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Soy Sauce

Appears in
Donburi: Delightful Japanese Meals in a Bowl
Donburi

By Aki Watanabe

Published 2022

  • About
It is not an exaggeration to say that you cannot cook Japanese food without soy sauce. An essential seasoning like miso, Japanese soy sauce is made from soy beans, wheat and salt.

Steamed soy beans are mixed with wheat and koji, a type of fungus made from rice, barley or soy beans. From this, soy sauce koji (shoyu koji) is produced. Salt water is mixed in, and then it goes through a long process of fermentation before completion. In this book, I use three varieties of soy sauce: koikuchi, usukuchi and sashimi soy sauce.

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