View Full Version : Soy Sauce
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.
Simmer soy sauce on a sterno stove. Sorry :rolleyes:
Some silly saps still serve soy sauce seasoned suspiciously salty.
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.
Some say soy sauce swirled in saskatoon syrup suffices splendidly
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.
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.
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....
Splendidly spoken 'sander and submariner! So, soy sauce, saskatoon syrup simmered on a sterno stove seems significant!
Saskatoon syrup sickeningly sweet. Strawberries seem sweet. Still, sugar should surround soy so syrupy sweetness settles second.
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