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Shoyu Koji

created by @big38

Shoyu Koji

Ingredients

Scale recipe
190gkoji
285g(150%) soy sauce
285g(150%) 160°F water

Directions

01

Combine all the ingredients and ferment 14-20 days 78°F, swirl/mix the mixture everyday.

02

Optionally, blend the mixture.

03

Refrigerate in the fridge.

Step 3 photo 1
Step 3 photo 2

Notes

I’ve tried 3 different blends, each with different soy sauces and water-to-soy sauce ratios. My personal favorite was shoyu koji 2, which is the one stated in the ingredients section. Play with your own percentage and soy sauce, see what sticks. My advice is go with a nice soy sauce if you’re willing to invest, it makes all the difference. You can find these fine soy sauces here.