Soy sauce or Toyo is one of the popular condiment in the Philippines, usually made from soybeans, wheat, salt, and caramel. It is thinner in texture and has a saltier taste compared to its Southeast Asian counterparts, much more similar to the Japanese “shoyu”. It is used as a staple condiment to flavor many cooked dishes and as a marinade during cooking.
Although this product is widespread, seen in almost any supermarket, sari sari store or wet market, making your own soy sauce at home can also be a sideline income specially if you can make a better one. Just remember, even a simple product like these and having so many competition can be overcome by creativity.
How to make Soy Sauce
Materials:
- 1/2 kg Soybeans
- 6 liters or 24 cups Salt solution
- Mold (Aspergillus Oryzae)
- 1/2 kg Flour
- 1/2 tsp. Rice bran
- 8 tbsp. “Kaolin”
PROCEDURE
- Clean, wash and soak soybeans overnight.
- Drain well. Put soybeans in a casserole and cook until soft.
- Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender.
- Mix soybeans and flour thoroughly.
- Sprinkle rice bran with molds (3 days old) over the mixture and mix well.
- Spread mixture 1-2 inches thick in a tray.
- Cover with clean cloth or paper and allow the molds to grow.
- Stir occasionally.
- After 3-4 days, transfer the mixture to a container with salt solution.
- Cover the container with paper or cloth and shake well.
- Set aside for 1 month. Stir once in a while.
- Strain the mixture through a cheesecloth, add “kaolin” and let it stand until it has clear appearance.
- Strain again through a cheesecloth, add syrup and boil for 30 minutes.
- Transfer to a sterilized bottle and cover. Store.
Source: mis.dost.gov.ph