We're so excited to show you how to make Soy Sauce Koji! It has a ton of umami flavor, just like dashi soy sauce, and it's an absolute must-have for vegan cooking.
Vegan cooking has its limitations when it comes to seasonings, but don't worry! With this wonderful Soy Sauce Koji, Shio Koji, and Consommé Onion Koji, adding flavor has never been easier. By using this Soy Sauce Koji instead of regular soy sauce, you can add sweetness and richness to your dishes in a snap!
On top of that, since it's got less salt than regular soy sauce, using it instead can help you cut down on the sodium intake.
And the uses of this Soy Sauce Koji don't stop there! You can pour it over your favorite veggies, mix it with vegan mayo for a tasty dipping sauce, or use it in any way you like. It's like having a little magic in your kitchen!
And if you're not sure about the taste, no worries! You can easily make your own Soy Sauce Koji in small batches to get a feel for it.
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🍘INGREDIENTS
- Soy Sauce: You can use whatever soy sauce you like best. I like to use a simple soy sauce made from soybeans, wheat and salt. Some soy sauces have additives such as sake or glucose added, so I would recommend taking a look at the ingredient list and choosing what's best for you!
- Fresh Rice Koji: This recipe requires fresh rice koji. You may be able to get it if you have a miso factory nearby, such as AEDAN Fermented Foods. If you live in Japan, you can get it on amazon. If you can't find fresh rice koji, no worries! You can use dried koji instead. Just keep in mind that the amount of rice koji and soy sauce absorbed will change. So, feel free to adjust the amount of soy sauce to get the best results.
Things to remember when choosing soy sauce
Here are a few things to keep in mind when choosing soy sauce: The salt content of soy sauce can vary depending on the item. So, the taste of the finished product, how long it takes to be ready, and how long it lasts will vary depending on the soy sauce you use.
The more salty the soy sauce is, the longer it takes to make, but the longer it will last.
To get started, we suggest picking up a simple soy sauce at the supermarket made from soybeans, wheat, and salt. Try making small batches at first to get the hang of it.
Then you can have fun experimenting with different types of soy sauce to make your very own, personalized koji!
For exact amounts, please check the recipe card👇
🥣STEP-BY-STEP-GUIDE
If you've already got the hang of making shio koji, then making soy sauce koji is a piece of cake!
First, put Fresh Rice Koji and soy sauce in a clean container.
Mix thoroughly with a clean spoon. Leave the lid slightly open or lightly cover with plastic wrap to allow the koji to breathe.
Here's a picture of the product right after it's made. Just let it sit at room temperature, out of the sun. It'll be ready in about a week in the summer and two weeks in the winter.
The next morning, the koji has absorbed the soy sauce and the upper half is dry.
Add just enough soy sauce to cover the koji.
Give it a good mix and let it ferment until it's ready. Once a day, stir it roughly with a clean spoon.
Day 3.
Day 5. Further aging is continued until the koji can be crushed with the fingers.
Day 7-14. Soy sauce's saltiness is toned down, and a sweet, mellow taste similar to egg yolks is created.
📖VARIETIONS
- Vegan soy sauce koji mayo dip is a great way to use soy sauce koji. You can use it with Vegan Avocado Sushi Rolls, French fries, and more. The possibilities are endless! I'd love for you to give it a try and let me know what you think!
- Japanese yam with wasabi soy sauce koji is for wasabi lovers! If you see Japanese yams at supermarket, you should totally try making them!
- Vegan Takoyaki, Vegan beef and green pepper stir fry, Vegan steamed rice with bamboo shoots are my favorite dishes made with Soy Sauce Koji🫰
more recipes are HERE!
🥄TOOLS
- Glass jar
- Spoon
🫙STORAGE
You'll want to store the finished Soy Sauce Koji in the refrigerator with the lid tightly closed. It should be used up within 3 months. Depending on how it's stored and the salt content, it might last even longer.
💭QUESTIONS
That's a sign that it's fermenting. You can scoop out the top liquid part and use it as kake-shoyu, or you can mix the whole mixture. Just use it however you like!
Please check that the lid isn't on too tight. Also, if you cover the lid with plastic wrap instead of a lid, it might let the koji breathe more easily and help it ferment more easily.
No worries. Just mix it up whenever you remember and wait until it's ready. Making soy sauce koji is less likely to fail than making shio koji. So, don't stress! Just take it easy and wait patiently.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
👨🏻🍳RECIPES WITH SOY SAUCE KOJI
👨🏻🍳LATEST VEGAN RECIPES
Home made Soy Sauce Koji
Equipment
- Glass container or Jar
- Spoon
Ingredients
- 150 ml Soy Sauce ((add more when needed))
- 150 g Fresh Rice Koji
Instructions
- Put Fresh Rice Koji and soy sauce in a clean container.150 ml Soy Sauce150 g Fresh Rice Koji
- Cover it lightly, and let it ferment until the koji can be crushed with your fingers. (It usually takes about 1 week in summer and 2 weeks in winter.)
- The next morning, the koji has absorbed the soy sauce, and the upper half is dry. Add just enough soy sauce to cover the koji and mix well.
- After that, stir once a day until the koji can be crushed with your fingers. When it's ready, the saltiness of the soy sauce is muted and you can taste a sweet, mellow flavor similar to egg yolks.
- When ready, close the lid tightly and store in the refrigerator.
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them on Instagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Mika says
It was easy and tasted so good!