Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds) ｜ Our Regional Cuisines

1. [Mame Koji Procedure 1]
Wash the soybeans and soak them in water for one day and night.

2. [Mame Koji Procedure 2]
Steam the soybeans until they become soft (approximately 6-7 hours, or until they can be easily crushed with your fingers).

3. [Mame Koji Procedure 3]
Roast the wheat flour in a thick-bottomed pot and let it cool.

4. [Mame Koji Procedure 4]
Mix the roasted wheat flour with the seed koji.

5. [Mame Koji Procedure 5]
Cool the steamed soybeans to 25-30°C and mix them evenly with the seed koji from [Mame Koji Procedure 4].

6. [Mame Koji Procedure 6]
Keep the temperature of the koji at around 24-26°C for 3-4 days until the entire soybeans turn white.

7. [Shoyu Mame Procedure 1]
Warm soy sauce and water to about 60°C, add crushed Mame Koji and Rice Koji, and mix well.

8. [Shoyu Mame Procedure 2]
Stir occasionally, and if it becomes too hard, add hot water. After about 10 days, the salt will be well absorbed.