Hello, everyone! Today, I’d like to share my experience at a soy sauce workshop I recently attended. This workshop was hosted by Haruko Uchishiba from Koji Fermenteria, and it’s gained quite a reputation, with even famous chefs taking part. You can find more details here.

In Japan, soy sauce is an indispensable seasoning with a rich history. We use a significant amount of it in our restaurant, so the idea of making our own intrigued me.

The History of Soy Sauce

First, we delved into the history and various types of soy sauce. Soy sauce has its origins in China, dating back to the 3rd century BCE, where it was known as “doujiang.” It later made its way to Japan around the 8th century.

Types of Soy Sauce

Soy sauce comes in several different types and variations, with some of the main ones being:

1. Regular Soy Sauce: This is the most common type used in everyday cooking. It’s often referred to as “usukuchi” and boasts a well-balanced flavor.

2. Dark Soy Sauce: Known for its rich, intense flavor and darker color, it’s perfect for dishes like grilled meats and stews.

3. Light Soy Sauce: This variety has a milder flavor and a lighter color, making it ideal for dishes where you want a subtle seasoning, such as salads and hot pots.

4. Premium Soy Sauce: Crafted with high-quality soybeans and aged for an extended period, it offers a rich flavor and depth. It’s commonly used in high-end dishes like sushi and sashimi.

5. Low-Sodium Soy Sauce: With less salt compared to regular soy sauce, this version caters to those watching their sodium intake.

6. Sweet Soy Sauce: Highlighting sweetness, it’s great for dishes like teriyaki and sweet-savory creations.

7. Tamari Soy Sauce: This high-quality soy sauce undergoes long-term fermentation and aging, often produced in specific regions like Kyoto and Aichi Prefecture.

These soy sauce variations are chosen based on the type of dish being prepared and personal taste preferences.

Making Soy Sauce

Now, let’s talk about how soy sauce is made. First, we create a koji starter for soy sauce. We wash and soak soybeans, then steam them in a pressure cooker. Afterward, we roast wheat, blend it finely, and mix it with soy sauce koji. This mixture is then combined with the steamed soybeans and placed in a container for fermentation, with stirring every 48 hours. Once the soy sauce koji is ready, it’s mixed with saltwater and stored in a bottle for approximately 8 months. Finally, the soy sauce is pressed and heat-treated, resulting in the finished product.

While the soy sauce-making process is time-consuming, the reward of savoring homemade soy sauce is truly delightful. Moreover, there are various methods to explore, making it an exciting culinary journey.

The workshop, lasting about 4 hours, was an incredibly enjoyable experience. Experimenting with different ingredients while making soy sauce adds a unique touch to the final product. While crafting soy sauce at home might seem challenging, participating in workshops like this provides the necessary knowledge and guidance, making it surprisingly achievable. I encourage you all to give soy sauce-making a try!