By Aki Watanabe
Published 2022
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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