monthly. Taste after 6 months and continue until desired flavor develops.

Strain:

Strain through fine-mesh strainer, pressing solids to extract all liquid. Heat strained soy sauce to 180F (82C) for 10 minutes to pasteurize, then cool and bottle.