Steam the soybeans until they're soft. Once cooled, mix the beans with the wheat flour to form a dough. Shape this mixture into small cakes and let them ferment for 2 days in a warm, humid environment ...
Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...
Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...
"Fish caught in the sea around here, such as sea bream, Spanish mackerel and squid, taste better with sweet soy sauce," says Yamagami. "We make sure the sweetness of the sauce doesn't overpower ...
An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...