Steps to Make Soy Sauce

Here are the basic steps to make traditional soy sauce:
1. Prepare the Soybeans
Wash and soak soybeans in water for several hours.
Boil or steam them until soft.

2. Roast and Crush Wheat
Roast wheat until golden brown.
Crush the roasted wheat into small pieces.

3. Make Koji
Mix cooked soybeans with roasted wheat.
Add mold culture called Aspergillus oryzae.
Let it ferment for about 2–3 days.

4. Prepare Moromi (Brine Fermentation)
Mix the koji with salt water.
Store in large tanks or containers.
Ferment for several months to develop flavor and aroma.

5. Press the Mixture
Press the fermented mash to separate the liquid soy sauce from the solids.

6. Pasteurize and Filter
Heat the liquid to stop fermentation and kill bacteria.
Filter the soy sauce to make it clear.

7. Bottle the Soy Sauce
Pour the finished soy sauce into clean bottles.
Seal and label the bottles.

Traditional soy sauce fermentation can take from several months to over a year, depending on the flavor and quality desired.

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