Soy sauce is a salty and savory condiment that is commonly used in Asian cuisine. It is made from a fermented mixture of soybeans, roasted grain (usually wheat), water, and salt.

Soy Sauce

Recipe by caion


Prep time


Cooking time



Soy sauce is used as a seasoning and flavoring agent in a wide variety of dishes, including stir-fries, marinades, soups, stews, and dipping sauces. It is also used as a condiment for sushi, sashimi, and other raw fish dishes. Soy sauce is a versatile and essential ingredient in many Asian cuisines and has become a popular flavoring agent in other cuisines around the world.


  • 1 cup soybeans

  • 3 cups water

  • 1 cup wheat flour

  • 1 cup salt


  • Rinse the soybeans and soak them in water for at least 8 hours, or overnight.
  • Drain the water.
  • Blend the soybeans with 3 cups of water in a blender until the mixture is smooth.
  • Pour the soybean mixture into a large pot and bring it to a boil over medium-high heat.
  • Reduce the heat and simmer for about 20 minutes, stirring occasionally.
  • While the soybean mixture is simmering, mix the wheat flour with 1 cup of water in a bowl.
  • Knead the mixture into a dough.
  • Roll the dough into small balls and add them to the pot with the soybean mixture.
  • Continue simmering for another 2-3 hours, stirring occasionally.
  • Strain the mixture through a cheesecloth or a fine-mesh sieve.
  • Discard the solids.
  • Return the liquid to the pot and add the salt.
  • Stir until the salt dissolves.
  • Simmer the mixture for another 30 minutes, stirring occasionally.
  • Remove the pot from the heat and let it cool to room temperature.
  • Transfer the soy sauce to a clean, airtight container and store it in a cool, dry place.
  • It will last for several months.

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