Label
All
0
Clear all filters

Soy Sauce

Appears in
Donburi: Delightful Japanese Meals in a Bowl

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title