How to make Soy Sauce (Homemade Shoyu)

Full recipe and instructions: thethingswellm...
Impress your friends and save money by making your own soy sauce from scratch. Today we'll learn how to make a homemade shoyu, a fermented soy sauce made from soybeans and wheat berries.

[@phoenixrising5640]

People are put off by the work and time but this motivates me to make my own. Make large enough batches at a time and remember to make more every so often to replenish stock and I bet you it'll taste 100 times better than any chemical laced store bought soy sauce

[@Thethingswellmake]

Yes! It really doesn't have much hands-on time either- so it's just the waiting game. I made a large batch that lasted quite a while. I still have a bit left, but wanting to make more.

[@ridenenaji]

What puts me off is not the work i wanted to know how to make it cus it is unavalble in my city so i found i need doy beans i gave up

[@4leyOriginal]

@@ridenenaji did it surprise you that you need soy for soy sauce?

[@ridenenaji]

@@4leyOriginal lol i mean i saw some methods that use vinegare sugar and other stuff to replicate soy sauce

[@hipgroove68]

I think the old ways are coming back.

[@ivanteo1973]

After watching this, I will just go and buy.

[@mrazron]

🤣

[@SOUJANYA-ANIL]

😅

[@maryamahmad5843]

Ikr

[@vksandra4076]

Deadass!😂

[@nita1586]

😂

[@AnkushKumar-hl5sj]

And now I'm on my way to supermarket as I know that no way in a million years I have patience to make this.

[@Thethingswellmake]

The working time itself is actually quite short. If you start now, and then leave it on top of your fridge and forget about it, next summer you'd have a lovely soy sauce. 😉

[@loveeverybody2856]

Funny

[@mrazron]

@@Thethingswellmake Some people do have all tghe resources to make things; space, time, patience etc

[@sanskrutilatme4992]

kzbin.info/www/bejne/aKLNaaVshq9giqc

[@bush-b5330]

Supermarkets are everywhere and life is easy and nice. Thank God

[@hedgecraft559]

And when they are not? Boy I hope you learned some skills to trade....

[@bush-b5330]

@@hedgecraft559 nah🥲

[@Camille_Boomer77000]

The article you wrote is fantastic and well detailed. I'm so thankful you took the time to document everything from successes to mistakes. I'm starting my 1st batch of soy sauce this week and will be using the information you shared. I was wondering if you ended up finding a recipe you like for tamari? I have been looking for one too alongside other types of soy sauce (korean, chinese etc). It's a super corner of the kitchen to explore.

[@Thethingswellmake]

I was actually trying this using the same starter for shoyu, but with just soy. I couldn't get the white mold to form, though, and don't know if it's because my starter is old or something else. It looks and smells good, though, so I may continue to brine and eventually buy more starter to try again. Sadly, customs has been brutal lately trying to get anything into Spain from anywhere out of the EU. It used to be so simple and easy. I'm hesitant to order now, though, and may wait for my next trip to the US.

[@nightwolfnightwolf3729]

Hats off, finally u revealed the recipe of secret sauce

[@faathimakoya9264]

Who else thought it would just take like an hour to make

[@Thethingswellmake]

😆 Sorry! Good things come to those who wait. 😉

[@studyhome340]

Can we use soybeans flour

[@Thethingswellmake]

@@studyhome340 Rather than wheat? You can definitely try it. I made a batch without wheat, but I also used a different culture of spores mean for wheat-free tamari. I wasn't very happy with that batch. I tried again, with the same results. This year I'd like to try with the culture used with the wheat, but using something like soy flour instead. I haven't made a batch that way yet, though, so I'm not sure what the results would be.

[@Blueberry-mh1fe]

Me 😑

[@ememe1412]

Very good. Also read the article well done! Once the equipment used to make soy sauce is infected with the mould, the residual will always stimulate growth on the next batch. The result though can be inconsistent so it's not wrong to add the culture for consistency and speed of infection. Korean (or other Asian) families who make traditionally will grade what comes out and use it for what it's appropriate for (or blended). So an 'inferior' result might see the sauce boiled with palm sugar and spices to create a type of Kecap Manis and the best matured for dipping and consuming as is. There's a use for every grade that comes out from natural infection. For the homecook specifically interested in shoyu, cultured moulds is the safer bet... unless one is interested in what lesser soy sauce is used for traditionally. Next time one picks up a cheap bottle of soy sauce, take note of the ingredients. Water, salt, soybean extract, caramel colouring, preservatives. If the standards were like the AOC of Europe, this wouldn't be classed as 'soy sauce' anymore when alongside real fermented soy sauce. It'll be called 'soy condiment' or something else. Be like buying a bottle of wine that said: water, ethanol grapeskin extract, colouring... or beer that said: carbonated water, bitter compound, acidity regulator, 2% ethanol... Yet for soy sauce... anything goes. Rant over...

[@Thethingswellmake]

I agree with you and understand your ranting 100%. 😉

[@thecubecouch6866]

i use so much i thought i should just make my own, i take it back😔

[@samsplace3]

beautiful process! makes me appreciate the traditions of asian culture😊thank you

[@Patrick-cc3ub]

You'll never tasted the restaurant soy sauce the same again. Much better than restaurant soy sauce.

[@goku445]

Or buy high quality ones?

[@babakhadmifoods]

Very nice Soya Sauce Recipe

[@Qavvikk]

I make one big batches a year and it's enough. I let mine age in medium wood barrel and it give a nice taste

[@Thethingswellmake]

That was my plan, but I've been lazy about it lately. It's been hard for me to get the starter here lately with all the customs changes, but I've been wanting to try again soon. I still have some left, but I really like the homemade soy sauce best, so I'd love to get a new batch started before I run out!

[@2602634]

Thanks for sharing the very good clip, where did you buy aspergillosis orzyae spores ? Thank you 🙏

[@Thethingswellmake]

I bought from Gem Cultures. (They show up immediately on Google search.) They send internationally and I was able to get them without issues here in Spain. 😊

[@2602634]

@@Thethingswellmake Thank you my friend

[@keerthanakrishnan492]

Thank you so much!!❣️❣️❣️

[@maadrianoaraujo]

I just feel bad for those saying they won't do because of the time required. I'm on 6 months already on a doubanjiang recipe. I don't know if it's alright, but just the feeling of seeing develop and slowly transform itself is just amazing. I could even notice the change of smell. I tried a soy sauce recipe too but for some reason it got some fungus (could be Koji, but I didn't feel safe to bet), so I just threw it away. Now, seeing my doubanjiang, I got the hype again and will try another batch of shoy sauce.

[@Thethingswellmake]

I post many things that I know most people will only check out to see "how it's done"- but not actually do themselves, and that's fine! I, personally, for example, wouldn't choose to make my own olive oil on a regular basis as it's not practical. I only did it because I had bruised olives that I'd otherwise toss, and I was curious to see what would happen. (If it was possible to make oil with it.) In this case, though, I'm with you! It's hard to be patient for the first batch, but after that, you can have some brewing while you make more. By making large batches, you can always have enough, so there's no rush for the next one. There really isn't a lot of hands-on work. It's more about patience. I really like knowing what's going into it and the process- knowing that it was made naturally. I also think it's worth it, but to each his or her own. ;)

[@samjones3546]

This is easier than I thought. Amazing!

[@kazuwilliams5222]

Thanks for the instruction. I'm going to use this video to make my own batch. As a side note - I thought it was interesting that a species of aspergillus is used as I've only seen infections in human brain sections. Thankfully, this species, orzyae, is the starter of shoyu. I look forward to making many batches. Thanks again.

[@sumi_hayoon]

Thank you so much for motivating to just buy it in store❤

[@motherhood1646]

It is caramalised sugar vinegar and MSG

[@tanushreenagar3116]

So nice and easy way 😌 ☺ 😊 👌 🤗 🙂 thnk 😊 😀 you 😀 😊. Can we skip shoyu starter

[@Thethingswellmake]

The problem with skipping it is that you can't control which molds will grow. I tried once and it didn't work out well. It didn't have a nice flavor.

[@tanushreenagar3116]

@@Thethingswellmake thnks but any alternative of it ?

[@Thethingswellmake]

@@tanushreenagar3116 I'm not sure. You could try to get the spores from some other source like koji rice or something like that, but you'd still need to obtain them somehow. You could try with the wild yeasts and molds, but it's impossible to know what you're getting and is likely dependant on where you live.

[@tanushreenagar3116]

@@Thethingswellmake thnk u so very much and last thing I wanna ask only is that atleast how many we should keep

[@CosasCaserascom]

@@tanushreenagar3116 I'm not sure I understand the question. How many what? Have you seen my post on how I made mine? thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@balasubramaniyan8676]

could have mentioned the quantities

[@vibes4181]

Wating this soya sause by Shoyu😂

[@TonyBlundetto86]

I am going to try different koji processes to make my own stuff. Is it worth to make your own soy sauce when it is a cheap product at the supermarket? Does it taste much better when it's homemade? At least mirin, shio koji or miso can be a bit expensive if it's good quality, but one litre of kikkoman is 5€ here.

[@Thethingswellmake]

It depends on your goals. I was making it with organic soybeans and wanted to make sure it was truly fermented soy sauce without colorants, etc. I also just wanted to try making it because I enjoy that sort of thing. For me, it was worth it. Organic soy sauce here is very expensive and I'm not sure if it's truly fermented or not. Mine was delicious. For all purpose bulk use, though, especially if you aren't picky about what you use, it's probably not worth it.

[@minhquangnguyennhu2822]

Western chef: i can make any of sauce you like Me: soy sauce Chef:

[@richardhawkins2248]

I remember the first time I did it. That stuff heats up big time. Nice video.

[@hibiscusflower5911]

Heats up? You mean while moulding?

[@richardhawkins2248]

@@hibiscusflower5911 Yes the tempo can rise pretty quickly too. I always do it in a cold room and check it often. Give it a run make no assumptions and learn. It is fun and awesome as well. I'll be making an amino sauce here using corn and black beans just for the heck of it.

[@ranitighare9694]

I am impressed with your hard work and subscribed the channel

[@Thethingswellmake]

Thank you!

[@aasiyahshaikh1084]

Subscribed ,,, and after making this for how long we can store???

[@Thethingswellmake]

It should keep almost indefinitely from what I understand. I've been using the batch from this video for years now and still have some of it saved. It's still delicious!

[@narutoroxanne22]

What do you do with the beans after? Salad? Food topping?

[@foodtapasandwine2488]

Great question. I use it like I would use miso... Personally, I like adding it to soups with dried algae. (I like the flavor combination.) You could definitely use it as a topping for other foods. I really like the flavor.

[@tomjerry9668]

Can i use whole wheat flour instead?

[@AjMiranda-t7c]

good day ma'am/sir can i ask permission to put your video to our capstone project? thank you

[@momstheword11]

Put black type on the video, please. I had to go back several times to see names of things because it is hard to read white on the light background. Great video though, great information. Thanks!

[@Thethingswellmake]

Black type is even harder to read with my dark colored background. I'll try to take a look at either making the letters larger or using some sort of outline in the future. Thanks.

[@momstheword11]

@@Thethingswellmake Fantastic video! Thanks again for it!

[@pwnage2600]

@@Thethingswellmakethen maybe leave it up for longer than a millisecond 😋just put it down the bottom of the screen in small text

[@learnersenglish9839]

Thats why people started preparing sugar caramel sauce instead of soya sause..

[@Ada_solo99]

Here i thought it was 1 2 3 😂

[@Thethingswellmake]

Sadly, no, but it was a fun project to try. 😏

[@jaredjohnson4318]

What is the brine made of? Thanks for the video!

[@Thethingswellmake]

Just a highly concentrated solution of salt and water. thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@matts1246]

I really enjoyed learning more about how I could make shoyu -- I think I'll give this a try one day. Also, what's the name of the background music's track? I really enjoyed listening to it as well.

[@Thethingswellmake]

I hope you give it a try and enjoy it! The song can be found on Jamendo- It's called Travel to East by PicturesPlay: www.jamendo.com/track/1405120/travel-to-east?language=en

[@Allyourbase1990]

I thought I was about to make a couple gallons 😂😂

[@tanmaypatil4963]

after long time..........i get an origional receipe................thank u very much dear........

[@Thethingswellmake]

You're very welcome!

[@JosiahJsh]

00:5 I’ll just go out a buy it 😂

[@usamaalhaj80]

Hi What is the right temperature to ferment soya sauce?

[@naveengavani7945]

40 degrees

[@ΓιάννηςΧατζηπαυλίδης-ν8λ]

Can we use bamboo steam cooker?

[@Thethingswellmake]

Yes, of course. Mine is quite small, so I looked for another way to steam the soybeans as I was making a large batch.

[@shahshank]

Get them in the little ketchup packets. They are quick for convenience .

[@nakuljohri1]

You earned a subscriber :)

[@Thethingswellmake]

Thanks! :)

[@Parthgoyal2007]

Awesome👏✊👍

[@ColinMakesAllTheThings]

Where did you source the soy, the wheat and the koji starter? Links?

[@Thethingswellmake]

I bought the soy and wheat locally at a nearby eco supermarket. You can get any wheat berries and white soy. As for the starter, I sourced from a place called Gem Cultures online. They have a lot of different live cultures. I used the shoyu starter. (I have full instructions in the link in the description.)

[@17011990100]

Playback music is superb

[@Thethingswellmake]

Thank you! 😊

[@eldwinc9884]

@@Thethingswellmake whats the name of this music?

[@abdulahadkhodabocus9888]

Good soya sauce has became impossible to find. I think the sky is telling us to revert back to home made goodies... Just like the good golden old times... On another note, can you please tell me how's the taste compared to store bought? Thanks.

[@Thethingswellmake]

This one was very similar in flavor to some I have bought. I have made with a different starter that didn't taste as good, though. So, it really will depend on the culture you can find.

[@abdulahadkhodabocus9888]

@@Thethingswellmake Thank you for the sincere feedback, really appreciate it.

[@ChefVegan]

Thanks for sharing your trials and pages.

[@babiesdreamworld4208]

Someone kindly prescribe good brand in soy sauce

[@TeaandFiona]

Wow!

[@chan6475]

Thanks for teaching!

[@HienNguyen-hk7hm]

Can I use the Thai rice wheat berries?

[@usamaalhaj80]

I have to ask you this question to be sure nothing is wrong In the process of making soy sauce, I inoculated soybeans and wheat with koji spores, and I used about 20 grams of the amount of half a kilo of steaming soybeans..., and the following happened, which is the subject of the question: I set the temperature to 30° but the temperature exceeded 40° in about 20 hours, and the white color started spreading on soybean... Is something wrong due to the speed with which cross inoculation occurred?

[@Thethingswellmake]

I think if you're still seeing white, you should be fine. It may even become slightly yellow as shown in my post in the link in the description. Ideally, you want to stay in the right temperature range to avoid killing off the spores (and to prevent other ones from being stronger).

[@usamaalhaj80]

@@Thethingswellmake OK thank you You mean everything is fine as long as the white or yellow colors appear. I try my best not to overheat more than 40 ° by moving the mixture from time to time.

[@usamaalhaj80]

@@Thethingswellmake Oh, I forgot to ask... all of this happened within 30 hours until this moment..I would also ask you: In this case how many days I have to wait before putting the mixture in brine?

[@Thethingswellmake]

@@usamaalhaj80 It's been a while since I made it. Did you read the full recipe post? thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/ If I didn't address it there, I can check my notes for you. I'm planning on trying to make another batch without wheat soon. 😉

[@Thethingswellmake]

@@usamaalhaj80 Yes, I think it's probably fine. You should worry if you start to get strange scents or unusual colors. If it looks radically different than my pictures, you might have a problem. thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@bhoopendrawondersongh3970]

Hi.....Frome INDIA ..so many thanks for it......lots of hardwork ..some interest with passion ...and ready to eat ..sause ...with love...

[@Thethingswellmake]

Thank you!

[@swetakar7248]

I will try it ,but where can i get the starter/aspergillus oryzza , in whole state it's not available , so any other way?

[@Thethingswellmake]

I ordered mine from gem cultures. They send internationally. They are in the US, but sent to me here in Spain.

[@swetakar7248]

@@Thethingswellmake I will check online too 😍

[@snehas9624]

Any substitute for shoyu starter it’s not available in my place 😢

[@Thethingswellmake]

I couldn't find any here in Spain at the time either, so I bought from Gem Cultures in the US. They sent internationally without issues. That said, I'm now just starting to find "koji starter" and "koji rice" here. So, the other day I ordered some to try a batch using those. We'll see what happens! I also want to experiment making it without wheat. I'll definitely be updating the post and making an explicative video in the future, depending on how it turns out!

[@zez000]

If there is a zombie apocalipse Im definitely gonna try and make same

[@Thethingswellmake]

Hopefully, that will never happen. 🤣🤣

[@ja52ng74]

Would it be best to put the jar of brine + koji in the sun for the whole fermentation process and not just at the end when you've strained the liquid out?

[@Thethingswellmake]

To be honest, I don't really know for sure. I did it as an experiment at the end because I had read that it helped. In some places, they do appear to keep it in the sun throughout the process. The disadvantage of that is finding a good place to keep it protected and in the sun. I tried with one of my first batches and someone knocked it over and it broke. 😢

[@verycoolname9518]

Can you make this without the fungus?? It is not available in my country

[@Thethingswellmake]

Techincally yes, but when you are working with wild yeasts and molds, it's really impossible to know the final outcome. I explained in my post how I had tried that years ago- and have been working years to make a decent soy sauce that I wasn't embarrassed to share. The sauce I made with wild yeasts and molds didn't have a flavor anything like this one.

[@Thethingswellmake]

I should add that the place I bought mine from sends internationally. I live in Spain and ordered from the US.

[@Chatisthisrealquestionmark]

delicious. you are displacing the traditional 1% producers of japan.

[@Thethingswellmake]

Ha! 🤣Probably not- most people aren't curious/adventurous? enough to go through the process of making this. 😏 It is fun, though, and at least interesting to see the process.

[@TheMiig1513]

Do you only get such a small bottle from such a huge bowl of beans and grains? If I want like 2 liters, I'd have to 5x this, right?

[@Thethingswellmake]

No, It's a lot easier to handle and take photos of small bottles. I only filtered out a small amount at a time, enough to fill the bottle. I left the rest to ferment with the soy. Once I had mostly soy left and not much liquid, I filtered it all.

[@Thethingswellmake]

I can't say for sure how much I ended up with because I didn't filter it all at once- and used it little by little, but I got quite.a bit- definitely over a liter.

[@mangispangi]

Well I guess I ain't making soy sauce from scratch for tomorrow...

[@byond9315]

lmfaooo me right now

[@nobelsalil6044]

Is it light Soy sauce or dark soy sauce?

[@Green-bp2lm]

Alternative for aspergillus oryzae please 😢

[@jshicke]

Soy sauce should be made this way or its not soy sauce. If you read the ingredient labels and it say Hydrolyzed something or other, and natural or artificial flavors, its not soy sauce. Its a dark liquid flavored to taste something like soy sauce.

[@Thethingswellmake]

Agreed. 😊

[@keepitGz]

can i use oats instead of wheat? i dont use gluten

[@Thethingswellmake]

Theroretically, yes! But the flavor would probably change. I haven't tried it yet, but I just ordered more starter because I wanted to experiment using rice instead of wheat. It will take a few months, though, before I'll know how good it turns out.

[@keepitGz]

@@Thethingswellmake ok, so the bacteria is not gluten dependent, that`s what i wanted to know, good luck with the experiment!

[@Thethingswellmake]

@@keepitGz You too! I just got two books on koji and fermenting, so I hope to learn more that I can share in the future!

[@D_Movin_Silence_like_Kudzu]

You can also substitute the shoyu starter with nama shoyu which is similar to vinegars that included vinegar mothers, both of them not pasteurized, I had a hard time finding shoyu koji and the ones in the internet were expensive

[@Thethingswellmake]

Interesting. Thanks for the tip!

[@user-nf5js7ho2p]

What is the white powder before the starter?

[@Thethingswellmake]

I only add the ground up wheat berries and the spores starter.

[@m.taylor]

Do you know whether the wheat can be omitted to make a gluten free soy sauce?

[@Thethingswellmake]

I tried to make two batches at once- this one with wheat and another one without wheat, but using a "tamari" culture. In the end, I didn't like that soy sauce at all. It didn't taste like regular soy sauce at all (or any tamari that I have bought.) I've been meaning to try to make a new batch with this culture but without wheat to see if the final result is better.

[@m.taylor]

@@Thethingswellmake If you try making tamari again, I'd be curious to know how it turns out. I've searched the internet but have not found much info on how to make it. I once thought tamari was the extra liquid poured off from making miso, but the miso liquid doesn't taste like the tamari I buy from stores.

[@Thethingswellmake]

@@m.taylor If I make it, I'll post it on the blog for sure. I've also read that, but it's hard to know because there are really several ways to make miso too. I kept the soy paste leftover from my making of soy sauce and used that as miso. 😏

[@anushkasharma7654]

Can I Use lemon juice instead lemon

[@Thethingswellmake]

I'm not sure what part you are referring to. It's been a while since I've made this, but I don't recall lemons being used anywhere. 😏

[@fathimashafana4881]

Nice video

[@Thethingswellmake]

Thank you!

[@theg7805]

Just curious but what’s the benefits of making your own soy sauce? Does it taste different? Fresh? (Kinda like with wasabi)

[@Thethingswellmake]

I just like the satisfaction of knowing how to make things and at least trying out the process once. I am planning on giving this another go again soon, though, because I was really happy with the results! The sauce was really good.

[@usamaalhaj80]

Hello Hope you are fine I have a question: Soy sauce should be sterilized after the fermentation process is completed by boiling?

[@Thethingswellmake]

Some people prefer to pasteurize their soy sauce by boiling. Others prefer not to. I normally don't. Some say it keeps longer if you do, but I'm not sure why that would be. It seems to me that the active culture would only help keep it preserved. I've had mine for years now and it's still delicious!

[@usamaalhaj80]

@@Thethingswellmake Thank you I am glad to be better not to sterilize soy sauce I think it will be more helpful but ... How did you memorize it all this time without spoiling?

[@Thethingswellmake]

@@usamaalhaj80 The salt keeps it from going bad.

[@usamaalhaj80]

@@Thethingswellmake OK I thank you again For a while, I thought you put it in the fridge Best Regards❤

[@Thethingswellmake]

@@usamaalhaj80 No, no need! You're welcome! :)

[@divinityultimate]

ARe wheat berries same as wheat grains?

[@Thethingswellmake]

Yes! 😊

[@DigitalMonsters]

camera lost focus more than I did as a student.

[@amaretusuus3870]

Where to buy toast wheat berries?

[@Thethingswellmake]

Wheat berries can be found in most "natural" type stores with the oats and other grains. You can toast them in your oven.

[@elietedarce1266]

Where is the lactic fermentation? Most shoyu souces have the fetmentation by koji and a second fermentation by lactic bacterias an yeast.

[@_A_D_]

It's alive!

[@yashia96]

Is there any way to do this without spores?

[@Thethingswellmake]

Yes, but it's very inconsistent unless you really know what you're doing. They traditionally make it with wild yeasts. I tried it, though, and it was a bit of a mess. (I probably tell my story in the post. thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@phonsoriya6659]

Sorry I don’t understand Why did you put starter ?

[@Thethingswellmake]

The starter ensures you are getting a specific fungus strain. Otherwise, you'd get a mix of wild yeasts and mold from the air and couldn't control the flavor/quality of the soy sauce.

[@pravinjaybhay4970]

What is brine solution...please tell me

[@Thethingswellmake]

It's just a solution of salt water. You can find the more detailed recipe and instructions here: thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@pravinjaybhay4970]

@@Thethingswellmake Ohh, I'm so glad😍😃you replied.. you made my day🥰

[@Thethingswellmake]

@@pravinjaybhay4970 😊

[@chan6475]

Hi, thank you for the video! Wheat berries is the same if we use flour? Where did you buy the Aspergillus Oryzae?

[@Thethingswellmake]

You're welcome! I would think you could use wheat flour. I ground the wheat berries into smaller pieces. I think the flour would be a bit harder to strain out. I bought the Shoyu starter from a place called Gem Cultures. They send worldwide, I think. (They did send to me here in Spain.) They have a recipe with the starter, but some of it is hard to understand. That's why I wrote the post. You can find my tips and tricks there: www.thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu

[@bush-b5330]

@@Thethingswellmake hi. Is koji and red yeast rice the same thing? And where did you buy it from?

[@Thethingswellmake]

@@bush-b5330 Red yeast rice is made with the same mold. Koji can refer to a number of products, but I think they all do use the Aspergillus Oryzae mold. I'm not sure if you could use the rice to inoculate the soy and have similar results. I bought the Aspergillus Oryzae starter from a place called gem cultures. They send it worldwide.

[@bush-b5330]

@@Thethingswellmake Thanks for the great idea and the info. The reason i asked you this question is the fact that red yeast rice has the added benefit of lowering cholesterol, and in it's non-extract form it doesn't cause the side effects that the concentrated red yeast extracts have on the stomach and the liver, so having it in the form of soy sauce would be very convenient PS. red yeast in any form should be consumed in moderation, to avoid liver damage

[@Thethingswellmake]

@@bush-b5330 Interesting! You could probably use the rice in place of the wheat, but it would probably change the flavor. I'm not sure if it would have the same effects once fermented in soy sauce, but it would be an interesting experiment in any case. (I'd probably make 2 separate batches to compare results, if possible.) I'd love to hear how it goes if you do give it a try!

[@pardeepsinghbajwa4895]

I m rhinking how it was fist made who got this idea

[@Thethingswellmake]

Hahaha- yes! I think that so often about so many things. Just yesterday, I saw somebody surf and thought, "I wonder who first thought that was going to be a good idea." Even if I had thought it up, I would have never been able to put it into practice! 😂

[@pardeepsinghbajwa4895]

@@Thethingswellmake 😄 yup who will try to stand on water, world is full of uncertainties and thus giving rise to possibilities 😄

[@tcme.7125]

Amazing Subscribed😊

[@Thethingswellmake]

Thank you! :)

[@tessavarghese5767]

Add the koji to a brine solution.. What's that please tell me. From India

[@Thethingswellmake]

It's all better explained here: thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/ If you still have questions, let me know. ;)

[@rosysingh6699]

Hi Tracy, how have you been?

[@Thethingswellmake]

Hi Rosy, We're doing quite well, thank you! My son is having a hard time getting back into the school year, but other than that all is fine and well here. :) I hope you are well!

[@rosysingh6699]

@@Thethingswellmake Im well, just studying more than usual and trying to understand Math which Im not very good at! 😅 Take care and be happy 💐

[@Thethingswellmake]

Sorry to hear that. Math was luckily one of my best subjects-but I was never good at History. ;) We all have our strengths. Ha! Good luck with it and don't be too hard on yourself!

[@connieb.4071]

Get a room

[@Alan_is_here]

@@connieb.4071 how about you fuck off? Jesus ..

[@samyang6306]

Is it like making wine? 🤔 I thought vinegar is added to it.

[@Thethingswellmake]

It's simpler than making wine. It's actually more like making vinegar in a way. (With wine, you want to stop air from reaching the ferment.) No, there is no need to add vinegar. This uses salt.

[@tgmagar1487]

Wow how fast

[@radenprasetyo8234]

What's that on 1:29 how did you get it?

[@Thethingswellmake]

That's the soy from the previous step after drying it.

[@radenprasetyo8234]

@@Thethingswellmake I mean the water inside the container

[@Thethingswellmake]

@@radenprasetyo8234 It's a brine made with water and salt. I have the full recipe and instructions in a link in the description. You can find it here: thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@Jon-iv6gh]

No thanks! I bought a 1 liter value pack of Soy Sauce and Cane Vinegar for around $5. The brand name is Datu Puti. It's a good buy and taste pretty good too. Making your own probably cost way more with no guarantee it will taste good.

[@Thethingswellmake]

I understand it's not for everyone. I love being able to control the ingredients. I used organic soybeans, and have several liters of a high-quality soy sauce that I absolutely love. The flavor is excellent and it was very inexpensive to make. That said, the price wasn't my main motivator. (Although, I will add that I only buy organic soy products, so organic soy sauce is admittedly quite pricey. That means that I did save a lot of money in this case.)

[@rokeshmarrivada8026]

Baground music supper

[@excuseme1911]

This made me a little sad and heartbroken

[@Thethingswellmake]

Why?

[@excuseme1911]

@@Thethingswellmake Because of the time it takes to make it...I thought I could make it in 20 mins 🤣

[@Thethingswellmake]

@@excuseme1911 I get that. Good things come to those who wait, I guess. 😉

[@arjunpatial9342]

So quick one can not even read it...

[@tanushreenagar3116]

Mam plzz tell me what is aspergillus orzygar spores

[@Thethingswellmake]

They are a type of mold specifically used when fermenting soy sauce, sake, miso, etc. By choosing a specific strain, you can ensure that other undesirable molds don't take over your mixture, changing the flavor, etc.

[@tanushreenagar3116]

@@Thethingswellmake thnks

[@silenteye989]

what is brine

[@Angie-oh6fp]

I thought that after fermentation, it would be boiled?

[@Thethingswellmake]

Yes, you can pasteurize it, if you like, but it's not necessary. Pasteurizing will change the flavor somewhat and may help it keep longer. I write more about that in my post. thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

[@CaydenJarvisKok.Sahlee]

Oh wow.

[@Fishroads]

my problem is how to get all the ingredients zero waste?

[@Thethingswellmake]

I'm not sure what you mean? You can use the leftover soy paste as you would miso. There really is no waste.

[@Fishroads]

I mean, all the ingredients to it are packed in plastic, Im researching in my city where I can get these stuff unpacked, which is kind of impossible @@Thethingswellmake

[@Thethingswellmake]

@@Fishroads Ah, I see. I guess that really depends on where you live. I have an ECO supermarket near me that has bulk bins for the salt and for a lot of legumes. They have paper bags for dispensing the ingredients into. Unfortunately, they only have the soybeans in plastic bags too. I'm sure there must be some place to find soybeans in something other than plastic, but I'm not sure where.

[@Thethingswellmake]

(I've found the wheat berries in both bulk bins and in paper bags before.)

[@wanhoe2767]

@@Thethingswellmake hi, does this tasre better than the usual soy sauce. Thanks!

[@chaosgoettin]

I can now see why it'sseen offensive in Japan to have rice fallen into your soy sauce. Aside from the "communal share" thing, even if I's used it alone, I would have been offended by myself for making this happen after watching this video and seeing how time consuming it is to make soy sauce!

[@Thejigholeman]

it's time consuming, yes, but it's mostly inactive time. the most active parts of the video are the steaming, the mixing (mixing the wheat in), and the straining. other than that, it's mostly doing other things for a few days/months as it does its thing. not trying to downplay her work, she did an awesome job, and i would love to try it some day. but it's a lot like wine making (which i do because i find it interesting for some reason.), you mix, you put it in a big container, and you wait a month or 2.

[@mobasheer7962]

Hi from bangladesh,,,

[@Thethingswellmake]

Hello!

[@khingbustillo4631]

The words are not easily understand due to its colour white background that reflects the same color of your txts.. may be next time try other colours of the txts so it can be read easily.. somehow i learned new knowledge.. thanks

[@mmmmmmmmmmmm]

Does it expire

[@Thethingswellmake]

That's probably a controversial subject. I've heard it said both ways. Many people claim that it just continues to improve with time. Others believe it will start losing quality after a while. For now, I will say that I've been using mine for well over a year and it's only getting better with time. It's getting darker in color and has a richer flavor. I really love it.