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Shoyu Koji

Use shoyu koji instead of soy sauce in any recipe to add a greater depth of flavour.
Prep Time5 mins
7 d
Course: Ingredient
Cuisine: Japanese

Ingredients

  • 100 g koji
  • 200 ml soy sauce
  • 100 ml water boiled, then cooled to room temperature

Instructions

  • Mix the ingredients together in a jar
  • Place a lid on the jar and leave to ferment at room temperature for 7 days.
  • After 7 days it is ready! At this stage you can either blend it until smooth or sieve to remove the rice. Use instead of soy sauce, to add a rich umami flavour to any dish. Transfer to a fridge, where it can be stored for at least a month.

Notes

Note: The photos in the recipe instructions are using Fava Bean and Toasted Rice Shoyu,  instead of soy sauce. This is much lighter in colour than the traditional Shoyu koji (main post photo) and has the added benefit of being gluten/soy free.
Shoyu koji made from fava bean and toasted rice shoyu is also clear, when filtered from the rice at the end. This means it can be used to add a real depth of flavour to clear liquids, without altering the clarity.