Soy sauce is one of the most popular condiments in the world, and it’s been used to flavor food for over 2000 years. [1] Making your own soy sauce is a long (and smelly) process, but the final result is a delicious, complex flavor you’ll be proud to serve to your family and friends!

You can, but given you are creating a complex mold with the bean paste the 'purity' will likely be lost in terms of any flavor, or lack of flavor, you are seeking. Filtered water allows for naturally occurring minerals in the water to help enhance the unique flavors your soy sauce will develop.

Rice will attract different molds, so it may not taste like the soy sauce you're used to. If you're trying to avoid gluten, you could make tamari sauce instead.

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Heat your soy sauce over medium-high heat, then use a thermometer to ensure the mixture stays at this temperature for 20 minutes. Once you have finished pressing the mixture, transfer the liquid to a heat-safe pot and use a candy thermometer to monitor the temperature. Proper pasteurization will ensure there is no harmful bacteria in your soy sauce.

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Did You Know? Fermentation results can vary based on the temperature outside of or inside your home. Natural fermentation happens best between 55 and 75 degrees Fahrenheit (13 to 24 degrees Celsius). If the weather is cold and your house is a little cooler than usual, fermentation might take a little longer; if it's hot outside, then your mixture might ferment faster.

Once you feel your flavors have developed enough, you should strain your moromi mixture. Place the solids in a press or a piece of cheesecloth to ensure you get all of the liquid out.

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The fermenting process is what really allows the flavors to develop. You’ll need to give your soy sauce at least 6 months to ferment, although for a deeper flavor, you might want to wait up to a year.

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Place the koji into a large jar with a tight lid. The jar should hold about 2 gallons (7.6 L) of liquid so you'll have room to stir your mixture. Pour your brine over the top of the koji and stir it with a long-handled spoon. The thick koji paste will not dissolve into the brine, but the soy and Aspergillus will begin to seep into the water.

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This will allow the cultures to develop. You should see the Aspergillus bacteria growing on the soybean and flour mixture. It should appear light to dark green.

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Transfer the koji mixture to a tray that's about 3 inches (7.6 cm) deep. You will leave the koji in the tray while it ferments. Spread the mixture out so it's no more than 2 inches (5.1 cm) deep.

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Soy sauce gets its flavor from the microbes Aspergillus oryzae and A. flavus. Traditionally, the fermenting mold was developed by allowing the soybean mixture to sit for a week. However, you can purchase the mold spores, known as koji starter, online or from some specialty health food stores.

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Soak the soybeans overnight. Place the soybeans in a large pot, then fill the pot with water until the soybeans are completely covered. This should take about 5 quarts (4.7 L) of water. Drain the soybeans and add fresh water to the pot.

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Soy sauce is an important ingredient in many dishes, such as hot and sour soup and various stir-fries. Be cautious about adding it in the right quantity, though, so the dish does not turn out to be too salty.

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