What is Shoyu Koji (Soy Sauce Koji)?

The Origin of Soy Sauce 

Soy sauce, a staple in Japanese cuisine, has an intriguing history that dates back to the year 1254. It was during this time that a monk named Kakushin-san traveled to China and brought back the culture of marinating vegetables in miso, known today as "Kinzanji-miso" (金山寺味噌). When this practice was introduced in Japan, a liquid byproduct emerged from the marinated vegetables. This liquid, called "Tamari," is considered the origin of Shoyu, or soy sauce. The liquid format of Tamari proved to be more suitable for Japanese cuisine, which often features vegetables, as it was easier to cook with compared to solid miso. 

The Labor of Love in Making Soy Sauce 

Creating soy sauce is a labor-intensive process. During the first week, the mixture must be stirred daily. From the second week to a month, it needs to be mixed every two days, and from the second month onwards, it requires stirring once every three days. Due to the extensive effort involved, making soy sauce at home is not recommended. However, there is a simpler alternative: Shoyu Koji. 

Introducing Shoyu Koji 

Shoyu Koji is made by mixing equal parts of fresh Koji and soy sauce. This mixture is not only easier to prepare but also enhances the flavor of various dishes. 

A Secret Sauce for Thanksgiving 

I once gave Shoyu Koji to a friend, who decided to use it for their Thanksgiving turkey. The result was astounding. The family exclaimed, "This is the best turkey you’ve made in the last decade. What did you do?" My friend replied, "I used a secret sauce." When pressed for more details, they had to admit, "It’s really a secret sauce because my friend made it, and you can’t buy it." 

Easy Preparation of Shoyu Koji 

The secret sauce is none other than Shoyu Koji, which is incredibly easy to make. Simply mix soy sauce with Koji daily for a week. For those who are less patient like me, you can use a sous vide method for seven hours at 60°C (140°F). 

Enjoy the secret sauce in your kitchen with Long Beach Koji.