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!
After a lot of traveling and living in other countries a few times, I realized we don’t need a lot to live happily. Ever since, I buy and own fewer and fewer things–only things I need.
However, I have to admit there are a few things I can’t live without, and one is soy sauce–I use it every day. Soy sauce makes ordinary foods taste extra-ordinary!
What is in it that makes food taste so good?
The curiosity has made me want to know how the soy sauce I eat every day is made. So, I did a lot of research and became fascinated by the whole process!
There are two different ways of making soy sauce that amaze me. One is the Japanese way, and the other one is the Korean way. I value both, and either one of them require natural mold for fermentation.
Japanese Soy Sauce requires Koji mold, and Korean soy sauce on the other hand, doesn’t. However, Korean soy sauce needs wild yeast to grow on cooked soybeans instead. The process of growing wild yeast is needs more work, but it’s also fascinating.…
