Soy sauce is an indispensable part of our Issaquah Japanese restaurant. Not only is it a popular condiment for sushi and other Japanese dishes, but it’s also a vital ingredient in teriyaki sauce, miso soup, and more. But what is soy sauce? Where does it come from, and what does it take to manufacture that phenomenal taste sensation that has swept the world so thoroughly?
The first step is to soak and steam the soybeans, then stir in some roasted wheat.
Next, they cultivate koji mold in the mixture, which serves to break up the proteins of the soy and the carbohydrates of the wheat into something called shoyu koji.
Roughly three days later, the shoyu koji is combined with a batch of salt and water to ferment and age for several months.
After the aging process, the shoyu koji has become a thick mash. This mash is pressed and strained through a cloth to filter out the fluid. This fluid is the “raw” soy sauce.
- The raw soy sauce is cooked so as to pasteurize the mixture and halt the chemical reactions. The soy sauce is now stable, ready to be bottled, served, and enjoyed!