The foundation of Japanese cooking
Soy sauce is a liquid seasoning that is made from soybeans through a long fermentation in brine and is used in various dishes as a condiment with strong umami flavor. The main ingredients used to make soy sauce are soybeans and wheat.
First, wheat is roasted, which makes the starch easier for koji mold to digest. Wheat then gets mixed with soybeans and spread with koji mold. By letting it rest for 3 days, this mixture becomes soy sauce koji, which then becomes moromi after mixing and setting with salty water. Once moromi has become fermented over a long period of time, raw soy sauce is made by pressing moromi through a cloth. Raw soy sauce is pasteurized (hiire) and becomes soy sauce.