If you are looking for How to Make Soy Sauce at Home, you are in the right place. This easy & clear diary will walk you through it all, step by step.
Soy sauce is a staple seasoning for most Asian cooking, as most of my cooking is Asian foods, I have to make sure I have soy sauce on hand, and a spare in my pantry. Ever since I stopped using fish sauce decades ago, I substituted soy sauce into any recipe with fish sauce.
Growing up in Thailand, soy sauce is no stranger to me. For years, I have been fascinated by the ways of people in the past made soy sauce. Everything looks so pure and calm with only natural ingredients and simple equipment, and nothing going to waste.
As I use soy sauce in my cooking daily, I started to think about making my own in that traditional way. The memories of knowing how traditional people made soy sauce came back and stuck in my mind. I couldn’t wait a day to start. However, to make sure I would do the right thing, I began with some serious research.
However, I only researched two different but fascinating methods. One is using wheat and the other one is without, and both have a long history of how people made them. During my research, I was so impressed to learn how expensive good soy sauce can be, and that made me want to make soy sauce this way even more!
I usually buy these 2 kinds from a store: the one with wheat is called Shoyu and the one without wheat is called Tamari. I know some friends who are sensitive to wheat prefer Tamari. The qualities of both are good for the prices, and they both made from organic soybeans.…
