Shoyu soy sauce from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 325) by Sandor Ellix Katz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires "Making koji" recipe beginning P297, which will require 2 or more days to make. The soy sauce ferments for 1-3 years.

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