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Japanese Soy Sauce

December 5, 2023

Japanese Soy Sauce

December 5, 2023

Japanese Soy Sauce

Even if you don’t think you will ever make your own soy sauce, I think you’ll enjoy knowing how Japanese Soy Sauce is made–it’s truly amazing!

Written recipe and instructions:

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Kitchen Essentials:
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Music: Fantasiestücke, Op. 73 – I. Zart und mit Ausdruck (Cello and Piano)

Video Duration: 00:10:23

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  1. What is in soy sauce that makes food taste so good?
    This curiosity turned onto a lot of research. Learning how it’s made, I became fascinated by the whole process.

    It’s not easy to adapt what I learned and to find a way to make it at home, but I did it. Now I want to share it with you all.

    Making (high-quality) soy sauce takes a long time from start to finish, but it’s satisfying to see the process. I’m going to publish the first part now, in case some of you might want to start making it along.

    If you do make it now, we can strain and taste it at about the same time in a little over a year. If you don’t, I hope you enjoy knowing how Japanese Soy Sauce is made as much as I do, and that maybe you’ll try it someday.

    I’ll see you again in part two–about 14 months or so from now.❤️

  2. Could it be made with premade barley koji?

  3. So respectful and adorable 🙏🏻 You’re amazing 💐

  4. @m.taylor says:

    For a person who is gluten free, would this work using rice rather than barley?

  5. @jolespin says:

    I watched the whole thing with my morning tea. So relaxing.

  6. 1.Spores of loji danngeros to humans. 2. After fermentation soybeans, loji sporesc and toaster hard ground wheat, hee color is green. Its normal?

  7. Hi, i grew my own soybeans in hooes of replicating your recipe. I wanted to know if you measure 6 cups by weight or measuring cup? Should the mixture be kept in sunlight like the korean one or in a dark and cool area?

  8. Can we skip koji mold please reply ❤

  9. Por favor português poder entender.

  10. Gostaria de saber quanto de soja e quanto de cevada, por favor

  11. @d.b.1176 says:

    How to make stock footage…

  12. Didn't know it was that simple… 10:03 – Where is part 2?

  13. @Ely84Moon says:

    Hi! Can I ask what spore you used? The same ones with which you made koji kin and then amasake or different spores, suitable for soy sauce? Because here, in Europe, I find a site that sells only one type of spores for everything (miso, amasake, soy sauce, sake, etc.) and one that instead sells different strains depending on the intended use. Even the ready-made koji kin I bought was suitable for everything, but while the amasake came out fine, the soy sauce was a failure. Now I want to buy the spores and follow your directions for both (koji kin and amasake and soy sauce), but I don't know which seller is right.

  14. Hi, i follow your fantastic recipe, is normal that at day 10 smells stinky??? Or is it rotten? I do miso and it dont smells that way. Thenks.

  15. How much bean and salt?

  16. 你好❤我关注你的视频,你的粉红色的是什么东西?是盐吗?

  17. All Stores Please lower the cost of all Military and Local for all Brands of Soy sauce Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏

  18. After bottling and leaving it to age, won't it form sediments again? Thank you so much for your lovely videos

  19. Por favor adiciona a legenda em portugues Brasil!😢

  20. Por favor add legenda em portugues Brasil desde já agradeço!

  21. @craigkeller says:

    Wonderful! I’ll bet the flavor is amazing. Thank you 🙏

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