4 Seasons of Aging Japanese Soy Sauce
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- Опубликовано: 11 фев 2021
- Continued from for the first part of this process, started in December 2019 and finished here in February 2021.
The written recipe: gourmetvegetariankitchen.com/2...
Music: Adagio in G minor Yuliya Lebedenko
musopen.org/music/12394-adagi...
Kitchen Essentials: www.amazon.com/shop/gourmetve...
DISCLAIMER: This is an affiliate link, which means that if you click and buy the products via the link, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for your support! 
Хобби
After 4 seasons of waiting through the entire year 2020, this soy sauce is done. I hope you enjoy seeing this as much as I enjoy sharing it. Thank you for watching my videos!
Me passa os ingredientes por favor pra eu colocar no Google tradutor. Obrigada
I have a quick question. So far my soy sauce is doing and smelling good, granted it is only one month into fermentation, but I've noticed some kahn yeast on top that I skim off regularly. Is it completely spoiled or will it taste fine in the end and all I should do is maybe do the heat it up to 90° end? Thank you in advance.
First, thank you for the video and secondly, what is the difference between Korean and Japanese soy sauce in terms of taste? I noticed that the Korean one takes shorter time. I guess if one wants to do the Japanese sauce he will have to make it in bulk quantity. How long can be stored and consumed? any ideas ?
Great video very good! I recently prepared your soy sauce recipe and now I just have to wait! thank you so much for sharing your experience !!
Is it light or dark soy sauce and does it taste different from store bought?
I waited a whole year to see the end result. Looks tasty!
Thank you so much for waiting and watching it!
This video belongs in a history class 10+ years from now. I will definitely be coming back to watch it in years to come. Absolutely beautiful! I love it. Amazing talent and creativity, plus amazing teaching. Thank you ❤️
Your videos teach me the art and beauty of being patient, disciplined, consistent and to move with grace and ease in the kitchen…and, this touches all other areas of my life too. Thank you for sharing your wisdom, knowledge and understanding.
Well spoken! 👍🏽♥️
I've got to say, never thought I'd get this emotional watching a video about making soy sauce. I think that says something about what we're going through at the moment (and have been through). Beautiful video, and so interesting to see the process! I don't think I'm brave enough to try this myself but I'll definitely be recommending this to a few of my friends!
Thank you so much for watching my videos!
You are so right! 👍🏽❤️ #alltogetherlovely
It is impossible to count all that we take for granted. The wonderful music on this video for example. Soy sauce, which takes 4 seasons and much work to make. Health and freedom, as this pandemic very strongly reminded us.
Because of you last year in december I decided to do my own soy sauce (japanese recipe) and miso here in Italy, I cant't wait to see the result! So thank you so much for your videos, they inspire me :)
Wow, I'm happy to hear that you made this. Thank you so much for letting me know. I wish you all the best with your soy sauce!
Hurt my feelings when i watched you boil and evaporate part of your whole patience work.
lovely video. very informative. i just wanted to make one comment. boiling in the end is not just about preventing mold, but also to stop the enzymes from continuing to break things down. putting the sauce in the fridge will also do this.which you did. i believe the idea is that once it is fermented and tastes the way you want it to taste you boil it so it will keep the taste it has. thanks again for the video!! i really enjoyed it.
The umami is strong in this one.
This is so much more than a recipe!
Congratulation on finishing this project! The sauce and the video itself are both admirable!
I probably will try this someday, as an exercise in stability appreciation, patience, memory and will. Also I do not like the taste of cheap soy sauces, the tasty ones are expensive and I can clearly see now why)))
I enjoyed every minute of this video, it's so inspiring. Thanks so much for sharing this.
Thank you so much for watching, and you're so welcome!
Your videos give me so much peace in these rough times
Aww, I'm so glad to hear it. Thank you so much!
thank you so much for all your knowledge passed along... i've been doing kombucha from scratch, your blue cheese, almond ricotta... and will probably do this recipe, too... thank you :) (i'm getting addicted to do things from scratch haha, i started cultivating the penicillium roquefort to make the cheese now)
Thank you so much for your kind comment, I'm very happy to read it. I'm so glad you are making things from scratch now!
No lie... I was eagerly waiting for this video all year. I researched the first one dozens of times now... I have my own shoyu that's only 6 weeks old. A long journey ahead. 😖
I started mine in the brine one week ago. I used your recipe. 14 months seems so far away, but I'm sure it'll be worth it.
Yes, 14 months seems so far away, but I'm sure you'll be glad to experience this at the end-- it's really worth it!
How is it progressing? @britney901
I had a wait a whole year but it was worth it to see the finished product because damn I love Japanese soy sauce. Thank you for your hard work and showing us how you make it
You're welcome!
thank you for finishing this process. i'm so glad i found your channel
Like a ASMR to me! :) Thank you, I time travelled with you!
Masterclass, including that very appropriate pandemical music 🤤. Thanks.
Amazing video, so much care and dedication. Thank you!!
Wow , Beautiful dedication ! It is so nice to see it fermented and aged so well ! Quite inspiring ! ❤️
After watching your Kombucha video i was inspired to start my own. Thank you for making 2020 a more rich and joyful year! Cheers!
Wow! Such a well done video! Thank you
I didn't know how cooking can be so poetic. This journey was lovely 🌹😍 can't wait to see your next vidéo.
Thank you so much for your kind comment and support!
That's what I love about cooking and baking. It's a feeling.
Idk why but this video made me slightly cry… I love it so much! Thanks for the journey!
Thank for sharing your journey. It looks gorgeous.
This is amazing! So much effort not just in making the soy sauce but also filming and editing it so beautifully. Definitely earned my subscription. Very curious to see what else I can learn from you.
Thank you so much for your kind words and support!
These were incredibly beautiful videos! ❤️
It’s so soothing watching people create. Use in good health.
That was great! I watched the first video and was very curious for this one. It really became soy sauce, I suppose it is better than the one in the store. Nice to tell about the whole year. Yes, it was quite a year, also here in the Netherlands (Europe). It's to late, but still: happy 2021!
The music is beautiful! So is the editing. I got sucked into watching the prior video and had to find this one immediately lol
Been waiting for this! thank you!
Thank you so much for waiting!
Your recipes are like poetry. I admire your work!!
Thank you so much!
Very beautiful. Thank you.
Fantastic video!
Congratulations!
Beautifully made and shared.
Thank you so much!
Thank you very much for your recipe. I'm also glad you didn't boil the second batch, seemed like too beautifully packed with natural good stuff to kill it with heat👍 I subscribed and liked from your previous soy sauce recipe
I know, I didn't feel right boiling it and I'm glad I only did one jar. Thank you so much for your support!
Such a charming and elegant video!
Thank you so much for your kind words!
Amazing inspirational and breathtaking. Fermentation bring so much joy and accomplishment. Keep it up 😉
Thanks so much!
stupendo. poetico. grazie
I am glad I got to have watched your video ! I buy aged Japanese soy sauce and it is SO good. Your soy sauce I would bet is amazing to the taste. Thank you for this lovely video.
This was incredibly fascinating to watch. Not only is your Soy Sauce high quality but so is your video presentation. Kudos to you for pulling the project through despite the prevailing outlook on the past year’s invasion in the name of COVID-19.
On that subject I hope the truth I'm about to say below will be freeing for you and your viewers as the notion is for me.
The natural world we observe around us seems oblivious to man-made regulations. Trees, plants, fungi, animals and bacteria continue to do what they’ve always done as do water, sky, soil and rocks. In other words everything in the world except humans have been locked down.
Yet for those of us who work with bacteria and fungus for fermenting or in the garden while composting and building rich soil the truth ought to be glaring at us. These living micro-organisms are not to be feared but rather to be appreciated for their symbiotic function of preserving life and for breaking down substances for maintaining an ecological balance that has been set in place by the Creator. It's a beautiful system that's been on auto-pilot from the beginning of time and therefore will continue until the appointed expiry date.
Until that time anything unnatural or foreign to our ecology must reckon a vengeance from the natural system. Enforcement of wearing masks, social distancing, synthetic drugs and vaccines that cause genetic insults cannot lead to peace with our ecology.
It is my hope that more people, especially those that work with nature's system at home and with the soil will wake up and realise that artificial enforcements create an unnatural environment. May we get real and have the courage to be on the side of nature.
Thank u for sharing. love your videos.
Thank you so much for liking my videos!
Very good content here!
Thanks for sharing and keep up the great work...
Much love from Switzerland
Thank you so much for your support!
I apprecia-love your videos so much!
Thank you so much for liking my videos, you make me very happy!
Great upload! I am making fermented bean paste currently and am interested in making tamari. Very interesting!
LOVE IT!!
Thank you so much!
Thanks for the instruction and inspiration. After making tofu, I decided to look into soy sauce and miso paste.
Thank you for this video
You're so welcome, thank you so much for watching it!
I love your videos! Could you please show us how you use the bean paste... So curious!
Amazing video. Educational and beautiful. Did the smell change noticeably during the process?
I waited so long for this video and almost forgot!!!
Felicidades! Gran trabajo y paciencia. Estoy experimentando con okara, harina, trigo tostado, agua y sal. En un garrafón de 20 litros. Veremos qué sale. Gracias por compartir.
Unexpected art
Have been waiting for this :D so beautiful ♥
I just have one question, while making the Korean soy sauce, you had made bricks of boiled soy beans and then left them to ferment as per the process. Can we just make small chips of soy paste and then put it for fermentation and drain later? I was wondering that will just save time, would love to know what do u think about this. :)
Brava!!👏👏👏👏👏👏👏👏👏👏👏👏👏
Thank you so much!
Yes, it's truly amazing watching you make the whole process. Thank you so much 🌹🌹🌹🌹🌹🌹🌹🌹🙏🙏🙏
I have one question, coji yeast you have add I am in india I don't get this coji or koji what to do?
You have shown preserving the beans paste. What you do with it?🌷🌷🌷🌷🌷🌷🌷
wow!!! thanks for this incredible video! Thanks for the beauty and inspiration! I really want to make soy sauce. Hello from Russia
Nice
Hey! My name is Daniel! I'm brasilian and have been apreciating your channel on RUclips and read some things on your blog! Wonderful contents! I'm planning to do a soy sauce test and want to know if I can do the recipe without gluten. I'm thinking about using the koji-kin mixed with rice flour instead the wheat or barley. Do you think thats works? And do you have some tips for me?? (Sorry my english, please!!!) And so much thank you for your contents! You're a brilliant person!
Wow! This is so cool! I want to try fermenting soy sauce or shoyu 😍
Thank you so much, I hope you will soon. It's so satisfying to finish it!
Thank you for the amazing recipe. Can i cut the amount of salt by 4 to make a low sodium version? Does it affect the fermentation process?
Hi!
Thank you for this wonderful inspiration!
I'm planning to make soy sauce following your recipe - can you tell me how much yield I should expect from those 6 cups (~1.2 kg right?) of soy?
Omg i was waiting for this! Now, i also made my own japanese soy sauce!! 😁
Thanks so much for waiting. That's so nice to hear that you made it too!
Is the process somehow different if I only use the Soybeans and the Koji without barley so I can make Tamari / Glutenfree? Is the soybean paste somehow similar to Miso? Thanks for the great work and documentation you have spend all this months with! I enjoyed it a lot! 🌞
Amazing and very interesting. Cause I love Japnese food and my grandson too. He is only 2 years but likes cooked rice with soysauce (Kikoman less aslt) I will try to do for him. Maybe it will be tasty :-) Thank you for your video clip. Best wishes from STOCKHOLM - SWEDEN
Hi, I just loved your videos.
I live in Brazil and Koji is not easy to find here, But I can find homemade miso paste not pasteurized. Can I use this miso paste as a starter for my soy sauce?
Thanks in advance
Just found your video so no need to wait for the whole year. 😆 it takes a lot of patience to make the proper soy sauce. Where can I buy the mold? Thanks
Hi, what an amazing journey of fermentation!
One quick question - can you tell me wht is the exact purpose of stiring the brine? Is it just for the better physical contact of all beans to the liquid? thanl you!
Beautiful
You are amazing 😍👏👏👏 Darling this is awsome!! That soy sauce surely is so tastyyy i can't wait to try doing it myself 💖 thank you for all your superb recipies 🙏 stay safe, God bless you and your beloved ones, and may everbody stay in good heath..
Thank you so much!
LOVELY as always! What do u do with the left bean paste? I wouldn't know what to do with it!
I asked to myself too. I would love to know what can we do with it ☺️
You can use it to cure meats! Its so salty that it can be used to cure a fish gravlax style.
I use it like miso - make soup, or add it in cooking.
Thank you so much. I use the bean paste as miso,
I use it as miso.
Excelsior
I started with 1 kg soya beans, 1 kg pearl barley and used 240gm salt. After adding the Koji it started working, and got quite warm 39 degrees C. It survived and when I let more air circulate dropped to 28 degrees C. I have just mixed the mash with the brine and now starts the long patience time. Please simply supply total quantities of salt, soya beans, barley and water that you used. Thanks very much
So, the bean paste you got after letting the sauce drip for a night. Is it miso ? Or is miso something else ?
We need a video of what to use the paste for. 👍😉
I will soon!
so the bean paste is also miso?
whats the difference between normal miso with this bean paste?
❤️
mine has been fermenting for about a week now…. mine doesn’t have much color, pale tan/brown… and the smell is somewhat yeasty when i stir it… since i have nothing to compare this to, can you tell me if this is normal?
Fantastic video. So, is the paste that's left miso? Or is that a different fermented soybean paste?
Thank you so much. Miso is made from beans &rice koji. It has sweet smell and flavor, but this paste is very salty.
@@GourmetVegetarianKitchen can it be turned in to miso? By adding the koji rice and perhaps more beans without the addition of salt? By the way than you so much for your videos! 🙏 Im so inspired I ordered molds of all kinds, already have my home made koji rice 🥰 and will be moving on to making soy sauce, miso paste, Tempe and nato. I’m super exited 🤩
I thought japanese soy sauce was more economical because you get to make almost 3 products: light and dark soy sauce, dark miso paste.
Does all of it need to be stored in the fridge?
How do you use the fermented soybean paste?
How long it can last in or out refrigerator?
Hello! Thanks for this nice Video. I started my shoyu around 8 weeks ago. From time to time there is a white mold/slime on top of the brine. Is this koji? I always stir it back in, it is quite a thick layer...
Any recommendations?
I think the white mold you are talking about is the koji. Mine got very thick and I had to add more water toward the end too.
@@GourmetVegetarianKitchen Thanks a lot, so now I am reassured! It is really amazing what is happening inside my jars...mold, bubbles, colors, smell,...but still nine month to go! We will see...
Is the leftover bean paste miso?
That's dedication. Ok going buy $2.99 bottle now
Hello,
I was inspired from your first part Japanese soya sauce video, and I start right away with my batch. I'm about 6 month behind you and I see that my soya mash is much brighter than yours - is this normal (?) and what could be reason ?
Hi, i also made my own soy sauce, maybe i can help you. What makes soy sauce brown is oxidation. You could try stirring more often or aged the soy sauce longer (before or after straining). Btw, the lighter color doesn't mean that you soy sauce tasteless. Hope i can help u, cheers bro😁
@@tomjerry9668 Thanks for info....
So how was the taste? Better or worse than Kikkoman? :D
Boiling it will stop the fermentation, and I think it is better to do that, you will be able to keep it for longer time and have no taste and smell change over time.
So, did you start up the next annual batch? Or is this enough soy sauce for the rest of your life?
Now I see why your water volume changed and you did not mention salt amts as your recipe was custom(from many). Your right not many home versions. Regardless, looks great.
How do you use soy bean paste?
😍😍😍
How long does the paste and soy sauce last? And where should they be stored
To be honest, I have no idea how long it will last as I just finished it not long ago. It doesn't have any preservative, I put a jar in the fridge and shared some to my family and friends.
How does bad mould looks like?
Por favor add a legenda em portugues Brasil?
How does the taste compare to store bought soy sauce?
It tastes and smells so good, very hard to explain. The flavor is richer and softer than the store-bought. I can really taste the soybean in it, but I taste mostly salt in commercial soy sauce.