Yuasa Soy Sauce Easy Mini Homemade Soy Sauce Experience Kit in 500ml plastic bottles
Regular price
¥1,400
You can make miso easily at home.
Set includes boiled soybeans and rice malt (koji) mixed with salt.
Comes with a preparation bag so you can prepare right away!
This is miso making experience kit.
Shelf life ：6 months.
Yuasa Town is the birthplace of Japanese soy sauce
Make your own soy sauce with Yuasa Soy Sauce's soy sauce koji (with salt) at home
Yuasa Soy Sauce Easy Mini Homemade Soy Sauce Experience Kit
in 500ml plastic bottles
Finished soy sauce volume: 80-100ml
Please prepare your own soy sauce plastic bottle and water
Make soy sauce at home! Steps for making homemade soy sauce
① Preparation: Make a container using a plastic bottle.
Use scissors to cut about the top third of the plastic bottle to create a funnel. Secure the funnel and plastic bottle in place with plastic tape.
②Preparation: Mix soy sauce koji and water to prepare the moromi mash.
Put the soy sauce koji into the container made in step ①.
If a lump gets stuck, crush it with chopsticks or something similar and put it all inside.
Once you close the cap, preparation is complete!
③Fermentation and maturation: The prepared mash is stirred well to encourage fermentation and maturation.
Stir every day for 1 week from the day you start preparing it.
From 1 week to 1 month, stir about once every 2 days.
From 2 months onwards, stir about once every 3 days.
From 3 months onwards, stir about once a week.
Moromi mash is a living thing and needs to breathe, so it needs to be given air and have the gases released.
④Squeezing: The moromi mash is squeezed to extract only the soy sauce.
Use a coffee filter and take your time to squeeze out the soy sauce. It's not good to squeeze it out too hard. The liquid that drips out is the finished product.
Transfer it to a clean bottle or some kind of dispenser to use it
Squeeze only as much as you will use.
Squeezed soy sauce is in a raw state and must be stored refrigerated. Any unused soy sauce should be stored refrigerated (below 15°C).
Important points to make soy sauce at home!
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Do not put in the refrigerator. If you put it in the refrigerator, the moromi mash will not ferment or mature. Allow it to ferment and mature at room temperature, then put it in the refrigerator once it is complete. |
Do not shake too hard. If you shake the bottle too much, the soybeans and wheat will be crushed since they are already soften with water. So please sake softly. |
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Be especially careful!If you are going to be away for an extended period of time, such as traveling, leave the cap open and cover it with plastic wrap, etc. The moromi may fly out with force when you open it.
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If the plastic bottle expands, what should you do ,? |
【 Easy Mini Homemade Soy Sauce Kit of Yuasa Soy Sauce 】
| Ingredients | soybeans (domestic), wheat, salt |
|---|---|
| Best before | 6 months |
【 Nutritional information (per 100g) 】
| Energy | 215kcal |
|---|---|
| Protein | 4g |
| Fat | 1g |
| Carbohydrates | 44g |
| Sodium equivalent | 24.1g |