Teda~. At last, my Shoyu, soy sauce was completed!! Yeah.
The room is full of soy sauce aroma at the moment!!
Previous post about making Shoyu is here.
After looking after my shoyu over a year,
now it’s time to squeeze and take liquid from this muddy jar.
This is shoyu! This is raw soy sauce!!
It is good for eating Sushi or Sashimi.
I kept some in raw, and heated the rest.
Heated it up for 10 to 15 mins for about 85℃.
The purpose of heating up is
1) to kill bacterias (to keep it longer)
2) to get better aroma
3) to get nicer colour, nice dark red.
When you heated it up, the aroma spreads to all over the rooms. Ha ha, it’s a joy.
It required more “looking after” than making miso, but it was fun and interesting to make Shoyu!!