2104 Online Shoyu Making Class
Shoyu (Soy sauce) is the most essential Japanese condiment which define the flavors specific to Japanese cuisine. These days thankfully Japanese shoyu is available almost anywhere in the world. However in older days, Japanese people would hide a small bottle of shoyu in their suitcase whenever travelling around the world and secretively use it on meals when they started to crave flavors of home (which they always do).
Unlike miso, it is not well known that you can make shoyu at home fairly easily from simple ingredients. And like miso, home-made shoyu is always special and tasty.
In this workshop, you will learn the process of making your own shoyu at home. All the necessary ingredients will be provided before the class via post (apart from koji starter). Koji starter can be purchased from our website.
Although the process is rather straightforward, it requires time. Growing shoyu koji takes three days. And then fermenting shoyu moromi takes 10-12 months! You need to press and pasteurise it to produce shoyu in the form you are familiar with. So, it definitely requires patience and effort. But if you don’t mind that, your own tasty shoyu full of live microbes will be waiting at the end of the journey.
The class uses the social learning platforms, such as Facebook (private group) and Zoom. If this is a problem, please contact me in advance before booking the class.
In this class, I will also mention how to make alternative option such as gluten-free or flavoured shoyu.
26th – 28th April
26th April (Mon) 10am-11.30am Shoyu koji making in Zoom
27th April (Tue) The growth of shoyu koji is shared via Facebook
28th April (Wed) 10am-11.30 am Moromi making in Zoom
NB:You are requested to prepare steamed or cooked soybeans before the class. All instructions will be given
£90 (Lockdown price, £10 discount from Regular price £100)
Access to Zoom function
Access to Facebook (Please contact me know if you have any problems using Facebook)
- Food mixer/grinder
- Thermometer with probe or Bluetooth
- Warming equipment (Eg Oven with hot water bottle)
- Water spray
- Cooking pan/Pressure cooker/Steamer
- 2L container
- Mixing bowl
- Frying pan
- Scale (0.1g accuracy)
- Fan (optional)
- Dough cutter
- Thick cotton cloth (＞50cm sq)
- Tray with rack