How to make Soy Sauce

Bypinoyentre

Dec 14, 2009

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

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

  1. Clean, wash and soak soybeans overnight.
  2. Drain well. Put soybeans in a casserole and cook until soft.
  3. Cook soybeans in a pressure cooker (15-lb pressure) for 1 hour or cook until tender.
  4. Mix soybeans and flour thoroughly.
  5. Sprinkle rice bran with molds (3 days old) over the mixture and mix well.
  6. Spread mixture 1-2 inches thick in a tray.
  7. Cover with clean cloth or paper and allow the molds to grow.
  8. Stir occasionally.
  9. After 3-4 days, transfer the mixture to a container with salt solution.
  10. Cover the container with paper or cloth and shake well.
  11. Set aside for 1 month. Stir once in a while.
  12. Strain the mixture through a cheesecloth, add “kaolin” and let it stand until it has clear appearance.
  13. Strain again through a cheesecloth, add syrup and boil for 30 minutes.
  14. Transfer to a sterilized bottle and cover. Store.

Source: mis.dost.gov.ph

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