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.

remixology.com/recipe/soy-sauce/

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

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.

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.