SAUCEAWORLD COOKING RECIPE

JAPANESE. SOY SAUCE LIQUID ("Soy") Soy beans fermentation seasoning
Schedule time
More than 1 year
Origin
Japan
Recommended time to eat
Use for Japanese food
Recommended for
All peoples.
Accompanied drink
Composition (Per 100g or 3.5 oz.)
Energy 58 Kcal, Water 69.5 %, Protein 7.5 %, Fat 0 %, Non-Fibrous 7.1 %, Fiber 0 g, Ash 15.9 %, Calcium 21 mg, Phosphorus 140 mg, Iron 2.3 mg, Sodium 5900 mg, Potassium 400 mg, Retinal 0 mg, Carotene micron 0 g, Retinal Potency 0 IU, Thiamin 0.05 mg, Riboflavin 0.19 mg, Niacin 1.1 mg, Ascorbic acid 0 mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
Soy sauce maker is about 500 companies in Japan, The change of the taste is early.
Made with winter in the spring. I learned from the Katakami-soy company president Mr. Hiroyuki Katakami. Web(Japanese) : Katakami Soy souce company
Ingredients
4000g or 9 Lbs of Soy beans
4000g or 9 Lbs of Wheat
5g or 1/5 oz. of Aspergillus soyae
2160g or 5 Lbs of Salt
12000g or 27 Lbs of Water
22165g or 50 Lbs in total (8000-10000g or 18-22 Lbs in yield)
Directions
1. Soak a soy beans with water for 12-20 hours.
2. Soy beans boils for 8 hours, drains.
3. Wheat roasting with the frying pan.
4. Roasted wheat grinds down.
4. Mixing the soy beans, wheat and aspergillus soyae.
5. 2-3 days in fermentation room( 30C or 86 F).
6. Moves to the fermentation tank.
7. Add salt and water, Room temperature.
8. Fermentation on 1 year, Mixing one of a day. Abandons a carbon dioxide.
9. Filtration, Yield changes in the way of pressing.
10. Precipitable.
10. Heating(70C or 158F), Flavor becomes good with the heating.
11. Fills a bottle, pH 4.5-4.7

Photos
Top Left: Soy beans. Top right: Wheat. Top end: Aspergillus soyae

16 July 2002 Rev.
31 May 2002 Rev.
30 Mar. 2001