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tacmedic
07-16-2008, 11:19 PM
I am wondering if anyone knows a recipe for traditionally brewed soy sauce. I am familiar with the general process, and I have even found a source for the koji, or the specific mold that is needed to ferment the sauce. But I have yet to find an actual recipe. I have thought about just going along with trial and error, but seeing as how the process takes upwards of six months that might be a long time to find out if there was an error.

crashdive123
07-16-2008, 11:27 PM
This may not be exactly what you're looking for as it does not give quantities, but it may help. http://www.motherearthnews.com/Real-Food/1975-01-01/Soy-Sauce-Suggestions.aspx

crashdive123
07-16-2008, 11:46 PM
The posts from canucklehead on this thread take you through the process that he/she used including pictures. http://forums.egullet.org/index.php?showtopic=103707

tacmedic
07-17-2008, 08:47 AM
Crash- thanks for the links, that one from the egullet forums is great! I'll have to give this a try and let you know how it goes.

trax
07-17-2008, 10:55 AM
Simmer soy sauce on a sterno stove. Sorry :rolleyes:

Rick
07-17-2008, 12:19 PM
Some silly saps still serve soy sauce seasoned suspiciously salty.

trax
07-17-2008, 03:33 PM
Sad, since soy sauce served solo still serves serious samplers

crashdive123
07-17-2008, 03:38 PM
So simple solutions such as soy sauce sorbet sans salt for seeking sweeter summer sauces.

trax
07-17-2008, 03:41 PM
Some say soy sauce swirled in saskatoon syrup suffices splendidly

Rick
07-17-2008, 03:43 PM
Sam said skip sodium. Some simmer soy so surely smelling soy simmering should send some salivating.

crashdive123
07-17-2008, 03:51 PM
Seepage from soy on seering steaks is sensational say some seemingly simple self-sacrificing sultans seeking sensible solutions.

trax
07-17-2008, 04:20 PM
So, simply simmering soy sends some salivating? Seems sensible solutions are still scarce

crashdive123
07-17-2008, 04:24 PM
Soaking soy seemingly sequesterd six months, some say sensibe shoppers seek sooner satisfaction.

trax
07-17-2008, 04:28 PM
Seems sound, still Sam's saying's straight. Sodium sucks. Sugar simply separates. Specialists sweetening supplies with soy sauce still stir in syrup, saskatoon syrup stands out.

flandersander
07-17-2008, 04:30 PM
simmering soy sauce simply seems salty. some say salty simmering soy sauce simply seems scrumptious sometimes. splended seeming salty soy sauce simply suffices sadly.

crashdive123
07-17-2008, 04:31 PM
Sweet solutions sometimes sour, so saskatoon syrup seems sensible.

flandersander
07-17-2008, 04:33 PM
indeed....

trax
07-17-2008, 04:34 PM
Splendidly spoken 'sander and submariner! So, soy sauce, saskatoon syrup simmered on a sterno stove seems significant!

Rick
07-17-2008, 07:55 PM
Saskatoon syrup sickeningly sweet. Strawberries seem sweet. Still, sugar should surround soy so syrupy sweetness settles second.