It is normally what we are used to seeing when we think of “normal” soy sauce. Shoyu is the Japanese term for the type of soy sauce that is made with both soybeans and wheat. (Plus, if you use a lot of soy sauce, you can save a lot of money with this one!) What is Shoyu? Most store-bought soy sauce will be pasteurized, too, so it’s great to be able to make your own and add one more unpasteurized fermented food to your pantry. Soy sauce varieties vary from region to region, and not all modern day soy sauces are actually even fermented anymore. Specific strains of fungus are grown on soybeans, and then the mixture of fermented soybeans is allowed to continue to ferment within a salt brine. Soy sauce is a thin, liquidy, Asian condiment normally made from fermented soybeans.
How to make a cheese sauce with soy milk how to#
Watch How to Make Soy Sauce (Homemade Shoyu) What is Soy Sauce? The experiment wasn’t very pleasant or successful. The first method called for making patties out of soy, allowing them to ferment and develop wild molds, drying them, and adding them to a brine.
(From a bit of further research, it appears that making soy patties that collect local molds is most typical in Korean soy sauce making.) Maybe it has something to do with the fact that the wild molds and yeasts here in Spain are different than those in the soy sauce making regions of Asia. I tried making a homemade soy sauce with local wild molds, and while trying it didn’t kill me, it didn’t impress me either. Making soy sauce is a long process, and each time you give it a failed shot, you end up wasting a lot of time. (I mean soy sauce making had to start somewhere, right?) I guess the whole process sounded a bit risky, but since it’s quite common for people to make sourdough starters from the wild yeasts in the air, I thought the idea had some merit and decided to give it a try. Many of these “recipes” were based on people watching their Asian relatives make soy sauce at home. When I first started trying to make my own soy sauce, there wasn’t a lot of information on the web, and the only posts about the process showed people making patties out of soy and letting them grow mold from whatever wild molds might be present in the air.
Making your own soy sauce does require some patience, but it really isn’t that difficult. Fortunately, my failures were due to misinformation more than they were to a complicated process. I’ve had several failed attempts before finally reaching success and making a wonderful soy sauce with complex flavors. This post has been in the making for several years now.
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