Shoyu-no-mi (Soy sauce seeds) ｜ Our Regional Cuisines

1. Boil the soybeans for about 4 hours (until they are as soft as natto), then let them dry for 1 hour to remove moisture and heat, making them fluffy.

2. Mix finely crushed barley koji with the soybeans from step 1.

3. Line a wooden box with a thin layer of straw and fill it with the mixture from step 2 to a thickness of about 3-4 cm.

4. Cover the soybeans packed in the box with a thin layer of straw so that they are slightly concealed.

5. [Fermentation Step 1]
Cover with a towel or blanket and maintain the temperature inside the wooden box at around 20°C.

6. [Fermentation Step 2]
When white mold (flowers) appears on the beans, reach in while removing the straw underneath and mix the contents.

7. [Fermentation Step 3]
After mixing, cover again with a towel or blanket and maintain the temperature inside the box at 20°C.

8. [Fermentation Step 4]
After a few days, the white flowers will turn into black flowers.

9. [Fermentation Step 5]
Once the entire beans are covered with black flowers, remove the towel or blanket, dry the beans thoroughly, and it's ready.

10. [Rehydration Step 1]
Place the "Shoyu no Mi" in water with a small amount of sake.

11. [Rehydration Step 2]
Add a pinch of salt when the grains soften slightly.

12. [Rehydration Step 3]
In about a week, the "Shoyu no Mi" will be ready.

13. [Rehydration Step 4]
When ready to eat, garnish with green onions, dried baby sardines (shirasu), or other toppings.